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What Does Summer Taste Like?

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Summer tastes like gazpacho. That’s my supper tonight.

What does summer taste like to you?

45 Comments (Open | Close)

45 Comments To "What Does Summer Taste Like?"

#1 Comment By Fran Macadam On June 20, 2014 @ 8:35 pm

So disturbed about the restart of the wars that I’m afraid the scent in the air is napalm and it’s not the taste of victory.

#2 Comment By ADW89 On June 20, 2014 @ 8:53 pm

Wheat beer and roast meat.

#3 Comment By Tom S. On June 20, 2014 @ 9:06 pm

Watermelon, corn on the cob.

#4 Comment By RB On June 20, 2014 @ 9:13 pm

Grilled drumsticks and chilled, sweetened azuki beans.

My kids would say Otter-Pops, which function not only as a refreshing frozen treat, but also as holy water against unwanted SWPLS (“HFCS! Red dye!! RUN!!!”).

#5 Comment By Brett R. On June 20, 2014 @ 9:58 pm

Cold, cold beer. Salted in the shell peanuts.

I think of having peanuts and a Goose Island Honker’s Ale with my dad at the minor league ballpark near his home (which they stopped selling there two years ago… grrrr…) My favorite thing to do with him.

#6 Comment By redfish On June 20, 2014 @ 10:11 pm

meggyleves

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#7 Comment By j. mc..faul On June 20, 2014 @ 10:12 pm

grilled fresh swordfish with fresh basil, lemon and light pepper seasoning; brown rice; cherry tomatoes, olives and artichoke hearts in olive oil. Crisp chardonnay.

All served al fresco.

Gazpacho looks heavenly.

#8 Comment By redfish On June 20, 2014 @ 10:14 pm

Also,

strawberries & cream

#9 Comment By lancelotlamar On June 20, 2014 @ 10:19 pm

Sloppy, sweet Texas peaches. Heaven on earth.

#10 Comment By Dan Davis On June 20, 2014 @ 11:11 pm

Slang Jang. (A real thing, I assure you)
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#11 Comment By KateLE On June 20, 2014 @ 11:14 pm

Strawberries back when strawberries tasted like strawberries.

#12 Comment By Darth Thulhu On June 20, 2014 @ 11:29 pm

An enormous mug of ice-cold horchata.

An equally enormous tumbler of equally ice-cold and absurdly saturated sweet tea.

Virgil’s Root Beer and French Vanilla ice-cream float.

Basically: summer tastes like cold desserts 😉

#13 Comment By Charles On June 20, 2014 @ 11:48 pm

Crisp beer – wheat beers, saisons, helles bock.

Gin

Basil

Corn on the cob

Yellow squash, sautéed in butter with onions

Blueberries

BLT’s with fresh tomato

Grilled hot dogs and burgers

Pop Ice

#14 Comment By MikeCA On June 21, 2014 @ 12:01 am

Pretty much anything at my local farmers market; this week I’ve had strawberries,raspberries, blackberries, blueberries, apricots, peaches,figs,plums,squash, zucchini, tomatoes and cukes. Still no local corn or peppers or melons yet, though there’s stuff from SoCal at Whole Foods. I hate the summer heat but I certainly love all the bounty.

#15 Comment By James C On June 21, 2014 @ 12:14 am

Hmm, for where I grew up in New York State, it’s glorious Hoffman frankfurters, Basilio sausages, Grandma Brown’s baked beans, and “salt potatoes” (a local specialty: delicate-fleshed potatoes cooked in brine and then dipped in melted butter. Oh my!).

Here’s Bill and Hillary stuffing their faces with one of the aforementioned sausages at the Great New York State Fair in my hometown, back when Hillary was trying to pretend to be a NYer. [5]

For me in New England it’s fried clams, wild blueberry pie, and a pint of Sam Summer (Samuel Adams Summer Ale) or Harpoon UFO.

In the UK, it’s strawberries and cream with an elderflower cordial, a shandy, or a Pimm’s Cup. Had some yesterday.

When I’m in Italy, it’s a nice fresh insalata caprese, a light seafood pasta like spaghetti alle vongole, a glass of cool white wine, and purple grape or strawberry gelato. Oh, and a few Italian sodas (particularly limonata and aranciata rossa) for the beach.

#16 Comment By redfish On June 21, 2014 @ 12:17 am

Strawberries back when strawberries tasted like strawberries.

You can still get woodland strawberries, if you want to plant them. Look for a nursery.

