It’s a sad day when a wine columnist has to eat his own words but it has happened to yours truly.
I spend hours every day thinking about food. I’m the director of a non-profit health outreach organization and a certified health worker tasked with sourcing and distributing food and essential supplies to underserved neighborhoods impacted by COVID-19.
When life feels overscheduled, I try to remind myself to stop and take a breath. When I do, it's the trips I've taken and recollections of places I've been to that often come to mind. The pause gives me another perspective. One such memory was a trip to Gothic Chartres Cathedral. Situated on the outskirts of Paris, the stony cathedral, perhaps one of the most beautiful in France, is celebrated for its stained glass windows. When the sun streams through, colors seem suspended, glistening in the air.
Every year, my small vegetable garden produces far more tomatoes than I can possibly use. As the season wanes, an abundance of green tomatoes forlornly hang on the vine looking for enough sun to turn them into red jewels.
There’s an old saying that the best way to prepare freshly picked corn is to have a pot of water boiling in the corn patch so that you can cook it instantly. It’s best to cook fresh corn as soon after it’s been picked as possible. If fresh corn isn’t stored or prepared properly, its natural sugars start to diminish quickly, resulting in a loss of sweetness within a couple of days.
Most wine aficionados, wine geeks and the pinky lifting set look at sweet wines as “syrupy sweet little nonentities that should not be taken seriously and dismiss them as undrinkable trash.”
After talking last month about spending money to save money by purchasing more efficient heating and cooling systems, hot water heaters and appliances, my next two articles will be about going electric as much as possible as you buy outside equipment and vehicles.
Prices on so many necessary items have gone up over the past six months. Most worrisome is food. Of all the grocery store price increases, beef and veal went up the most. But they’ve all gone up: bread, seafood, cereal, vegetables.
Wrap up the last of summer’s harvest with colorful ribbons of orange, green, yellow and red. Abundant zucchini, summer squash and carrots can be woven together with fettuccine pasta for a tasty supper your family will enjoy from preparation to the last bite.
Looking upward on a morning run, I was caught off guard when I spotted branches of leaves that were green, turning to yellow and orange. “Whoa,” I said between breaths, “not yet!” Knowing full well I can’t change the march of seasons, I decided to intentionally savor remaining summertime pleasures, including berries and tree-ripened peaches, nectarines and plums.
It’s August, and that means I’m busily trying to figure out a way to preserve the smells and flavors of my favorite vegetables. I enjoy stocking my freezer with vegetables I’ve grown or bought in large quantities from local farmers.