Ten iconic foods of summer, and where to find them

by Laurel Miller on

Aah, summer. A time for the beach, pool parties, lazy days…and sheep cheese? While many foods are undeniably the essence of summer–watermelon, peaches, and anything grilled come to mind–there are plenty of edibles not identified as seasonal foods.

Most of my favorite things to eat just happen to peak in summer, so I decided to compile a list of both the obvious and not-so. Even the most dedicated city-dweller can find these foods with minimal effort. Farmers markets abound in major metropolitan areas, as do specialty food shops and local produce-focused grocery stores and food co-ops. Just look for the most local product where things like tomatoes or corn are concerned; they degrade quickly, and summer produce is all about freshness.

1. Cherries
I used to work for an organic peach and cherry farmer at several Bay Area farmers markets. Each year around this time, customers would start getting antsy, wanting to know when the first cherries of the season were coming in.

I understood. I also eagerly await their all-too brief appearance. Sweet cherries have a wide growing range, from the Pacific Northwest and Southwest to the Rockies. But Traverse City, Michigan, gets the title of Cherry Capital of the World. Their famous National Cherry Festival is July 2-9th, but should you miss out, there are U-picks pretty much everywhere cherries are grown. FYI: Most tart (“pie”) cherries are grown in Michigan.

[Photo credit: Flickr user dr_knox]2. Copper River Salmon
The first shipment of this Alaskan treasure hit the tarmac at Seattle-Tacoma Airport on May 17th. While season and availability depend upon how stable the fishery is during a given year, May 15th to mid-June is when you can usually find this succulent, deeply-flavored species on menus and in the marketplace. If you’re feeling really motivated, take an Alaskan fishing expedition. However you procure it, treat it gently and prepare simply, so you can best enjoy this most fleeting and precious of wild ingredients.

3. Corn
“Knee-high by the Fourth of July.” The first time I heard that old-timey phrase, I was driving with a chef through the verdant farmland of Southern Wisconsin. As with cherries, people get really amped up over the imminent arrival of sweet corn. U-picks and farm stands are a way of life in Cape Cod and other parts of the Northeast (how can you have a clam bake without fresh corn?). And “fresh” is key. Corn starts to lose its delicate, milky sweetness the moment it’s picked; refrigeration converts the natural sugars into starch. Resist purchasing until the day you need it, and don’t shuck it prior (avoid purchasing pre-shucked ears, or those with dry, brown, or slimy tassels). For a real down-home corn hoe-down, check out the Olathe Corn Festival on Colorado’s Western Slope.

4. Blue crabs
A few years ago, I went crabbing for the first time in an estuary on the Florida Panhandle’s “Forgotten Coast.” Those blues tasted all the sweeter because I’d caught them myself (Equipment check list: string, bait, and a net. Go to this site to see what state permits are required, and double-check with local authorities). Alas, BP has utterly screwed the marine and estuary life and livelihood of the fishermen on parts of the Gulf Coast (word is the Apalachicola/Forgotten Coast was spared). An alternative are Chesapeake Bay blue crabs. While commercial harvests are in decline due to habitat loss, it’s still considered a “good alternative,” according to the Monterey Bay Aquarium’s Seafood Watch. Just don’t be greedy.

5. Santa Barbara Spot Prawns
Spot prawns–actually a species of large shrimp– can be found throughout the North Pacific, but this fishery has a rep for being one of the most sustainable, due to it’s strict regulations, catch-method (traps), and the fact that the small fleet are all small, family-run vessels. Because the cold, deep waters of the nearby Channel Islands are so clean and nutrient-rich , SB spot prawns are revered for their sweet, lobster-like flesh. Supplies are limited, however, due to loss of habitat (if you need to purchase a large quantity, opt for British Columbia spot prawns). While technically available yearround if the fishery is stable, spot prawns are an iconic Santa Barbara summertime treat, especially grilled. You can purchase them from the fishermen at the farmer’s market; at the Santa Barbara Fish Market (live and frozen) or straight off the boat at the adjacent Saturday morning Fish Market at the Harbor (7-11am).