#17 Comment By David J. White On June 21, 2014 @ 12:24 am

lancelotlamar beat me to it. I never understood what the fuss was about with fresh peaches until I moved to Texas.

#18 Comment By Chuck S On June 21, 2014 @ 12:26 am

Kentucky Straight Bourbon Whisky. Neat. Maybe with ice, since it’s hot.

#19 Comment By Elijah On June 21, 2014 @ 6:15 am

Pesto. Pesto on everything.

#20 Comment By scineram On June 21, 2014 @ 6:17 am

The green, green grass of Wimbledon.

#21 Comment By MH – Secular Misanthropist On June 21, 2014 @ 6:44 am

Barbecued meat and roasted corn on the cobb.

#22 Comment By JonF On June 21, 2014 @ 7:08 am

Yum! And I haven’t had gazpacho in tears. I ought look up a recipe and make some this summer.

#23 Comment By Neil On June 21, 2014 @ 7:17 am

Lemley’s peaches bought at the Dallas Farmer’s Market.

[NFR: Yes, Lemley’s! I haven’t thought about them since we left Dallas. What a treasure that family’s farm is. — RD]

#24 Comment By EVW On June 21, 2014 @ 7:49 am

Goat cheese-filled figs, in season

#25 Comment By Gromaticus On June 21, 2014 @ 8:48 am

Stone fruit
Corn of the cob

Summer begins when the first local heirloom tomato meets it’s appointed destiny; combined with fresh greens, fresh baked bread from the local Mennonite bakery and double thick, double smoked bacon from the local Mennonite butcher in a sandwich fit for the (localist) gods.

#26 Comment By Franklin Evans On June 21, 2014 @ 10:10 am

The scents from childhood crowd out the tastes: moist soil, tomato flowers, mint, wet dog fur, and eating from the bowl that I filled from the family garden. I was in charge from the age of 10. No greater gift did I receive from my parents.

(Ye gods, I miss it dearly.)

Recent years: garlic scapes, kale and swiss chard, turnips and beets, locally-grown potatoes. The biggest, sweetest carrots in the world. (Yeah, I’m a bit biased in favor of our farmer’s market.) French breakfast radishes, purple scallions, … um, better stop now, this will be at least six inches long if I don’t. 😀

#27 Comment By Bart W On June 21, 2014 @ 10:49 am

Summer taste like my garden. First comes the Asparagus, then radishes, followed by a heavy side of green beans and squash. Then come peppers and summer beans. Soon tomatoes follow with okra and corn tops it off. For desert we start with strawberries and then plums and blueberries. Fast on the heals of the blueberries are heavenly figs and peaches. To end the dessert year we have the oft forgotten pear. We mix and match this up to perfection and as we write my wife and I are making homemade salsa. We are going to do red, yellow, and orange salsa this year depending on the tomato used in preparation.

#28 Comment By Bart W On June 21, 2014 @ 11:00 am

I almost forgot also about the herbs. How can I have summer food without fresh herbs. Often time the hardest decision with a meal is what herbs to cook with. Should we go with sage, tyme, oregano, Greek Basil, rosemary, spearmint, or Mexican Mint Marigold. Two lavender plants fill the air with a wonderful aroma that is a reminder of south France inter-spaced between our, and my most beloved flower, the sunflower.

#29 Comment By JamesP On June 21, 2014 @ 12:57 pm

That gazpacho calls for some shelled, chilled crawfish. Y’all got some of those down there, don’t you?

#30 Comment By Forester On June 21, 2014 @ 1:02 pm

Tomato sandwiches, hands down. Head out the back door to the garden, pick a large Brandywine tomato and a few basil leaves, back to the kitchen to cut it up still warm from the sun and load thick slices onto some good sprouted bread, don’t forget the basil leaves. Bliss.

#31 Comment By AnotherBeliever On June 21, 2014 @ 1:32 pm

Fresh ripe peaches busting at the seams, this I’ve loved everywhere from the Southeast to South Texas. Blackberries and raspberries plucked straight from the woods – this I remember from both the Appalachians and south Germany. Figs from the tree, again multiple states. Up at grandmother’s house in The Midwest it was rhubarb so tart it was almost unbearable. Actual ripe tomatoes, with basil, a meal unto itself with feta and roast squash, bought from the farmers market or plucked from the neighbir’s excess. Here in South Texas, you can’t shake a stick without hitting a pile of ripe guavas or mangoes! And, the one I remember from sunny Mesopotamia, fresh dates cut from Saddam’s finest surviving groves. Rinse out the dust, soak them in water briefly, and enjoy. Unsurpassed by any I’ve had before or since. (Iraq isn’t all darkness, it’s just been harder to see the light there in the past decade. God grant them a new day on the other side of this…)

#32 Comment By Pinkjohn On June 21, 2014 @ 4:32 pm

Watermelon juice with fresh mint.

