I delighted in the tart goodness of these windfall apples I found two summers ago in Hampton, New Hampshire. They covered a large section of a parking lot just behind the church where the Seacoast Growers hold their Tuesday afternoon Farmers Market. I enjoyed playing urban forager, collecting them in my tee shirt. I cooked them for supper with grilled scallops from the region. Near the end of another summer's family adventure along the Atlantic north shore, I appreciate the windfall of juicy articles and stories faithful scouts and friends have sent while I have been preoccupied. These items amount to a virtual menu:
- Mouth-watering appetizer: The new August menu at Holly Hill Inn, most of it locally sourced (Kudos! Yum!)
- The current-est of pre-dinner drinks: How To Sip A Flower Garden (Laura M. Holson, New York Times, August 18, 2009)
- The serious policy entree: Stars Are Aligning on School Lunches (Kim Severson, New York Times, August 18, 2009)
- A tasty casserole of urban front yard farming and meat production: Front Yard Farmer, a blog set in New Orleans
- And for the salad? How about 101 of them? 101 Simple Salads for the Season (Mark Bittman, New York Times, July 21, 2009). Beautiful ideas, organized from vegan to full-blown meaty. "Summer may not be the best time to cook, but it's certainly among the best times to eat...." Coooool.
- A palate cleansing fresh fruit drink: Smitten Kitchen's Melon Agua Fresca, fruit, water, fresh lime juice, tidbits of sugar and salt, plus seltzer -- easily made and chilled, and guaranteed refreshing.
- Let's have cheese for dessert: The Vermont Cheesemakers Festival happens this Sunday, August 21 - but don't fill the gas tank or buy a plane ticket unless you have registered already for the Festival. This opportunity to taste 100 cheeses and meet 50 cheesemakers has sold out. Yea for all those in Vermont who are making this happen!
- And for after-dinner musing on how we keep doing what humans have always done: "Life With Goats," an On Point Radio story about learning to keep goats, introducing Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese, by Brad Kessler, a book that sounds intriguing.
Thank you to every scout and friend who sent something you knew Savoring Kentucky readers will enjoy!