Salish Sea Miracles

Above and below the surface

Summer. No more pencils, no more books, no more teacher’s dirty looks. I loved school. I was the kid who cried when I was sick and had to stay home, even for a day. But on the last day in spring, I hopped and skipped and chanted this ditty right along with my friends.

Summer camp was even better than school. Memories still linger and re-

Smain bright. Twice a day for a whole week, I got to walk out into a muddy, man-made lake, splash about and pretend I knew how to swim. As the sun set, we sat around huge bonfires on the shore, gobbled s’mores and sang rounds of “Row, Row, Row Your Boat” and “There Was a Cabin in the Woods” and “Are You Sleeping?” We spied on older kids who paired up and sneaked away from the fire to make out in the woods. We grumbled about climbing out of our cosy bunk beds to do calisthenics before breakfast.

In southern Alberta, apart from camp, the most water I saw in one place was in roadside ditches full of snow melt. On hands and knees beside my brother, I’d peer down at the tadpoles wriggling about and wonder when and how they would turn into frogs.

Here on the edge of the Salish Sea, we have many opportunities to study sea creatures and understand our marine environment.

Various parks, aquariums and other organizations offer learning experiences for kids of all ages. For example, the Shaw Centre in Sidney provides day camps with beach walks and other fun, educational activities designed for grade-school kids. Full of curiosity and enthusiasm for the discovery of new creatures, they will always remember the first time they touched a barnacle, watched a wolf eel slither into its

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The University of Washington Friday Harbor Laboratories together with several other organizations, provides high school pupils opportunities to learn from research scientists, participate in active scientific research and explore potential careers in marine science. This may lead to rich, satisfying careers. But whether they choose to work in a marine science field or not, all who participate will have a better understanding of our unique environment and ecosystems.

The Northwest Aquatic and Marine Educators group offers opportunities to learn about the field of marine education. This July, it’s their turn to host a conference put on by the National Marine Educators Association in Bellingham. The emphasis will be on the conservation, enjoyment and wise use of the sea; understanding how we influence the ocean and how it influences us. Adults are welcome, too, and can attend either in person or virtually.

My own saltwater education began when I left the roadside ditches behind, migrated to the coast, and took scuba diving lessons. Eventually, summer came to mean long cruises in the San Juans and Gulf Islands. Each year, I became more aware of the miracle that is the Salish Sea, and more appreciative of the bountiful resources that surround us. At the end of a long day, whether learning something new, cruising, fishing or tending crab pots, what could be better than fresh fish or shellfish accompanied by vegetables from a local market?

In July, tomatoes are the stars. All year, I wait for these lovely globes with almost as much enthusiasm as I once anticipated summer camp.

I never pass up versatile cherry tomatoes. Whether sweet golden yellow or tart red, they’re perfect for quick pasta sauces, salads and snacks. When skewered and grilled with chunks of zuc- chini, bell peppers and mushrooms, or sautéed quickly in butter and garnished with lemon zest and a squeeze of lemon, they make a brilliant addition to any plate.

Meaty, low-moisture, egg-shaped Romas keep their shape and taste divine when halved and slow roasted, layered in vegetable tian or added to pizza.

Of the heirloom varieties, the plump, heavy, red globes are still my favourites. What’s prettier and better tasting than caprese salad garnished with fresh green basil? Plus, they make fabulous BLTs, shells for baked eggs and side dishes for grilled meats.

Summer is still the best, and full of miracles.

Tomato Egg Bake

A great brunch, lunch or supper dish. Serves four

INGREDIENTS

• 4 large, ripe tomatoes

• 1/2 cup fresh breadcrumbs

• 1 cup grated Swiss cheese

• 1/4 cup chopped fresh parsley

• 4 eggs

• Salt and pepper

• 2 teaspoons butter or 4 teaspoons heavy cream

• 1/4 cup grated Parmesan cheese

Optional: chopped basil or parsley to garnish

METHOD

1. Preheat oven to 175° C (350° F).

2. Cut off the tomato tops. Scoop out the insides, leaving about 2 centimetres (3/4-inch) rim.

3. Drain upside down.

4. Salt and pepper to taste.

5. Mix breadcrumbs, cheese and parsley.

6. Tuck some into each tomato.

7. Add one egg.

8. Add butter or cream.

9. Salt and pepper to taste.

10. Sprinkle with Parmesan.

11. Bake in a buttered pan until the eggs are done; 20 to 25 minutes.

12. Garnish with basil or parsley.

Curried Tomato Bake

Inspired by my friend Patricia Tennison’s Glorious Vegetables in the Microwave book, this quick, easy recipe makes a great side dish for lamb chops, grilled chicken or steak. Serves six

Ingredients

• 3 large tomatoes

• 3 tablespoons butter

• 1/2 cup finely minced sweet onion

• 1 teaspoon medium curry powder

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• 3–4 tablespoons chopped fresh parsley

Method

1. Preheat oven to 200° C (400° F).

2. Cut tomatoes in half at the equator; turn upside down on paper towels to drain.

3. Melt butter over medium heat.

4. Add the onion, and sweat until transparent, stirring occasionally.

5. Add the seasonings and stir for one minute.

6. Stir in parsley.

7. Arrange tomatoes, cut side up, in a buttered baking dish and top with curry mixture.

8. Bake 25 minutes.

This Summer, Enjoy the Journey

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