SKETCHING IN SEASON

Do you like hot summer weather or would you rather bundle up when there is a chill in the air? 

Nasturtium flowers and leaves ready to garnish a salad

I have friends who revel in the hot weather and all the outdoor adventures during summer while I spend a lot of time inside avoiding the heat. I look forward to the first changes in the weather in late summer.

Quick sketch in the garden of a succulent pear before it was eaten

I am always fooled by a week in August when I think we have reached Autumn at last. The mornings are overcast, schools are back in session, some leaves have fallen, and the air is chilly in the morning. Surely, Autumn is here. In Northern California, once Labor Day is past, summer returns and will most likely remain with us through October. At least for now the smoke from the forest fires has  blown away.

Add a little salt to radishes as the French do

We have two seasons in California. If we are lucky, we have rainy season, followed by dry season. For the last few years our dry seasons have lasted into drought years with subsequent fires scorching the forests and encroaching into suburban neighborhoods. The disasters are terrible to witness and too close to home not to worry.

A fragrant red onion

We live near the edge of Mt. Diablo State Park, so we keep our eyes and noses attuned for smoke. So far we have been lucky and we continue to enjoy the last flourish of summer flowers such as dahlias, daylilies and roses. We take walks around vegetable gardens with luscious, ready-to-pick produce. We stopped creating a vegetable garden when squirrels and deer found the offerings too easy to reach.  I appreciate when friends drop by with extra tomatoes, lemons, basil or zucchini, which gives me time to try new recipes. I found a good tomato soup recipe recently from Family Style Food, which I have copied here. Usually with a new recipe, I add something to the ingredients. For this one I just added a little wine and a small cube of cheddar.

Etagami of a Ripe red tomato 

Tuscan Tomato Soup

From Family Style Food

Start with 3 lbs. tomatoes, skinned and chopped

    To peel them easily, drop them in boiling water and let them cook for 3 or 4 minutes. When you remove them from the pot, the skins will slide right off. Save any juice from the tomatoes.

You will need 4 cups cubed crusty bread

    Put half of the bread cubes in a blender with 2/3 cup water, 1/4 cup olive oil, 2 garlic cloves, peeled and smashed with a knife, and salt. Blend to a smooth paste.

   

Heat oil in pan over medium heat. Add 1 small onion, finely chopped and a pinch of salt. Cook until tender. 

Add chopped tomatoes to the pan with 2 tsp sugar, 1 tsp salt, and black pepper. Mash the tomatoes into a coarse puree. 

Add the bread mixture to the tomatoes and stir. Add wine, if soup is very thick. Add 1/2 inch cheese cube. Cook for a few more minutes.

Drizzle olive oil over remaining bread cubes and toast in another pan over medium high heat till golden.

Garnish soup with toast cubes and fresh chopped basil leaves.

This soup is a great way to start a meal especially when the evenings take the heat out of the air and the light is golden. Then I know that Autumn is just around the corner.

Check out the tomato soup and other recipes at
https://familystylefood.com