This weekend’s weather made me gear back up in the garden, get back in the kitchen and get my groove back. Warm weather is all about ease: barely putting a pot on the stove, most things cooked over the grill. Who needs a mess when the back garden begs you to come and play? A quick ten minutes of chopping and a quick simmer is all it takes to throw this big-enough-to-serve-a-crowd slaw together.
Summer Picnic Slaw for Friends, serves 6
1/2 c rice wine vinegar
I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves. Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately. I’ve made cobblers, pies, and grunts. I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post). What to do with the dregs from the blueberry syrup? The excess from 20 pounds of cherries? Toss them in vinegar along with some herbs. Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by. It’s as easy as that, and the flavors are only limited by your imagination. And honestly, can you think of a nicer hostess gift? Just strain into a vintage bottle, and cork. Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette. You’re most certain to be invited back.
From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic
A few guidelines: for deepest flavor use
