IN SEASON

A TASTE OF TOMATO & FRESH HERBS

story & photography by STELLA FONG

WINTER, SPRING, SUMMER AND FALL. Each

season comes with its own distinct flavor and its own unique fruits and veggies to savor. As many look to tap into the bounty of local producers, we introduce you to In Season, a space for recipes that use ingredients that are fresh off the vine or fresh picked to enjoy. ✻

cherry tomato pesto salad

with peaches & mozzarella

serves 4 to 6

During the summer, tomatoes and basil are the perfect partners in all things delicious. As these two come into season, peaches are also in their prime. The combination is magic. For variety, substitute the basil pesto with spinach caper pesto, kale olive pesto and spinach cilantro lemon pesto. Then feel free to substitute nectarines, blackberries or cherries for the peaches in this salad. The dressing can also be tossed with lettuce, arugula or even apple slices. Summer abounds with produce, so bring it all into this salad bowl.

INGREDIENTS FOR THE DRESSING 2 T. basil pesto 2 T. white vinegar 3 T. extra-virgin olive oil 1 t. honey Salt, to taste

INGREDIENTS FOR THE SALAD 10 ounces cherry tomatoes, halved 2 peaches, peeled, cut into 1-inch chunks 6 ounces fresh baby mozzarella cheese balls (bocconcini or ciliegine), drained 1 bunch fresh basil leaves, about 20 leaves ½ cup shaved Parmigiano-Reggiano

PREPARATION

In a small bowl, combine dressing ingredients. Place tomatoes, peaches and mozzarella on a large plate. Drizzle with dressing. Garnish with basil leaves and cheese. Serve immediately.

pesto

I make pesto often, especially in the summer. Technically Pesto alla Genovese is made up of crushed basil, garlic, ParmigianoReggiano, pine nuts and olive oil. However, when we first moved here 23 years ago, basil and pine nuts were not as readily available in the local grocery stores and there were not as many brown trucks making deliveries. I started substituting spinach for basil and other nuts for the pine nuts, and I’ve continued to this day. As I began to substitute the real ingredients of pesto, I came up with including capers and olives and replacing the Parmesan cheese with Manchego and Romano.

basil pesto

makes about 1 cup

INGREDIENTS 2 c. fresh basil leaves 1/3 c. pine nuts 3 cloves garlic ½ c. freshly grated Parmigiano-Reggiano cheese ½ c. extra-virgin olive oil Salt, to taste

PREPARATION

Into a food processor bowl, add basil, pine nuts and garlic. Pulse several times until garlic and nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.

spinach caper pesto

makes about 1 cup

INGREDIENTS 4 c. spinach leaves, packed ½ c. raw pistachios 2 T. capers ½ c. grated Parmesan-Reggiano ½ c. extra-virgin olive oil

PREPARATION

Into a food processor bowl, add spinach, pistachios and capers. Pulse several times until nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated. One of the easiest meals I make for dinner is pesto with pasta served with a side salad. Pesto can also be spread on bread, topped with some cheese and broiled, used for a dressing on a salad or dolloped on baked potatoes along with sour cream, chives and bacon.

As the summer season comes to an end, make several batches of pesto and freeze them in small containers for a reminder of sun and warmth when temperatures drop here under the Big Sky.

kale olive pesto

makes about 1 cup

INGREDIENTS 4 Lacinato or Dinosaur kale leaves, stems removed, coarsely chopped ½ c. raw cashews ½ c. Castelvetrano olives ½ c. freshly grated Romano cheese ½ c. extra-virgin olive oil

PREPARATION

Into a food processor bowl, add kale, cashews and olives. Pulse several times until nuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.

spinach cilantro lemon pesto

makes about 1 cup

INGREDIENTS 1 c. spinach leaves 1 bunch cilantro, about 4 ounces ½ preserved lemon, rinsed with water, seeds removed ½ c. walnut pieces ½ c. grated Manchego cheese ½ c. extra virgin-olive oil

PREPARATION

Into a food processor bowl, add spinach, cilantro, lemon and walnuts. Pulse several times until walnuts are minced. Add cheese and pulse several times. Be sure to scrape the sides. While processor is running, add oil in a steady stream. Process until all ingredients are incorporated.

TAKING THE STRAIN OFF Planting Planting STRAIN CREATIVE CONTAINER ADDS WHIMSY & CHARM

DON’T STRAIN YOUR BRAIN for

fun planter ideas! This quirky planter checks all the boxes. It has a ton of personality and is perfect for any outdoor area. All you need is an old pasta strainer and a few bits of moss and twine and you have the makings for a patio accent that’s sure to turn heads.

What you will need...

• Old pasta strainer • Moss (I used Spanish moss) • Hemp or twine cording, two pieces measuring 36” • Cording or matching ribbon, one piece measuring 6” • Topsoil • Flowers of choice

Creating Your Planter

When on the hunt for an old pasta strainer, it’s a great time of year. Check garage sales or make a run to one of our local thrift stores. Once you gather your supplies, cut two cords to measure approximately 36 inches plus another cord or ribbon to measure six inches.

With your strainer in front of you, let's look at it as though it were a clock face, noting where 12, 3, 6, and 9 are on the strainer. String one end of one cord about three inches through a top hole on the side of the strainer at the 12:00 position. Bring to the rim of the strainer and tie a knot with the remaining length. Take the other end of the same cord, do the same thing and tie at the 6:00 position. Grab the second cord, do the same thing and tie at the 3:00 and 9:00 positions. The cords should overlap in the center. Grab the cords where they cross in one hand making two loops. Slide your hand down about three inches and tie the 6-inch ribbon around the neck of the two loops. This is how you will hang your planter.

Now, hold your planter at the top of the cords to check and see if they will hang in a balanced way. If not, make any adjustments needed. You may need to tighten or loosen these cords for it to hang correctly. Trim any extra length on the ribbon. Set the cords aside and line your planter with the moss. This helps keep the topsoil inside the strainer without it all slipping through the holes. Make sure the moss is lined heavily inside the strainer. Add your topsoil and begin to plant up your planter with your annuals.

Get ready for the compliments to roll in with this sweet planter. It's fun, easy and will bring a ton of character to wherever you hang it. ✻

RACHEL JENNINGS, writer

Rachel is a self described "Junker," who not only loves all things old, but LOVES the challenge of trying to make something new out of each find. While she is a

Hair Stylist by day, in her off time you can often find her covered in paint, trying to repurpose something she's found.