Seasonal Art

Seasonal Art

Seasonal ArtPeaches, blueberries, and veggies, oh my! It’s time to cover your taste buds with a perfectly ripened harvest.

August: Vegetable Variety

Eating fresh makes you really appreciate the seasons, and we took some of the most common vegetables and put them together for a great taste.

FRESH “PASTA” VEGETABLE SALAD

• 2 medium zucchini, cut into “noodles”

• 1 red bell pepper, cut in half, seeded

• ½-1 onion, cut into small chunks

• 1–2 ears of fresh corn cut off the cob

• Oil, salt, and pepper for veggies

Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves.

Preheat the grill to medium high. Prep the veggies — brush or spray with olive oil and sprinkle with salt and pepper. After the veggies are tender, take from the grill and toss together. You can add a pesto sauce or just some salt and chili flakes for a fresh-from-the-garden taste. Add chicken or fish for a protein boost. You can also prepare on the stovetop by sauteing with olive oil.

SOME LOCAL FARMERS MARKETS

• Douglass Loop Farmers Market: douglassloopfarmersmarket.org // @douglassloopfarmersmarket

• Phoenix Hill/NuLu Farmers Market: @PhoenixHillNuLuFarmersMarket

• New Albany Farmers Market: developnewalbany.org // @NAINFarmersMarket

• Westport Road Baptist Farmers Market: @westportrdbaptistfarmersmarket

WHERE TO FIND

• Peaches: Pick at huberwinery.com // Order from thepeachtruck.com

• Blueberries: Pick at bryantsblueberries.com // Pick at blues-end.com

June: Perfect Peaches

Peaches are everywhere and ready to be picked right from the trees. We mixed up this Peach Salsa with all the fresh you can get on a chip.

PEACH SALSA

• 3 large peaches (ripe, but not soft), diced

• ½ medium red onion, diced

• ½ red bell pepper, diced

• 1 medium tomato, diced

• 1 jalapeno, finely diced

• ½ cup chopped cilantro

• Salt and pepper to taste

You can add lime if you want more tart or chipotle powder if you desire more heat. Serve with chips or over meat.

July: Beautiful Blueberries

Local blueberry season starts in June, with some of the more interesting flavors ripening in July. We went with a very basic blueberry crisp (because nothing is better with a little ice cream), but many of the local growers list their own favorite recipes you could try.

SIMPLEST CRISP

• 5 tbsps butter, melted

• Mix in ¾ cup oats

• 1/4 cup brown sugar

• Add 1 tbsp real vanilla

Mix together and put mixture over 3 cups of fresh blueberries in a shallow pan. Cook at 350 degrees for 40 minutes.

By Anita Oldham | Photos by Melissa Donald

Summer 2022 / TodaysTransitions.com