6. Wild mushrooms
The Rocky Mountains explode with edible fungi such as morels, chanterelles, and boletes (porcini) come early August, which is monsoon season. If you’re not an experienced forager, be sure to go with someone who is, or see if your local mycological society offers forages. Never eat a mushroom you’ve collected without having it identified by an expert, first. If you live in mushroom country, which also includes the Pacific Northwest, and parts of the South and Midwest, you’ll likely find foraged mushrooms at the farmers market. If you want to really geek-out, don’t miss the Telluride Mushroom Festival, August 18-21st. Seminars, forages, special dinners, and a truly, uh, trippy parade are the highlights.

7. Tomatoes
Sun-ripened. Just picked and still warm–preferably from your own garden or container planter. Or just check local farmers markets, farm stands, specialty food stores, and co-ops for local, sustainably-grown heirlooms or hybrids such as Early Girl. Tomato-lovers understand that there ain’t nothing like the real thing.

8. Watermelon
Few can resist a slice or three of icy-cold watermelon, followed by a long nap on a sweltering summer afternoon. Cordele, Georgia, declares itself the Watermelon Capital of the World (Watermelon Days Festival ion June 3rd!), but Arizona, Florida, and California’s Imperial and Riverside Counties are the other major growing regions. My personal favorites come from Northern California’s pastoral Capay Valley, located between Davis and Sacramento. The Valley’s dry, intense heat produces melons with a syrupy sweetness and perfume balanced by fine-textured flesh. Bonus: most of the farms in the area are small, organic or sustainable family operations; look for Capay or North Valley/Sacramento Delta melons at Bay Area farmers markets.

9. Honey
Most folks don’t realize honey is a seasonal food. But during the chilly, wet winter months, bees hunker down in the hive, feeding on honey. Come mid-to-late spring, they again venture out in search of pollen. Seasonal harvests depend upon location, climate, and food source (pollens) but on average, a beekeeper can expect two to four hauls between late spring and late summer/early fall.

If you’ve never tried local, raw (unheated; pasteurizing or heating destroys flavor compounds as well as health benefits), unfiltered honey, you’re in a for a big treat. Honey has proven anti-microbial properties, and studies show consuming local honey helps prevent seasonal allergies (by ingesting it, you’ll build up a tolerance to the allergens). The flavor complexities and textures in local honey are specific to microclimate, and what the bees are eating. Where I live, in Seattle, blackberry honey is treasured. But you can find great local honey anywhere: whenever I’m in New Mexico, for example, I’ll puchase a jar from a roadside stand.

10. Fresh goat and sheep’s milk cheeses
As with honey, our urban-dwelling culture has mostly lost touch with the concept of seasonality, especially as it pertains to certain crops and food products. Cheese is of an entirely seasonal nature, especially at the “artisan” level. A small-scale cheesemaker creates product as the milk supply waxes and wanes throughout the season(s). The flavor and chemical composition of the milk also changes, depending upon how lush the pasture, if the animal’s feed is supplemented by hay or grain, and what plants are indigenous to the region.

While cows produce milk for about 10 months of the year, sheep and goats lactate only during the spring, summer, and sometimes early fall months. That makes cheeses produced from sheep and goat’s milk a seasonal specialty, especially when they’re fresh varieties such as tangy chevre or fromage blanc, or sweet, milky ricotta. I know summer has arrived when the first deliveries of cloud-like sheep’s curd arrive at the cheese shop I work at.

We live in a time when we can get whatever ingredient or food product we want, when we want it (usually at the expense of massive fossil fuel consumption, environmental degradation, and pesticide use that affects the health of both consumer and farmworker). Some things are just worth waiting for.

What’s your favorite seasonal food of summer? We’d like to hear from you!

[Photo credits: corn, Flickr user agrilifetoday; all remaining photos, Laurel Miller]

Mobile farmers markets: the next “big thing” in food trucks?

by Laurel Miller on

2010 was the Year of the Food Truck, with cities from Seattle and San Francisco to D.C. taking it to the streets, literally. While street food and taco trucks have long been a part of U.S. culture in places like New York, Los Angeles, and Oakland, health regulations have historically made it considerably more difficult in other parts of the country. Eatocracy reports that Atlanta–despite its tight mobile cooking laws–now has a “hybrid” approach that enables food trucks to exist, albeit in a different form. Could 2011 become the Year of the Mobile Farmers Market?

For the uninitiated, street food technically refers to food that is prepared (cooked, if applicable) and sold from a street cart, stall, or permanent stand. Food trucks are essentially mobile street food, and can change location from day-to-day, or remain parked in a stationary spot. These are not your “lunch” trucks of old, selling flabby sandwiches and processed, grab-and-go items. Today’s food truck offers food prepared from seasonal produce and other ingredients likely sourced from local family farms.

