I Love Produceby Chef Nikki Bowen
I love produce. For as long as I can remember, I have. As a kid, my parents would take me to the farmer’s market and the smell of fresh corn, basil, tomatoes, and even string beans would intrigue me. My mom (who never considered herself a foodie or even a good cook) would carry home summer-ripe cucumbers, slicing them and dressing them in a light, and slightly creamy, vinaigrette. The firm flesh of the cucumbers mixed with the acidity of the vinaigrette created the most amazingly refreshing salad, the perfect complement to any summer meal. I was brought back to my childhood summers today while preparing to teach a cheese-making class at Datz. To complement the mozzarella the class was making, I prepared panzanella. For those not familiar, panzanella is Italy’s gift to the world. Don’t misunderstand… I love a good marinara, and there is no substitute for fresh pizza, but in the summer months, there is no comparison. Ripe, sweet tomatoes, refreshing cucumbers, and peppery basil are tossed with hot, toasty bread squares and then drizzled with extra-virgin olive oil and white wine vinegar. I saved this incredibly aromatic mixture for the class and added their fresh mozzarella. I never tire of seeing the reaction of first-time fresh mozzarella consumers, and this experience was particularly rewarding. The taste of their mozzarella mixed with the freshness of these summer treats was an overwhelming onslaught of taste sensations. Produce, bought in season and locally, is awe-inspiring. How many hours until the farmer’s market opens? |
