Recipe: heirloom tomato salad
I’m wearing fleece right now, because September flipped the switch on summer and we’ve been relishing this glorious cool down! The neighbor was firing up their hot tub (because the pipes can burst when we get down to freezing overnight), we saw morning frost in the high country, and snow is predicted on the high peaks this week. Just in time too, because we upgraded our tele gear this weekend. Now we’re poor and happy!
i chose the rossi s3s over the k2 kung fujas
soon all this will be covered in snow… precious precious snow
Labor Day marks the end of the vacation season. Kids are back in school, people go back to work. It is the start of when I like to spend time outside the most. The weather is cool enough to my liking and the backcountry isn’t filled with a bunch of yahoos from the city. Kaweah can happily trundle along on her walks without overheating. That smell of crispness on the air means autumn fast approaches. We’ve already seen early bird sprigs of aspen turning yellow around our local trails. The sun journeys across the sky a little lower each day and the remaining late season wildflowers dot the landscape with their humble whites, yellows, and purples. I love the transition from summer to autumn.
plants turning yellow
k-dawg pooped out after her hike
I don’t hate summer. It’s really the heat that gets me more than anything else. And while I’m gleefully anticipating ski season, I have to say that it is with great sadness that the love affair with the summer bounty must come to an end. Corn, tomatoes, peaches (oh my goodness, those Colorado Palisade Peaches), melons, baseball bat zucchini, cherries, plums, berries, peppers, beans… I enjoy most all of these prepared in the simplest of ways. It’s too hot to futz with stuff over the stove or in the oven. Minimalist preparation means that the foods are allowed to shine and that you have more time to go out and play. One of my favorite fruits of summer? Heirloom tomatoes.
i buy the hell out of them at the farmers’ market
a little olive oil, some fresh basil, and smoked mexican sea salt
**Jump for more butter**