#33 Comment By redfish On June 21, 2014 @ 5:24 pm

Yea, I also have a peach tree at my house, but actually I enjoy my apricot tree a lot more, which also has fruit ripen in summer. Really sweet and much better than store bought apricots.

Drinking coca cola from a glass bottle is also nice in the summer, though I don’t drink sodas often.

#34 Comment By Drew On June 21, 2014 @ 6:19 pm

Ruby Red Shiner

#35 Comment By Jeffersonian On June 21, 2014 @ 7:00 pm

Yellow squash and zucchini, sauteed in butter with a little chicken stock.

Pasta salad [chicken, peas, fresh onion, mayo and vinegar dressing] scooped up with saltine crackers.

Ranch dressing on salad.

Fresh tomatoes on grilled burgers

#36 Comment By Daniel S. On June 21, 2014 @ 7:05 pm

Coffee and Mike and Ike’s. Working on a case.

#37 Comment By Calidali On June 21, 2014 @ 7:33 pm

Rainbow trout fresh out of the San Joaquin River near Devil’s Postpile in the Eastern Sierra … fried in cornmeal … Yum!

Rod, this is one of the spots that I was thinking of when I mentioned West Coast camping in your not-bucket-list post from the other day. You don’t have to camp. They have cabins in Red’s Meadow nearby. This place made my childhood!

Check out: [6]

#38 Comment By Eric K. On June 21, 2014 @ 8:01 pm

Aw man… We’ve had such a cool spring so far in Virginia that we don’t have tomatoes on the vine yet. We’re still in snap pea season here. Usually the pea plants have been burned brown by the heat by this time of year, but not 2014.

So for us, it’s snap peas, salad greens and burgers on the grill (I can smell them as I type). I’m sitting here on our patio with a Stone (pale ale) listening to the sizzle. Amazingly, I’m not being bitten by mosquitoes, another difference the cool spring has brought us this year.

#39 Comment By Siarlys Jenkins On June 21, 2014 @ 8:30 pm

My mother used to make that soup. I called it gestapo, which is a measure of how much I enjoyed the sensation of trying to eat it. She made a potato soup I named vicious sauce, although once I learned some history vichy could have said it all anyway.

On to more pleasant things: I can almost picture the reddish liquid in the bowl being freshly cooked rhubarb, in which I delight.

#40 Comment By dcs On June 21, 2014 @ 9:21 pm

Corn on the cob, watermelon, blackberries … and summer camp

#41 Comment By HeartRight On June 21, 2014 @ 10:19 pm

The taste of Summer – I define it as that part of the year where cold water from the tap tastes wonderful.

#42 Comment By TWylite On June 21, 2014 @ 11:40 pm

Sierra Nevada Pale Ale, regular version (less hoppy, so slightly more thirst quenching.) It also smells like the weird semi-moldy smell in the stairway going down to the basement at my parents’ place in Michigan that only occurred in the summer. Not sure what was involved chemically, but it is what summer smells like to my nose.

#43 Comment By Annek On June 22, 2014 @ 12:49 am

James C,

I love Grandma Brown’s baked beans in the summer! They’re a favorite of my family.

#44 Comment By TontoBubbaGoldstein On June 22, 2014 @ 9:01 am

Fresh tomato, Thai Basil, mayo bit o’sugar ground sea salt and coarsely ground black pepper on wheat bread sammich.

In July, when the brown shrimp arrive : Frogmore Stew (boil new potatoes, Vidalia onions, whole mushrooms, sweet corn on the cob, shrimp…. in Old Bay, lemon juice,vinegar, water & beer.

Pro Tip: Add shrimp after removing heat.

Pro Tip II: After shrimp are cooked. Dump a bunch of ice in it to stop the cooking. Let it sit for a couple hours to absorb the seasonings….then slowly heat up to serving temp.

Fresh Wahoo, Mahi etc. Vermillion snapper stuffed with shrimp and cornbread dressing.

Ceviche
Pro Tip: Add watermelon.

Boiled Peanuts

Water…straight out the spigot/hose.

#45 Comment By Rusty On June 23, 2014 @ 1:29 pm

Figs, stuffed with blue cheese and wrapped in proscuitto, then grilled.

And caprese-anything.