Summer hit Hampton Roads pretty hard this year. This came as an unexpected surprise as Spring seemed to last longer than usual, with temperate weather holding steady well into June. Now that it’s July the sun is blazing, bringing temperatures up well over 100 degrees. All I can say about that is, I’m grateful that I enjoyed the nice weather while it lasted.
The good thing about this hot weather is it’s finally kicking my veggies into high gear, letting them know that yes, it’s time to ripen. (As well as letting some other plants know that it’s time to wither away and die under my lack of care. Did I mention that it’s over 100 degrees outside?)
Summer vegetables are best, in my opinion, when cold, raw and in small, pickable, portions. Ideally they’re also served poolside with a drink. It’s simple and effective to throw together a crudite platter, since most summer veggies seem to blend very well with one another and very rarely is it necessary to put much fuss into them.
This recipe is little more than a fancy crudite platter. The blend is light and refreshing and would make a great side dish, topping for a salad, or tasty lunch in itself.
Our corn was sweet and yellow, it arrived in our CSA basket yesterday and I knew that the sooner we ate it the better it would be. I really wanted this quick, light lunch to highlight the natural sweetness of the corn so I decided to barely cook it, then toss in some of our own garden fresh vegetables.
What about you all? What are your favorite summer salads? What’s your favorite go-to snack for these hot afternoons?