I wait all year for figs. Seriously, all year. When they finally come into season each July, I buy them as often as I can until, soon enough (and sadly enough), they’re suddenly out of season once again. I love figs on their own: biting into the tender, sweet flesh of a ripe fig is simply unparalleled. However, I also like them atop a piece of good bread, smeared with fresh goat cheese and drizzled with raw honey. Oh, and with a class of crisp rosé. That’s not too much to ask, is it?
I grew up in an Italian family, i.e. I grew up putting garlic in everything except the biscotti (although that’s an intriguing idea). Garlic lovers, unite! These days, I’m using freshly cured local garlic for a kick in my garlic dipping sauce, for a zip in my favorite hummus recipe, and for a mellow flavor in this Fresh Tomato and White Bean Orecchiette.
Melons are best eaten in-season (what isn’t, am I right?), and summer in Baja Arizona brings with it a variety of heirloom melons that differ in size, color, and flavor. These sun jewel melons, for example, are small and elongated, highlighter yellow, and taste slightly like bubblegum. Try whatever variety you have in these Minty Melon Mojitos, Horchata de Melón, or in this refreshing take on a raspado.
Do you think of eggplant as being flavorless, spongy, and just plain weird? Or, have you eaten eggplant that has been prepared correctly, showcasing its subtly earthy flavors and tender flesh? Embrace this plethoric summer vegetable in this Roasted Tomato and Eggplant With Basil, Eggplant-Stuffed Bell Peppers, and this creamy Garlic Lover’s Baba Ganoush (psst, another way to use garlic).