Musings by James L.  (JimiJam) 

It seems only a few weeks ago we were still huddled warmly indoors, hiding from the frigid downpours fueled by the final melting of winter’s last snow. Yet here we are, huddling instead as fans and air conditioners struggle to shield us from the sweltering heat of summer’s imminent arrival. Gone are the sweaters and overcoats, time now for t-shirts and shorts; no more are the sunsets barely lighting our rush hour, here instead is the twilight that lingers long after some of us have gone to sleep. Most significantly (in my food-loving opinion), most have said goodbye to the steady diet of heavy hot meals to warm our bellies, and now look to welcome with open arms (and mouths) the sight of makeshift stands and homemade signs by the roadside, offering for our tables (and tummies) the first of the year’s bountiful harvest of vibrant fresh fruits and vegetables.

June 16^th is Fresh Veggies Day, and I don’t think it could come at a more perfect time (and not just because June 17^th is Eat Your Vegetables Day!). Just as warm, filling food can be the best defense against or remedy for an icy cold day in winter, there doesn’t seem to be anything better than copious amounts of cold, crisp, succulent vegetables when the Sun’s been beating down on you all day long. These are the days of verdant bell peppers, cucumbers, and lettuces, of robust scarlet tomatoes, and richly orange carrots. Few foods present so much palpable life in their texture and taste, but the very Earth and Sun themselves can be savored in the juicy crunch of fresh veg.

So often have I caught myself, standing there before the buffet at a party, drawn not to the casseroles or cookies laid out in abundance, but instead assessing that beautiful, colorful cornucopia of carrots and celery, cauliflower and peppers, with a dipping sauce stationed in the center, inviting the veggies for a swim. Countless times have I shrugged off the assertion that “salad bars are where they keep the pudding and jello”, instead amassing a mountain of every vegetable presented, down to those lovely little cherry tomatoes. When I make a salad, a few leaves and dressing are as good as no salad at all! I need radishes, celery, cucumbers, green peppers, red peppers, yellow peppers and scallions, bright carrots, purple onions, and at least three kinds of lettuce (and they had better be crisp!).

Had I ever known, in years past, that there was a day set aside to celebrate this insatiable vegephilia, I would have by now been the type to hang decorations in honor of that fact. As it is, I will simply have to make due, with a trip to the local grocer’s, and to the stand set up just across the street…and perhaps the other stand only a few blocks away. When the 16^th and 17^th arrive, I will undoubtedly spend those days cleaning and skinning, slicing and dicing, and, best of all, crunching and munching my way to complete satisfaction. What better way to repay the sun for all its vicious beaming, than to savor its labors in each fresh veggie bite?

Vegetables Schmegetables

Rose Elliot’s Sumptuous Suppers

Hot Vegetables

Dangerous Vegetables

Vegetarian Suppers from Deborah Madison’s Kitchen

Tags: Book Recommendations, Book Suggestions, Members

This entry was posted on Thursday, June 16th, 2011 at 3:52 pm and is filed under Holidays and Special Dates. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.