Falling for nature's bounty

By Loretto J. Hulse, Herald staff writer

KENNEWICK -- Visit any farmers market, any produce stand and you'll discover the selection and quality of the fruits and vegetables grown in the Mid-Columbia is outstanding, especially now.

"This time of year, until the first hard frost, the fruits, the vegetables and the herbs really come alive," said Chef Jason LeBarge during the culinary demonstrations at the Benton Franklin Fair two weeks ago.

"It's the prime time, the produce is really peaking and the vegetables and fruits are concentrating their sugars and their flavors," he said. LeBarge is executive chef at Meadow Springs Country Club in Richland and president of the American Culinary Federation chapter in this area.

You can choose from mellow bell peppers in Crayola hues, melons with flesh just as colorful and tomatoes ranging from red to yellow to orange, some even sporting stripes. Hard-shelled winter squash are beginning to replace zucchini and yellow summer squash. Early apples are joining peaches, nectarines and table grapes in the lineup of summer sweets.

At home, when it's time to eat, let the fresh flavors of this culinary bounty shine by using simple methods to prepare them for the table. Here are some ideas:

Bell peppers -- Sliced in half top to bottom and seeded bell peppers make a great container for seasoned rice stuffings, ground meats and chicken and tuna salads.

Corn -- Grilled corn takes on a smoky sweetness. Here's how: Remove dry outer pieces of husk from ears. Tear one piece into narrow strips and reserve. Gently peel back the remaining husks, leaving them attached at the stem end. Remove silk, rubbing away the small bits with a damp paper towel. Pull the husks back over the corn, and tie at the top with reserved strip. Soak ears in cold water for 30 minutes before grilling over high heat for 20 to 25 minutes, turning often.

Nectarines -- Whirl a peeled and chopped nectarine with 1/3 cup rice vinegar in a food processor until smooth. With the processor running, drizzle in 1/2 cup canola oil and 1/2 cup olive oil and run the machine until thoroughly mixed. Use as a dressing for green and fruit salads.

Tomatoes -- Cut meaty tomatoes into thick slices and sprinkle with chopped fresh oregano and some olive oil. Grill one to two minutes per side, serve and top with coarse salt and pepper.

Peaches -- For a delicious salsa for grilled pork and chicken mix together two to three peaches (washed, stoned and diced) with one tablespoon lime juice, one tablespoon honey, two tablespoons chopped fresh cilantro and two jalapeos hot peppers. Add salt and pepper to taste.

Pesto -- In a blender or food processor whirl fresh basil, cilantro, sate, parsley or whatever herb you have with enough good olive oil to make a paste. Add a generous handful of walnuts or pine nuts and about the same amount of freshly grated Parmesan, process until smooth. Add a few cloves of garlic if you'd like. Use pesto as a spread to jazz up sandwiches or as a sauce for homemade pizzas. Toss it with penne pasta for a vegetarian meal or add some shredded chicken. Serve warm or cold.

Watermelon -- Try this easy salad. Using a vegetable peeler, shave thin curls of cheese off a block of fresh Parmesan. Cut small slices of seedless watermelon and place on a bed of salad greens. Top slices with the Parmesan curls and drizzle with white balsamic vinegar.

Zucchini -- This veggie is as versatile as it is prolific. It can be eaten raw or cooked, in savory dishes and sweet cakes and breads. Zucchini pairs well with eggs in omelets and frittatas, and is a wonderful partner for tomatoes in pastas, soups, on pizzas and in vegetable sauts.

* Loretto J. Hulse: 509-582-1513; lhulse@tricityherald.com

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Wednesday, Sep. 09, 2009

Falling for nature's bounty

By Loretto J. Hulse, Herald staff writer