The musings of a Hamptons-based shutterbug in her pursuit of life's joys - photography, food, and travel.
I can't help myself. The produce we get all summer at our local farm-stands is simply irresistible. Strawberries in the Spring, lettuces of all sorts, corn, peaches, and, of course, my beloved tomatoes! I not only love working with these incredible ingredients in the kitchen, but I adore photographing them as well.
Strawberry Gazpacho with Garlic Croutons
This Spring I filled our freezer with Strawberry Ice Cream, Strawberry Sorbet, and Strawberry Frozen Yogurt (my favorite), and scooped them on top of a Strawberry Lime Crostata every chance I had. When I saw a recipe for Strawberry Gazpacho with Garlic Croutons derived from Eleven Madison Park in NYC, I had to try it. It was a delicious, chilled lunch for us on several hot days in July. 
And then there was the Pickled Strawberry Jam, that didn't really "set" like a jam should, but it sure was great poured over ice cream!
Corn has been exceptionally sweet this year, and there's rarely been a day when we didn't have it on the cob dripping with butter, but when it wasn't on the cob, it was still on our plate in a Corn Salad, Chipotle Parmesan Sweet Corn (with Lime), or Grilled Corn, Pineapple and Peach Salsa.
What a great segue to Peaches, my favorite fruit of all. I find it nearly impossible when I'm peeling and pitting peaches not to immediately put them in a bowl with a slight dusting of confectioners sugar and a dash of cold milk and enjoy them right then and there.
This year, when they did survive my lust however, they made it into some yummy Peach Ice Cream and an irresistible Peach Galette (or two or three).
An added bonus to making Strawberry or Peach Ice Cream is there is always some leftover puree and an over-the-moon good simple syrup (with a little Cointreau, if you're inclined). They pair to make some very tasty Daiquiris.
Jellied Consomme Madrilene © 2019 Claudia Ward
Over the winter I've been collecting a variety of recipes calling for fresh tomatoes, heirloom or otherwise. Babinski's Farm Stand is my favorite and they have the very best heirloom tomatoes around - and the most photogenic! What graced our table this year? Marinated Heirloom Tomato Soup (a must every year), Tomato and Gruyere Cheese Galette, Jellied Consomme Madrilene, and Tomato Sorbet (simple and satisfying).
Fresh Tomato Sorbet © 2019 Claudia Ward
As the season is rapidly coming to a close, I still haven't had enough and found myself at Babinski's yesterday buying dozens more peaches, corn, and the prettiest heirloom tomatoes.
Anyone have a recipe for any one of these ingredients they want to share. I'd love to expand my portfolio of recipes in Pepperplate!
P.S. If you are interested in any of the recipes I've mentioned in this post that don't have links, mention them in the Comments and I'll make sure to share them here.
