SUMMERBBQSEASON2023IS FINALLYHERE!HIP,HIP,HOORAY!

By Linda Kissam, “Food, Wine & Shopping Diva”

As the 2023 barbecue season heats up across the country, nothing is going to stop you from ge�ng your sizzle on this year…ifyou follow my recommenda�ons below.

Celebrate your grill's comeback with ingredients that meet high standards from farm to flame, like exquisite, upscale summer produce. I’ve listed some of this year’s trendiest fruit and vegetable sugges�ons along with, two summer grillin’ baskets and a new grillin’ cookbook that will help you make the most of your summer fes�vi�es. Enjoy! See you out there on the flames of success.

NEW Sugar Mango: New to the US market, this bite-sized variety is a snackable treat. You can even eat the skin! Sink your teeth into one just like you’d enjoy a peach and let the sugar-sweet flavor transport you to a sun-soaked paradise. Grown in the Magdalena Valley on the tropical Caribbean coast of Colombia; family farmers work all year for the annual harvest that is me�culously grown on beau�ful, mature (+30 years) trees.

Muscato Grapes(red, green, late in the season will be black): They vary in color from green to red to black and are hybrids of some very special seedless grape varie�es. They make a perfect summer snack with their crisp texture and mouthwatering, juicy interior. Muscato™ Grapes are much sweeter than the average grape, measuring at a brix (sweetness) level of at least 22 compared to the average grape brix of about 16. Toss Muscato™ Grapes into a summer fruit salad, add to your favorite sauce, or eat right out of hand. These delectable summer treats are a great addi�on to any dessert.

CharentaisMelon: My pick of the season!Said to be the finest melon in both taste and texture. Because of their small size, they are the perfect "breakfast for two" melons. They have an orange flesh and a luscious, flowery aroma. Popular in Europe, Charentais are especially prized in France for their rich, honeyed finish. Try wrapping slices of Charentais with prosciu�o as an appe�zer, cut one in half, and serve with port wine poured over it for a special dessert, or enjoy with a la�é.

Shishito Peppers: Tradi�onally served in Japanese cuisine roasted and tossed with sesame oil and a dash of soy sauce. Simple, elegant, and completely addic�ve. Recreate this experience at home by simply roas�ng it in the oven or a BBQ sauté pan for a few minutes, then tossing it with the Asian condiments and quickly serving it with your choice of beverage.

EZ Open Coconut: Dazzle your guests. One of nature's sweetest gi�s. Not only is the coconut water sweet, but it comes in the perfect vessel, making it that much easier to enjoy this hydra�ng beverage. It is delicious, thirst-quenching, fresh, and convenient. Super easy and tool-free, try Melissa’s EZ Open Coconut. It’s great for any occasion due to how simple the opening of it is. Just pull, press, and peel to enjoy this sweet treat!

Rhubarb: Somewhere in your past you’ve enjoyed this as a jam, in pie, sauces, or desserts. It is best known for its combina�on with strawberries. It resembles a cherry-colored celery stalk with shaded leaves so enormous they look like deepgreen elephant ears. For prepping, remove and discard leaves, trim off the bo�om end of the stalk, wash in cold water, and if stringy, peel. Only eat the stalks; the leaves contain oxalic acid and are poisonous. Rhubarb is revered for its sour perkiness as it adds to sweet and savory dishes. Complimentary flavors include citrus, berries, cinnamon, nutmeg, ginger, and vanilla.

Fava Beans:Fava beans work well in any vegetable sauté or simply served by themselves with a li�le bu�er, salt, and pepper. Try frying them on high heat in your BBQ grill basket, causing the skin to split open, and then add salt for a savory, crunchy snack.

Interested? Intrigued? You can find most of my sugges�ons in upscale markets. However, my sugges�on is to try one of these Melissa Gi� baskets (VERY popular for the summer). EVERYTHING you need is in these baskets. Order directly from Melissa’s.

Melissa’s Grilling Basket($92.99): This beau�ful woven basket holds a generous array of freshly picked vegetables including a gourmet grill-wok topper to prevent your veggies from falling into the fire. Based on availability, you will receive Red or Yellow Bell Peppers, sweet onion (Maui, Perfect Sweet, or Cipolline), Plantain, Portobello Mushroom, Chayote Squash, Asian Eggplant, Fennel, Jumbo Garlic, Anaheim Peppers and Baby Dutch Yellow Potatoes. A set of four bendable kabob skewers are also included to complete this popular basket!

Giving Hope Wine Basket($98.49): Buy this tasty basket and donate to a wonderful cause. Inside this wonderful basket is a selec�on of exo�c and tropical fruit accompanied by a 750 ml bo�le of One Hope wine. One Hope Winery will donate ½ of its profits to benefit the local community as well as global causes. Fruit selec�on is based on the season but will likely include a stunning assortment arranged in a woven basket: Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit, and Tamarillos.

Chiles and Smoke Cookbook: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor ($26.99):Ignite your grill and elevate your barbecue game with more than 65 unforge�able recipes that combine the big, bold flavors of chiles with smoke and fire. Pitmaster Brad Prose delivers a BBQ book spanning beef, pork, chicken, seafood, and vegetables. Each chapter incorporates a variety of chiles, from spicy Jalapenos to bi�er Shishito Peppers. Explore the alluring unifica�on of smoke and heat with recipes.

Melissa’s produce can be found in most upper-end grocery stores and online at h�ps://www.melissas.com.

Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy des�na�on stories sharing her favorite things about the places she visits. Visit www.AllInGoodTaste.info

This episode of Big Blend Radio's 2nd Saturday “Sunshine Stays” Show Celebrates LGBTQIA+ Pride Month in Palm Springs, California. Watch here in the YouTube player or download the podcast on Acast.

Featured Guests

- KENT TAYLOR, GM of Descanso Resort, a newly refurbished, completely re-imagined men’s resort in Palm Springs. Visit: h�ps://descansoresort.com/

- BILL SANDERSON, co-owner of Townie Bagels and VP of Desert Gay Tourism Guild. Visit: h�ps://www.towniebagels.com/ and h�ps://www.palmspringsgayinfo.com/

- GREGORY DOUGLASS, singer/songwriter, and writer for Bou�quely Palm Springs Newsle�er, and h�ps://www.thepalmspringsguys.com. Also visit: h�ps://gregorydouglass.com/

This show airs every second Saturday in collabora�on with the Palm Springs Preferred

Small Hotels (PSPSH), a consor�um of independently-owned bou�que hotels in the desert resort community of Palm Springs, in Southern California. Follow the podcast on Acast.

Plan your visit and sign up for the monthly Bou�quely Palm Springs newsle�er at: h�ps://www.authen�cpalmsprings.com

From the Southwest to the Northeast corners of New Mexico, this episode of Big Blend Radio's 2nd Thursday "New Mexico Bed & Breakfast Associa�on" Show focuses on two remote B&Bs that offer the opportunity to escape and unplug from the busy hustle-bustle of life, and embrace the tranquility of nature to restore, recharge, and rejuvenate.

Listen here in theYouTube player or download the podcast on Acast.

Featured Bed & Breakfasts:

- Becky O’Connor - Casitas de Gila Guesthouses in Gila, near Silver City.

See: h�ps://www.casitasdegila.com/

- Dave Emery and innkeeper Heidi Lewis of Casa del Gavilan Historic Inn in Cimarron.

See: h�ps://casadelgavilan.com/

Stay New Mexico True and Visit: h�ps://www.nmbba.org/