One of the best things about summer’s abundance is that it doesn’t take much to make an excellent meal. Thick slices of tomato with sea salt and freshly ground pepper. Corn on the cob, boiled for 7 minutes and then rolled in an herbed garlic butter. A ripe peach sliced and topped with a little whipped cream. Out of season, that tomato might look great, but it will lack the warmth of the summer sunshine. The corn won’t be as sweet. The peach won’t be exploding with rosy juices.
I volunteered at SELMA tonight, and when we broke for our shared dinner, I was reminded of this beautiful simplicity. I brought roasted eggplant, squash, tomatoes, and a fair shake of salt and pepper – which was served alongside a caprese salad, vegetarian calzones filled with ratatouille, Rex‘s tomato jam and pickled green beans, and Olivia‘s honey peach ice cream. After a couple of hours of stemming greens, scrubbing beets, whisking roux, and washing dishes, I was happy with a little bit of everything, and went home tired, full, and happy.