Despite more intermittent unpleasant weather than tolerable, Summer’s bounty of farm-fresh vegetables, fruits, and herbs is here! And there will be more coming.
For me, it means the simplest meals with lots of full flavor, with or without meat.
Tomatoes and corn are the epitome of summer tastes. There are several sources on Hatteras Island, many, though not all, of local origin. Remember we are not a farming community so our definition of local is broad, taking in inland Eastern North Carolina and extending, in some cases, to South Carolina (peaches are earlier there!).
It isn’t fair to praise Hatteras-grown tomatoes in this story when they are in limited supply and only available to friends, but my source supplies me with rich heirlooms from his greenhouse. It is early for island home-grown tomatoes, and those available in markets are picked too early for my taste. I grew up in PA and was raised on luscious Jersey tomatoes, so I am pretty picky!
I am a big fan of several brands found in Conner’s Supermarket that are readily available and authentically tomato- tasty: Campari and Sugar Bombs, especially.
I also can get Romas there that are important for some dishes because of their meaty texture and low moisture content. If you make your own tomato sauce or want to sun dry some this is the one to use. A favorite use is in flans as they roast well.
Camparis have high sugar content and low acidity that, along with their juicy, tender texture, makes them ideal for salads and sandwiches, bruschettas, or salsa. There is always a pile of Camparis in my kitchen.
The smaller, “grapey” Sugar Bombs are snackable! Their beautifully balanced acid and sweetness mean they are never bland. Great eaten right off the vine they are attached to when you purchase them, they are also my go-tos for salads, especially tomato/ watermelon salad that sings summer, especially if you toss in fresh marjoram, basil, mint, or other herbs. Then add chunks of good feta cheese.
Fresh corn is irreplaceable! I only eat it in the Summer unless I am making a soup or stew where it is one of several flavors and frozen is acceptable.
Gabe and Tanya’s wonderful Sticky Bottom Produce Company in Hatteras Village has sourced the sweetest corn! Gabe travels up to Currituck twice a week for fresh produce, so it is always in good shape.
Their corn on the cob is so good we eat it several times a week! Sometimes with butter and salt and pepper. Sometimes with mayo and Mexican Street Corn seasoning. If you haven’t tried it, do so while the corn is so delicious!
How about fresh corn chowder? It is not difficult, just takes a little time, mainly for cutting the kernels off the cob. I have already made several big pots and most is gone with one potful in the freezer.
Fresh corn on the cob is absolutely necessary for a Low Country Boil that fairly screams island summer with family and friends!
It will be very helpful for you to visit Jeffrey’s Seafood’s retail market in Hatteras village for their Boil Kit, including sausages, both Andouille and plain smoked. It is easy so give it a try! If you have never had a Boil, you are in for the biggest taste treat of all - local shrimp, red potatoes, sausage, corn, green beans, and a good spice mix like Risky Business Seafood Co.’s “Famous” Shrimp Seasoning available at Risky Business Seafood at Oden’s Dock in Hatteras.
While there, treat yourself to Kelly’s yummy shrimp salad for quick hors d’oeuvres or suppers.
Now to my “Summer Stars!”
I love tians! Thinly sliced summer veggies, packed into a tian or a pie plate, with good olive oil, fresh garlic and herbs, roasted until tender and served with a crispy crusted bread to sop up the oil and juice mixture; even writing about tian causes me to swoon!
I make two - a tomato-only version and a more traditional French style with tomatoes, eggplant, and zucchini. They are, for me, main courses but can also be considered amazing sides for your grilled meats or fish.
It is still a bit early for ripe peaches (not for long, though) but there are good nectarines around, and they are similar enough to be used in the same ways. So, the first truly Summery dessert for me is roasted nectarines in flaky puff pastry topped with Greek yogurt or, indulgently, Talenti’s Vanilla Bean Gelato!
I implore you to celebrate the flavors of sun-ripened seasonal produce while so much is now available.
Tomato Tian
Ingredients
- 8 medium ripe tomatoes
- Kosher salt, to taste
- Black pepper, to taste
- 2 garlic cloves, minced
- 4 tablespoons extra-virgin olive oil
- 4 sprigs fresh herbs (rosemary, basil, marjoram, or mint)
Directions
- Pour about 2 tablespoons olive oil into a ceramic pie pan. Add half the minced garlic and stir.
- Slice tomatoes thinly and arrange in concentric circles in the pie pan.
- Tuck fresh herbs among the tomatoes.
- Sprinkle with salt, pepper, and remaining garlic.
- Drizzle with remaining olive oil.
- Roast at 400°F for 20-25 minutes, until browned and sizzling.
- Serve hot or at room temperature with crusty bread.
Traditional French Vegetable Tian
Ingredients
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 eggplant, halved lengthwise and sliced into half-moons
- 3 zucchini, sliced into rounds
- 3 red onions, sliced into rounds
- At least 5 tomatoes, sliced into rounds
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Herbes de Provence
Directions
- Preheat oven to 400°F.
- Place eggplant and zucchini slices in a bowl with 1 teaspoon salt. Transfer to a colander and let drain for 10 minutes.
- Spread 1 tablespoon olive oil, tomato paste, and half the garlic in a ceramic baking dish.
- Return drained vegetables to a bowl and toss with 1/2 teaspoon salt.
- Arrange vegetables vertically in the dish, alternating eggplant, zucchini, onion, and tomato.
- Pack tightly so vegetables remain upright during baking.
- Drizzle with remaining olive oil and sprinkle with garlic, salt, pepper, and Herbes de Provence.
- Bake for 40 minutes, until tender and lightly browned.
- Serve warm or at room temperature.
Nectarine Mess
Ingredients
- 1 sheet puff pastry
- About 1 pound nectarines, sliced 1/2-inch thick
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- Zest of 2 limes (about 6 strips)
- 2 tablespoons lime juice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons olive oil
- 3 tablespoons water
- Sparkling sugar, optional
- Greek yogurt or vanilla gelato for serving
Directions
- Defrost puff pastry according to package directions.
- Unroll pastry, prick with a fork, and cut into serving-size pieces.
- Preheat oven to 350°F.
- Combine nectarines, sugar, vanilla, lime zest, cinnamon, nutmeg, olive oil, and water in a baking dish.
- Bake for 25 minutes, stirring once halfway through.
- Remove from oven, stir in lime juice, and cool.
- Sprinkle puff pastry with sparkling sugar and bake according to package directions.
- Press the center of each pastry square gently.
- Spoon fruit into the center and top with Greek yogurt or gelato.
Low Country Boil
Ingredients
- Fresh shrimp, deveined but shells on
- Andouille sausage
- Smoked kielbasa sausage
- Red potatoes
- Large onion, halved
- Fresh corn on the cob, cut into chunks
- Green beans
- Shrimp boil seasoning (Risky Business, Zatarain’s, or Old Bay)
- Water
Directions
- Fill a large pot with water and bring to a boil. Add seasoning.
- Add sausage and onion halves and cook several minutes.
- Add potatoes and cook until beginning to soften.
- Add corn and green beans.
- When vegetables are nearly tender, add shrimp.
- Cook just until shrimp are done.
- Cover a table with a plastic cloth or newspapers and set out plenty of paper towels.
- Drain and dump the entire boil directly onto the table.
- Serve family-style and enjoy.
