Kale, Potato and Chorizo Pizza. photo by Steve Legato
photo by Steve Legato
consciouseating
Grilled Peaches with
Lemon Balm Gremolata This recipe is simple, yet full of fl avor. A traditional gremolata condiment includes parsley, lemon zest and garlic, but this sweeter version fi nds deliciousness in fruit. Using a microplane grater culls the fl avorful yellow part of the lemon rind without the bitter white pith. Chopping the herbs with the lemon zest make the fl avors blend together better.
Yields 4 servings Grow, Pick, Grill
Making the Most of Summer’s Bounty by Claire O’Neil
I
n outdoor spaces from Cape Cod, Massachusetts, to Arch Cape, Oregon, produce is growing and grill embers are glowing. Growing a garden and grilling its bounty have never been more popular. For the fi rst time since 1944, when 20 million “Victory” gardeners produced 44 percent of the fresh vegetables in the United States, food gardening is outdistancing fl ower gardening. In its latest survey of garden retailers, the National Gardening Association found that consumers’ spending for growing their own food hit $2.7 billion, versus $2.1 billion for fl owers. Barbecuing grill chefs are expanding their repertoire beyond grass-fed burgers and steaks. More vegetables and fruit are being grilled now than in the past, according to the latest annual survey by leading grill manufacturer Weber. This all makes sense to Karen Adler
and Judith Fertig, co-authors of The Gardener & the Grill. They’ve observed that when the bounty of the garden meets the sizzle of the grill, delicious things happen. “Natural sugars in vegetables and fruits caramelize,” says
Adler. “Essential oils in fresh herbs become more aromatic. The colors of fruits and vegetables stay more vivid when grilled, rather than when cooked any other way.” “Grilling gives even familiar foods an exciting new makeover,” notes Fertig. For example, by cutting a head of cabbage into quarters, brushing each cut side with olive oil and then grilling and chopping, the backyard chef infuses a grill fl avor into a favorite coleslaw. Flatbreads, patted out from prepared whole-grain or gluten-free pizza dough, can be brushed with olive oil, grilled on both sides and then topped with fl avorful garden goodies. Simple fruits like peaches and plums—simply sliced in half, pitted and grilled—yield fresh taste sensations, especially cradling a scoop of frozen yogurt. A quick foray to the garden or farmers’ market can provide just the right colorful, fl avorful edge to any summer barbecue.
Claire O’Neil is a freelance writer in Kansas City, MO.
34 Central Florida natural awakenings
¼ cup packed lemon balm leaves or 1 Tbsp packed mint leaves ½ tsp lemon zest Pinch kosher or sea salt 4 peaches, halved and pitted
Prepare a medium-hot fi re in the grill.
Chop the lemon balm or mint and lemon zest together until very fi ne. Sprinkle a pinch of salt over the leaves and chop again. Set aside in a small bowl.
Place the peach halves cut-side down on the grill. Grill 4 to 6 minutes, turning once, until they are tender and slightly blistered.
To serve, place two peach halves in each guest’s bowl and sprinkle the lemon balm gremolata over all of them.
Source: Recipes adapted from The Gardener & the Grill.
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