In case you missed the last few weeks of Recipes for Health, here are the whole wheat focaccia recipes that ran last week on nytimes.com, here’s a link to the round-up. I made two sweet focaccie, one with plums, figs and hazelnuts and one with pears and walnuts. What I loved about them was the combination of sweet fruit and savory, rosemary-infused olive oil. I ate the sweet focaccie all week for breakfast, and the savory focaccie – one with mushrooms and sage, one with cherry tomatoes and olives, and one with peppers and eggplant – made great lunches and dinners.
Now I’m onto end-of-summer pickles, which will be coming up this week. I grabbed the last of the season’s peaches (actually, today the farmers market was alive with peaches and plums, so we’ve still got a few more weeks; get out your pickle jars), pulled the green tomatoes that will not ripen into red summer tomatoes from my vines, and bought other summer vegetables like corn and summer squash at the farmers markets, and put them up in vinegar with sugar and spices. I’m not a canner (yet) so these are going to be in my refrigerator, where they will keep for a couple of months (but they won’t last that long.)
Now I’m onto end-of-summer pickles, which will be coming up this week. I grabbed the last of the season’s peaches (actually, today the farmers market was alive with peaches and plums, so we’ve still got a few more weeks; get out your pickle jars), pulled the green tomatoes that will not ripen into red summer tomatoes from my vines, and bought other summer vegetables like corn and summer squash at the farmers markets, and put them up in vinegar with sugar and spices. I’m not a canner (yet) so these are going to be in my refrigerator, where they will keep for a couple of months (but they won’t last that long.)
I’m so lucky to do what I do – I have a freezer full of wonderful focaccia and a refrigerator with enough pickles to last a few months, all the fruit of a week’s work. And so can you!
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