Tomatoes, watermelons, summer, and nostalgia
Wandering thoughts on time and three favorite summer recipes
It’s late-July. The very last day of July, in fact, which is hard to believe. Tomatoes are fully abundant in the garden, zinnias are tall and striking, our favorite hummingbirds — Hummings and Esmerelda — visit daily, and time seems to move just a little bit slower.
Mosquitos, which were out in droves for weeks, seem to have calmed down a bit (knock on wood), along with the hot, hot weather that so many areas experienced for too long. Here in Maryland, we’ve hovered just on the cusp of “really really hot” (as my son Gus would say). We’ve had multiple days in the 70s which feels like pure perfection. These 70-degree summer days have worked wonders on our bodies and souls, especially my 6-month+ pregnant body.
While fall has my heart—the weather, the colors, the clothes, the textures, the feelings— summer is earning more and more points in my book (mosquitos and 100+ degree weather aside).
What’s really becoming apparent and, importantly, very available in summer, is time spent. Our kids are still toddlers but our hearts ache at the thought of full-time school looming in the distance, growing ever closer. We are so grateful for the long days we have together now and rather than dwell (too much) on the fragility of time, we try to flip our viewpoint and instead remember how precious each and every moment is.
So thank you, summer, for the abundance time and the lack of structure. Thank you for the long sunny days, the fireflies past sunset, the balance of adventure and relaxation, for sunlit gardens and bright bold colors.
When I think of this summer I’ll think of Nellie chasing fireflies and Gus drenching himself with the hose as a golden sunset fades from the sky.
Here’s to being nostalgic for the moments you’re living in.
xo,
Shannon
3 favorite summer recipes
There’s nothing like eating a little cherry tomato freshly picked off of the vine, still warm from the sun (with a little rinse from the hose because, who knows). Today’s post is inspired by these and other tomatoes flowing from our garden.
The difference in taste between our backyard tomatoes and store-bought tomatoes is truly remarkable. That’s not always the case with everything you grow in your backyard, but with tomatoes it definitely is. While Tommy, Nellie and I (along with one of our dogs, Archie) adore those little cherry tomatoes, Gus will have one or two before he realizes he’s not sure whether he likes them.
For the tomatoes that make it inside—including Romas which we tried this year for the first time—there are many ways we use them. Our summer dining tables and plates have been full of bright, rich colors and tomatoes are now a big part of it.
Below you’ll find three of our favorite summer recipes. We probably make each at least once a week in some form. Read on for an appetizer and main course featuring tomatoes, and a summery (tomato-free) drink.
Mango Salsa
I originally came across this recipe in Denise & Meadow Linn’s “The Mystic Cookbook”. This salsa is so simple and so incredibly delicious. A favorite of ours. We’ll eat it plain, smothered on quesadillas, or in burritos, tacos, fajitas—whatever’s on the menu.
Ingredients
2 ripe mangos, chopped (and when I say ripe I mean ripe. They feel squishy. If they feel too firm, you might want to add a little honey or teaspoon of sugar to the recipe to sweeten it up a bit!)
1 small white or sweet onion, diced
4-6 tomatoes of your choice, chopped (we use Roma or heirloom. You want your ratio of mango to tomatoes to be pretty even)
1/2 cup cilantro, chopped
Juice from 2 limes (about 3-4 tbsp)
Fine sea salt to taste
Steps
Combine your chopped mango, onion, tomatoes, and cilantro in a medium sized bowl
Add in your lime juice and sea salt and toss to combine. We add a good amount of sea salt to really bring out the flavors, but start with just a bit, tasting and adding more until you love it
Tomato, Basil & Brie Pasta
Tommy and I have been making this pasta for maybe… 10 years? We found the recipe in Food52’s A New Way to Dinner and fell in love with it instantly. It has super simple, fresh ingredients and the flavor is unbelievable. If you love brie, tomatoes, and pasta… this one’s for you.
Oh and the best part: you let the tomatoes, basil, olive oil, and garlic marinate on your counter allll day. So, your kitchen will smell divine and when you go to cook later, half of your work is done!
Ingredients
4 ripe tomatoes, chopped
1/2 cup basil, chopped
2 cloves of garlic, minced
1/2 cup of extra virgin olive oil
Salt & pepper
12oz of good brie
1lb cavatappi pasta
Steps
In the morning, combine the tomatoes, basil, and garlic in a large bowl. Stir in the olive oil, salt and pepper.
Let this mixture marinate at room temperature for at least 2 hours and up to 12 hours. Enjoy the gorgeous scent that will fill your kitchen.
About 45 minutes before you’re planning on eating, place the brie in the freezer to firm up, making it easier to cut. Cut the brie into about 1/2 inch cubes and stir into the bowl with he tomatoes. (Note that depending on time we don’t always freeze the brie before cutting and can still cube it easily enough, but it does make life easier especially if you have a softer brie)
Bring a generously salted pot of water to boil. Cook the cavatappi pasta until al dente. Strain and add to the bowl with the tomato, basil, garlic, and brie.
Stir to combine and watch as everything melds together in cheesy-tomatoey goodness. Serve immediately and enjoy!
Watermelon-Ade
Version 1: super easy
Ingredients
1/4 to 1/2 of a watermelon, cut into large chunks
4 cups of store bought lemonade
1-2 cups of water
Steps
Combine the lemonade with water (start with a cup and you can always add more later)
Add the watermelon chunks straight to the pitcher. Stir gently (but also gently crush some of the watermelon as you stir). Serve & enjoy!*
*After the first day we’ll pull the watermelon out with tongs and you should have a nice watermelon infused lemonade on your hands.
Version 2: if you have a little bit more time…
Ingredients
1/2 cup of water
1/2 cup of sugar
1/2 of a watermelon, cut into smaller chunks or cubed
1/2 cup of freshly squeezed lemon juice (from about 4 lemons)
Steps
Make a simple syrup on the stove. Combine 1/2 cup of water and 1/2 cup of sugar in a small pot, bring to a boil and stir until the sugar is dissolved. Remove from heat and let this cool.
Add your watermelon to a blender and blend until smooth.
Strain the watermelon juice over a fine mesh strainer. My kids love to eat “watermelon foam” as they call it in a bowl with a spoon — try that or toss it, your choice!
In a pitcher, combine the watermelon juice, simple syrup and lemon juice. Stir and serve over ice! The liquids will separate when stored in the fridge so give it a little stir before serving each time.
Okay I think that’s all. Happy summer everyone!
