Tuesday, June 8, 2010
Summer is so very close. When we found zucchini at the farmer's market last week I knew that spring is on the way out. The nightly spectacle of fireflies dancing around my side of town has further confirmed it. The temperatures are rising and my desire to bake and heat up the whole house is diminished, although never extinguished (I love to bake). The seasons are so clear and pronounced in Maryland that I can't help but be drawn by the enchantment and wonder of something that speaks to me as godly goodness. I have no other explanation for this.
Yea, all things which come of the earth, in the season thereof, are made for the benefit and the use of man, both to please the eye and to gladden the heart;
Yea, for food and for raiment, for taste and for smell, to strengthen the body and to enliven the soul.
And it pleaseth God that he hath given all these things unto man; for unto this end were they made to be used... (D&C 59:18-20)
I am so thankful for them. I am a detail person. I love little things: pretty contrasting fabric on the as the inside material on pockets no one will see but me, rough cut book pages to create a antique look, and the subtle lavender hue of the cauliflower I selected from a farmer's stand. I know God is a detail person too.
So it is, amid the vastness of His creations, God’s personal shaping influence is felt in the details of our lives—not only in the details of the galaxies and molecules but, much more importantly, in the details of our own lives. Somehow God is providing these individual tutorials for us while at the same time He is overseeing cosmic funerals and births, for as one earth passes away so another is born (see Moses 1:38). It is marvelous that He would attend to us so personally in the midst of those cosmic duties.
(Neal A. Maxwell, “Becoming a Disciple,” Ensign, Jun 1996, 12)
Aren't the details glorious? To me they are a testament of his love and desire to give us all good things. And this week I include tender baby zucchini among my favorite details of the season.
And now for some recipe goodness. I love how "zucchini crostini" sounds together, so rhyme-y and happy. And it was such a happy dinner meal. Although crostini is typically an appetizer I made these ones over-sized and turned it into an entree- but don't hesitate to ignore my giant sizing and serve them as appetizers if you wish. This was super simple to put together and mostly involved a quick raid of my garden, some cutting, a quick saute while I pureed the sauce and toasted the bread and done. We were eating 15 minutes later. That is the perfect summer meal.
1 1/2 lbs. zucchini, julienned (about 4-5 little ones)
2 T. olive oil
sea salt and pepper
1/4 c. Parmesan cheese, shaved off the wedge using a vegetable peeler
12 leaves of basil, rolled and cut in a chiffonade.
No Nut Pesto
4 cups of young flavorful greens (I used a combination of lamb's leaf and wood sorrel, but other good choices would be spinach, arugula, basil and parsley.)
1/4 cup grated Parmesean cheese
1/4 cup olive oil
1 clove of garlic
sea salt and pepper
1/2 loaf of good rustic bread
1 clove garlic
Heat a large skillet and add the oil and heat.
While skillet is heating, puree the pesto ingredients in a blender or food processor. Adjust to make a sauce like consistency thinner than typically pesto.
Toast the bread.
Add the zucchini and quickly saute until tender but not too soft, about 3-5 minutes. Season with salt and pepper.
Rub the toasted slice of bread with a cut clove of garlic.
Serve with toast spread with pesto and topped with zucchini topping, finish with shaved parmesan and basil ribbons. Perfect simple supper alongside some summer stone fruit.
What are your favorite summer meals? What details of the season do you love best?