The Naptime Chef

Each summer I usually set aside a few days to preserve as much of my favorite produce as possible. It can be tough to undertake such projects with the little ones underfoot. But I find I can usually accomplish what I set out to do over the course of a few naptimes and with my mother to help with a little babysitting. However, there are times when I simply don’t have the luxury of my parent’s big kitchen and my father’s helping hands. So, instead of tackling several pints of pickles or a day of apple pie filling, I take the simple route and make a small batch of jam in the skillet.

Last week we had a heatwave of epic temperatures. It was one of those weeks I had no interest in turning on the oven. I could barely handle boiling water! So, the best solution, in my mind, was the hit the food truck scene at our nearby outdoor beer garden. Thankfully, the garden is full of awesome food choices. Since my kids were with me (it was only 5pm) I decided to let them choose and we landed on The Melt Mobile, the local grilled cheese food truck.

I just returned from the most amazing tour of the Rainier Fruit Company in Yakima, Washington. You can read all about my travels on the Babble!

1. Cherries: From Orchard to Store

2. How Apples Get from the Orchard to Your Store

3. Fresh organic blueberries: From Field to Store

My friend Phoebe inspired me last month. We share a mutual take-it-or-leave-it attitude to the amazingly popular smoothie trend. Sometimes I make them, most of the time I don’t. But last month Phoebz made an inspired smoothie using my favorite breakfast drink: chai tea! Genius! I decided to take a page out of her book and make one of my favorite summer drinks, a cool silky horchata, with some warm and nutty chai spices.

Currently I am traipsing around Rainier Cherry orchards marveling at one of my favorite seasonal foods. However, lately, when I am not enjoying fruit straight from the source, I’ve found myself picking up a KIND bars whenever I’m in the mood for a quick snack. They are easily found in our local stores, even gas stations, and last week I was sent a whole box of some of the latest and greatest flavors. I also am excited to give away a big bunch to one lucky reader!

In cooler weather I am a big fan of cheesy mushroom pizzas, hot mushroom crepes, and thick mushroom soups. But what to do when the thermometer reads 90 degrees F+? When faced with this question last week I decided to take a cue from Rick Bayless and run for the border. Since margaritas have been my drink of choice in this heat wave it only seemed natural to pair them with some spicy tacos, chips, and guac! As part of my year exploring the use of mushrooms in a variety of foods I decided to give basic tacos a vegetarian twist and make them with fresh mushrooms straight from the farmer’s market.

The trifecta of tomato, basil, and mozzarella might be one of the best (or possibly the best) flavor combinations of all time. Add a splash of olive oil and a pinch of sea salt and I’m done. It is the only thing I want to eat all summer long. A few years ago I made this delicious Caprese Pasta Salad and it is still one of my favorites. However, recently I decided to change it up and use some spaghetti and give the tomatoes a little heat to make them more tender and sauce-like.