It's mater time!

[Sunset]

Some folks love 'em...some folks can't stand 'em. I'm full on in group#1. I loves me some big, juicy, picked fresh off the vine 5min ago orbs of summer goodness!



Seeing that this is a national/international type board, I'm curious to know what local/seasonal summer treats y'all enjoy and how you prepare them?

[nettiesaur]

I want a tomato sandwich with mayo, and nothing else.
The first big tomato on my heirloom plant is going to be eaten this way!

[Bageleth]

That looks so delicious!

[2Beers]

Fresh sliced tomatoes with a sprinkling of Chigago Steak Seasonings( by http://Www.penzeys.com)Mmmm

[knitterbookbinder]

It'll be awhile before we get local ones that aren't hydroponic, but I like mine either naked with some good fleur de sel and a puddle of high-end EVOO to dip 'em in, or as part of a sandwich with back bacon (what you Americans call Canadian bacon or peameal) on a homemade Asiago-laced ciabatta.

The real local summer treat, though, is fresh corn from Taber, about two hours' south of here: the genuine article comes with a certificate of authenticity. Yummy stuff, especially if you strip out the silk, rewrap the ears, cook them on the BBQ, and top them with a squeeze of lime.

mmmmmmmmm good!

[Paul Doherty]

The fresh Basil adds a special kick, nice picture Sunset. Dune quote cool too.

[LiveToCook]

In Québec, Montréal area, all the fresh vegetables are GOOD. KBB, I agree with the corn, it is always d.e.l.i.c.i.o.u.s fresh from either a special area or producer, the green & yellow beans, small green onions, radishes, carrots, zuckinies, eggplant, Fresh Italian Garlic... yummy, tomatoes, salads, the small fruits such as strawberries, rasberries, blueberries and so-on. In other words anything that does not need to travel and be handled by many different re-sellers, transporters and so on. You get it from a local grower or better yet from your own garden. This season, as some of you know, I have started ''Sous-vide cooking'', vegetables included, it is a very different dimension in the cooking world, you lose nothing, all the taste(s) and smells are there. It is an absolute threat! Talk of corn, on the cob or grained, both with butter, salt and pepper... WOW!

[Sunset]

Nettie...have you ever tried substituting lahvosh for sliced bread? Just wet it down with H2O and cover with a damp cloth until it's pliable(about 10min). Then add the fixins and roll it up like a burrito.

Bagel...thank you!

DosCervesas...Great idea! I particularly like penzey's north woods blend. Heavy rub job on a whole fryer and rotisserie that sucker.

Paul...Thanks man. I'm a Frank Herbert nutjob. Not just Dune either...The Green Brain, The Lazarus Effect, Whipping Star, et. etc.

LiveToCook...I had no idea you folks grew that expansive spectrum of fresh produce in your area. Learn something new every day...

KBB...Tried your "husk on" technique over the weekend(though I did soak 'em in water for about 45min first). Fabulous! The roasty toasty flavor paired well with the ribs and the 08 Anderson Valley pinot. Thanks for the tip!

[nettiesaur]

Lahvosh? I had to look that up!
I keep tortillas in the house, and will make naan occasionally, but for tomato sandwiches,
It has to be a bread that will soak up that juice a little better.

[old honda rider]

Well, I like 'em straight off the vine (wash first) then eat them just as you would an apple.

Damn. I'm hungry.