of summer, including my personal
favorite, the tomato. Tender sum-
mer squashes and leafy salad
vegetables are gradually replaced
on the stalls by early fall produce
in hues that define the season;
deep purple eggplants, blood-red
plums, rust colored pumpkins, and
butternut squash. And so it contin-
ues throughout the year-plentiful,
organically grown, seasonal food,
at its best.
In developing the recipes for
my book I focused on what I feel
like eating at different times of the
week or on different occasions. I
like nothing, better than enjoying
a bottle of wine and sharing a
plate of food with friends so I’ve
included a selection of my favorite
little dishes, dips, and parcels –
all just right for grazing and
relaxed entertaining. On week-
days I want to eat well but I don’t
want to spend too long getting
my food ready because of other
demands on my time. What is
needed is good food fast-some
tomatoes warmed in a little olive
oil, their sweetness offset with a
handful of bitter radicchio, and
tossed through my favorite pasta-
basically midweek meals that are
easier done than said! It is on
Saturdays that I am truly inspired.
For many of us folks dedicated
to buying our produce locally, this
is market day. I stock up on great,
Photo by Robert Jung
fresh ingredients in the morning
corn relish
and have the rest of the day free Heat the oil in a skillet set over high
to spend in my kitchen. I find it a
comforting, meditative place to be
1 tablespoon olive oil
heat and add the corn kernels, red
and my idea of heaven is being
kernels from 2 ears of corn,
bell pepper, and onion. Cook for 5
minutes, stirring constantly. Add the
enveloped in the aroma of fresh-
about 1½ cups
lybaked pumpkin soda bread as I
1 small red bell pepper,
garlic and cook, stirring, for 1 min-
experiment, creating new dishes
thinly sliced
ute. Stir in the sugar, add the stock
with all the goodies I’ve procured 1 small red onion, thinly sliced
and bring to a boil. Reduce the
that day. Some ingredients lend
1 garlic clove, finely chopped
heat and let simmer for about 10
themselves to simply being thrown
1 tablespoon brown sugar
minutes, until almost all the liquid
into a pot with a few herbs (the al-
1/4 cup vegetable stock
has evaporated. Put the mustard,
chemy of one-pot cooking) so I’ve
2 teaspoons hot English
vinegar, and cornstarch in a small
devoted a chapter in my Market
Vegetarian to soups and stews.
mustard
bowl and mix well. Add this mixture
I also have a sweet tooth so could
1, cup cider vinegar
to the corn and cook over high heat
not resist including some treats
1 teaspoon cornstarch
for1 minute, until the liquid thickens
and coats the corn. Remove from
but they are all developed around
Serves 4-6 the heat and let cool before serving.
seasonal fruits so you need not
feel too guilty-you can quite
literally have your cake and eat it. Reprinted with permission from Market Vegetarian by Ross Dobson.
Ryland Peters & Small, $29.95; www.rylandpeters.com
organicshoppermag.com 19
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