The Co-op Food Stores of New Hampshire and Vermont

added 07/26/10

by Rosemary Fifield
Education and Member Services Director

Late summer in our region offers the long-awaited but short-lived opportunity to submerge ourselves in the incredible flavors and satisfying textures of delectable produce in season. Pennsylvania and New Hampshire peaches, juicy and sweet. Melt-in-your mouth raspberries. Piquant heirloom tomatoes still warm from the sun. The unmatched flavor burst of freshly picked sweet corn.

I find it impossible to choose a single late summer fruit or vegetable to feature in an article, so, instead, I am offering a selection of late summer treats.

Pear and Arugula Salad with Raspberry Vinaigrette
For a fantastic interplay of textures and flavors, layer juicy pear slices over intensely green and tender baby arugula on individual plates. Scatter crumbled feta or Gorgonzola cheese and crunchy maple-glazed pecans over all. Drizzle each salad with a quick and easy homemade raspberry vinaigrette, and enjoy the raves from your family and friends!

Maple-glazed Pecans
Combine 1 cup of pecan halves with 3 tablespoons of maple syrup in a small bowl and spread the coated pecans in a single layer on a lightly oiled cookie sheet. Bake at 375 degrees for approximately 5 minutes or until syrup is bubbling. Immediately move the nuts to a second oiled cookie sheet, keeping them in a single layer. The nuts will crisp as they cool.

For a spicy variation, add ¼ teaspoon of your favorite chili powder to the maple syrup/pecan combination before baking.

Raspberry Vinaigrette

1 cup fresh raspberries
2 Tbs. sherry or balsamic vinegar
2 Tbs. fresh lemon juice
½ cup extra virgin olive oil
Pinch freshly grated nutmeg (optional)

Freshly ground black pepper, to taste.

Purée the raspberries in a food processor. Add the vinegar and lemon juice and process to blend. With the machine running, pour the oil through the feed tube in a thin steady stream. Season with nutmeg and pepper to taste.

Creamy Cucumber Dip (Tzatziki)
Cool cucumbers and tasty fresh dill take the spotlight in this refreshing Greek dish. Use it as a dressing on spicy gyros or salad greens or as a dip for fresh vegetables and pita bread.

Be sure to remove the cucumber seeds before dicing. Halve the peeled cucumbers lengthwise, and remove the seeds with a sharp spoon. A serrated grapefruit spoon works beautifully.

Greek yogurt is naturally thick and ready to use for this recipe. If you prefer domestic plain yogurt, you will need to remove excess moisture before using, or the sauce will be too thin. To drain the yogurt, spoon it into a large sieve lined with a double thickness of cheesecloth, and suspend it over a bowl. Cover and let drain in the refrigerator overnight.

16 oz. plain Greek yogurt or drained plain yogurt
2 medium cucumbers, peeled, seeded, and diced
3 Tbs. lemon juice, or to taste
2-3 garlic cloves, peeled
Salt and freshly ground black pepper, to taste
2 Tbs. extra virgin olive oil
1 Tbs. chopped fresh dill

Place all ingredients in a food processor or blender and process just until well-mixed. Pour into a bowl, cover, and refrigerate for at least one hour before serving to combine flavors.

Blueberry Peach Crisp
Serves 9

Enjoy this treat when local blueberries and peaches are at the height of their season.

6 medium (2 pounds) peaches, sliced
1½ cups blueberries
3 Tbs. granulated sugar
1 Tbs. lemon juice
1 cup all-purpose flour
½ cup packed dark brown sugar
¼ cup granulated sugar
Pinch salt
Dash cinnamon or nutmeg
8 Tbs. butter, cut into pieces
½ cup chopped pecans, walnuts, or almonds (optional)

Preheat oven to 375°F. In a large bowl combine peaches, blueberries, 3 tablespoons sugar, and lemon juice. Transfer to 9-inch square baking pan.

In a bowl, combine the flour, both sugars, salt and cinnamon or nutmeg. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs, but holds together if pinched. Add the chopped nuts, if using. Top the fruit with the flour mixture, and bake 40 minutes until topping is lightly browned and juices are bubbling.

— Adapted from Fine Cooking, June/July 2002