I refuse to believe that summer just passed me by this year. In the blink of an eye, I missed those bright sunny days, sandy trips to the beach, and backyard barbecues. I could tell you that I don't know how it happened, but really it was just my all-consuming dissertation; I dug in to get the job done, and when you are glued to your computer and working night and day, you barely notice the happenings in the outside world.
Looking back, it seems a small sacrifice to completely give up one summer of my life in order to close the door on my PhD. But that is my rational mind speaking - my heart is trying to do the impossible by tugging me back to mid-summer. It aches for long days without a care, backyard grilling with friends, and plump heirloom tomatoes. These days, my poor little heart seems surprised to notice that the air is cooler and the days are shorter. The summer vegetables are beginning to be in scarce supply at the farmers markets as everyone snatches up the last summer corn or brightly colored zucchini. And since my heart is stubbornly refusing to acknowledge the arrival of fall, I think I can indulge it for just a few more weeks and try to hang on to the last remnants of summer as best as I can.
So I have been eating ungodly amounts of sweet tomatoes; I grilled corn when I went camping with my sister; and I baked sugary treats with the remaining summer berries. None of those meals or desserts ended up here on The Cilantropist, because I needed some time to myself to get back in touch with my kitchen, and just cook. It is so therapeutic and relaxing for me. But then I decided it was time to grab some of these bright summer veggies and pickle them, and I knew I had to share these with you.
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