👋+: Melon Ajoblanco, Corn Celery Soup & The Ultimate Late Summer Lasagna Bake

late summer soothers + how to keep grocery store basil alive

Allô! 👋

Welcome (back) to seasonal sundays, the supplement to good food at home where we take a closer peek at produce at its peak — with a short introduction, at least one recipe, and a (sometimes related) cooking Q&A. For less than 1£/week with an annual subscription, paid subscribers can access the full archive right over here.

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Happy Sunday! I hope you’ve been making the most of August so far. Although late summer is now officially upon us, the season’s characteristic abundance has yet to fully slow down. At this time of year, especially for those who grow our food, it can be both a joy and a struggle to keep up with the sheer variety and quantity of produce that nature seems to ceaselessly offer. As with many other difficult-but-rewarding periods of life, it can all feel a little overwhelming in the moment, but we’ll be looking back on this ephemeral period sooner than we know, so best enjoy it while we still can.

On today’s menu, we begin with an intro to what’s in season right now (the answer is: still nearly everything!), then dive into three comforting late summer recipes for any weather — featuring cucurbits of all kinds (melons, cucumbers, and summer squashes, oh my), breezy basil, creamy corn and crisp celery, as well as everybody’s favourite nightshades: tomatoes, potatoes, sweet peppers, and eggplants, too. Then, for dessert, we’ve got a (hopefully reassuring) Q&A on how to get your supermarket basil to quickly go from dying… to ✨thriving✨.

It’s a bit of a long one, but another one that I’m really proud of (and that I think you’ll really relish)! The main takeaway? In late summer, there’s no time like today!

Happy reading and happy cooking,

— Simone⁣

P.S. In case you missed it, here’s the glorious rainbow sandwich from the last newsletter!

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We’ve now entered summer’s third act, and the pressure is on to enjoy and preserve the season’s fresh offerings as much as possible before autumn inevitably comes around.

While feasting on fresh tomatoes is top of mind for most of us, it would be a shame to miss out on other fresh late summer contenders like ground cherries, celery, and okra. There’s truly no time like today to enjoy that perfectly ripe plum. (Especially true these days, when it sometimes feels like fruit and veg can go from unripe to overgrown and/or mushy in record time.)

Below are some suggestions for fresh produce to seek out, right now, while they’re at their prime.

WHAT TO LOOK FOR IN EARLY LATE SUMMER

• beets
• blackberries
• cabbage
• carrots
• cauliflower
• celery
• chanterelles
• cranberries
• corn
• cucumbers
• kale
• juniper berries
• eggplant (aubergine)
• grapes
• melons
• late season potatoes
• okra
• peppers
• physalis (ground cherries)
• plums
• shelling beans and string beans
• summer onions
• tomatillos
• tomatoes
• zucchini (courgettes), patty pans, and other summer squash

The race is on for preserving as much as possible before the abundance runs out! Consider buying a little extra while the supply is abundant (you’ll usually get better prices during peak season, and can sometimes snag great deals on bulk buys, especially with atypical or slightly overripe produce) and try your hand at freezing, drying, canning, or fermenting whatever you would like to sample and savour in another form later on in the year.

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ajoblanco with melon, cucumber & grapes 🍈🥒🍇

This one is perfect for a blazing hot day (or, better yet, for the next day, if you know a scorcher is on its way). After all, ajoblanco (ajo = garlic, blanco = white) originates from Andalusia, which is arguably Spain’s hottest region.

For me, this soup is a great excuse to use up stale bread and eat almonds as more than just a snack — also a great alternative to gazpacho if you know you’ll be thirsting for a cool lunch three sweltering afternoons in a row.

AJOBLANCO WITH MELON, CUCUMBER & GRAPES
serves 4 as a soup (or 8 if using as a sauce)