Dig In: Savoring Paleo summer flavors in Summit County
Summer is limeade — Minute Maid Limeade, the kind in the frozen can. It is desperation that peels the plastic tape and pries the lid free. Put the can down on the counter, and warm your hands before tipping the iceberg of sweet lime concentrate into that plastic yellow pitcher, the kind with the white lid that spins to close or open. Fill it with water, and stir. That is August in Pennsylvania. It’s hot, and you have no air conditioning. Limeade is sanity.
Not so in Colorado. Here, summer is wearing a sweater at night. And by August, she’s almost over. But, certain foods will always mean summer to me. Corn on the cob, for which there is no Paleo substitute. Scarred, ugly tomatoes and the bright smell of mint in the garden. Zucchini, zucchini, zucchini. Warm peach cobbler with ice cream. And, of course, limeade — but this time, it’s not out of a can.
Uncle John’s heirloom tomatoes with mint and honey
We buy 2-pound heirloom tomatoes by the case from Uncle John’s Farm Stand. Most of them go to sauce. We grill them with garlic, olive oil, salt and pepper and then whizz them up in the Vitamix. Freeze it or can it, and use it all year for pasta, stews and soups. But, save a couple for this.
1 large or 2 small ripe heirloom tomatoes
Excellent olive oil (I used Mission Olive Oil from Olive Fusion)
Raw Colorado honey
Sea salt and black pepper
A few mint leaves (Even with our alpine growing season, a hardy mint plant will over winter and thrive)
Cut the tomatoes into wedges, cut out the core and any scars and arrange on a plate. Drizzle the tomatoes with olive oil and honey. Sprinkle with sea salt and black pepper to taste, and garnish with chopped or torn mint.
Simple zucchini pickles
I’ve never succeeded in growing a dangerous amount of summer squash, but my mother-in-law has a zucchini epidemic in her garden in central Pennsylvania. If you suspect the same thing is happening to you, I recommend this recipe.
4 to 5 organic zucchini
1 tablespoon sea salt
1 cup Bragg’s Apple Cider Vinegar
1 cup water
2 to 4 drops liquid stevia (to taste)
Pickles made by this method must be stored in the refrigerator. Prepare the jars and lids by washing them with hot, soapy water and letting them air dry. Cut the zucchini into spears about the height of the jar. Divide the spears among the four jars. Stir the remaining ingredients in a glass measuring cup until the salt dissolves. Fill the four jars almost to the top, and seal with a lid. Let them rest for a week or so. Keep in the refrigerator for up to three months.
Makes four 8-ounce jars of pickles.
Paleo peach cobbler
It is a sin to cook Palisade peaches this time of year. They are completely perfect just the way they are. But, who can resist …
3 to 4 ripe organic Palisade peaches
¼ cup coconut oil
¾ cup coconut sugar
¾ cup almond flour
½ teaspoon salt
Pinch of cinnamon
Preheat the oven to 350 degrees. Slice peaches into eighths and arrange in an 8-inch-by-8-inch glass baking dish. Mix the remaining ingredients together until they are the texture of coarse sand. Sprinkle the topping generously. The exact fruit-to-topping ratio is up to you. Any extra topping will store at room temperature in a sealed container for up to 3 months. Bake for about 20 minutes, or until the peaches are soft and the juices are bubbling.
1 organic lime (lemons work, too)
4 to 5 drops of organic liquid stevia, or to taste
Fill an extra-large glass or a 1-quart jar with ice. Squeeze the lime into the glass. Add the stevia. Fill the glass with water. Stir gently. Enjoy.
Special thanks to Uncle John’s Farm Stand for its delicious, well-sourced produce.
Striving to grow made-from-scratch kids in a machine-made world, Julia Landon is the chef-owner of Bun in the Oven High Nutrient Bakery. She can be contacted at email@example.com. Find more inspiration at http://www.bunintheovenfrisco.com or on Instagram or Twitter @BITOFrisco.
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