it's june and i am so glad. i love the
warm hot months of summer. tho you wouldn't be able to tell by our activities lately, the farmer's market is a favorite weekend ritual, where we can take advantage of the fresh bounty only these next months will provide. what generally happens to me, what seems to wash over me, is a kind of sweet lethargy that renders me incapable of turning on the oven or stand at the stove cooking something for too long. instead, i prefer simple salads of sorrel, purslane or watercress, washed down with juice spritzers and maybe, just maybe, some homemade frozen treat.
last week i had it in my head to try a raw food diet -- a notion that lasted less than 48 hours. sure sure, a lovely kale pesto came of it, juice smoothies with bits of spinach laced in it were consumed, but when it came down to it, going 100% raw was too hard for me. what with a move, a meatball contest looming in the horizon i could not maintain the required energy and motivation to stick to it, which is a real shame. the choices in summer's bounty, the rainbow colors of produce are kinda sorta meant to be eaten just as they were intended -- raw, natural, simply. so where i failed in going completely raw, i will endeavor to meet halfway. it's not much, but it's something, something i hope will allow me to nourish our body, satisfy our cravings while still enjoying honest food.
these pickled carrots are humble: earthy and sweet, small in stature but bold in flavor. late friday night, i sat in the kitchen amid half packed boxes (of things that weren't even kitchen related) and peeled these, then sliced them. in a jar of vinegar + water + sugar they went, along with a few thai chilies, sealed the lids and into the back of the empty refrigerator they went. i didn't touch them for five days, until now. they're perfect for snacking on, or to add to a vietnamese bánh mì for a snappy crunch, followed by a lovely sour note that goes so well with meat.
the purpose of these, other than to make use of the 5lb organic carrots i'd purchased early in the week, is to pair them with the meatballs i'm entering into the contest on saturday. that is a whole other post i'm sure. stay tuned.
for the recipe, i tweaked white on rice's version. by tweak, i really mean i looked at the ingredient list and then put everything in a jar, shook it, then fridged it. on a serious note, buy fresh, buy organic, buy local, as the farmer's market stalls grow heavy with summer goodness, make use of them all.