Until recently, state and county health departments largely prohibited street eats due to fears regarding potential foodborne illness. It’s harder to regulate things like sanitation and temperature control in a non-stationary kitchen, but far from impossible. Thanks to the open-mindedness of city officials across the country, enterprising chefs and other food industry professionals have been able to give mobile food operations a shot, the most successful of which have gone on to achieve national acclaim. Portland, Oregon, has been so supportive, there are now permanent designated locations for food cart clusters.

But even as we’re becoming more of a food truck nation, it’s still an uphill battle. Eatocracy states that Chicago is just one city making it next to impossible for actual cooking to be done on-site. Instead, food must be pre-packaged, which is a buzz-kill for many budding entrepreneurs. Atlanta requires convoluted logistical wrangling (trucks selling cooked-to-order food must change location every half-hour, nor operate at more than two locations a day) as a deterrent. One local farm’s solution: focus on the raw ingredient, not the end product.

[Photo credit: Flickr user star5112]


Riverview Farms of Ranger, Georgia, has created a mobile farmers market that brings sustainably-grown produce to various locations in Atlanta. As creator Elmer Veith puts it, “We’re going to bring the farm field to the neighborhood, so you don’t have to come to us.”

Veith retrofitted a Mac Tools truck to create Riverview’s Farm Mobile. Customers enter the truck from the rear, and pay before exiting at the front. The sides are outfitted with shelves for produce, as well as the farm’s cornmeal and grits. There’s a freezer for Riverview’s grassfed beef and heritage Berkshire pork. Other offerings may include bread, pasture-raised chickens, free-range eggs, and cheese from other local food artisans and farms.

Customers get updates on Farm Mobile’s location and that day’s product via email, Facebook and Twitter. The social media aspect is a key part of the success of today’s food trucks. Yet Farm Mobile is subject to less regulations, because they’re not selling prepared food. They are, however, licensed by state authorities, and require permission from property owners to park on their land. If outfits like Farm Mobile (or Richmond, Virginia’s Farm Bus) catch on, can we expect to see more markets on wheels servicing urban areas? Greg Smith, President of the Atlanta Street Food Coalition, hopes so.

“Street food adds life and vibrancy to the city,” he says, predicting that in the future, “There will be multiple ‘food truck lots’ around the city and the trucks might move on a daily basis from lot to lot.” The Coalition, which seeks to help entrepreneurs break into the industry, is yet another sign that mobile eating is here to stay. TruxMap is an iPhone app that lets users hunt down their favorite food trucks, while dedicated sites such as Food Carts Portland are attracting legions of fans. The best way to show support, however, is to start eating on the street. Check out Eater.com, to see if there’s a food or farm truck (coming) near you.

To sign up for Farm Mobile updates, click here.

Five ways to get more European stamps in your passport

by Alex Robertson Textor on


Lake Ohrid, Macedonia.

Yesterday, I wrote about the fact that European passport stamps have become harder and harder to get. The expansion of the Schengen zone has reduced the number of times tourists are compelled to show their passports to immigration officials. For most Americans on multi-country European itineraries, a passport will be stamped just twice: upon arrival and upon departure.

Where’s the fun in that?

There’s nothing wrong with enjoying your passport’s stamps. They’re souvenirs. So ignore the haters and treasure them. You won’t be the first to sit at your desk alone, lovingly fingering your stamps while daydreaming of your next adventure. You won’t be the last, either.

And if you are a passport stamp lover with a penchant for European travel, don’t despair. There are plenty of places in Europe where visitors have to submit their travel documents to officials to receive stamps. Some countries, in fact, even require Americans to purchase full-page visas in advance.

The Western Balkans remain almost entirely outside of Schengen. Russia, Belarus, Armenia, and Azerbaijan all require visas for Americans, while Ukraine, Moldova, and Georgia do not. Immigration officers at the borders of all of these countries, however, will stamp your passport when you enter and when you leave. Turkey provides visas on arrival. These cost €15. Among EU countries, the UK, Ireland, and Cyprus remain outside of Schengen for the time being, while Romania and Bulgaria will soon join it.

Pristina, Kosovo.

Ok then. How to maximize the number of stamps in your passport during a European jaunt? Here are five ideas.

1. Fly into the UK or Ireland and then travel from either of these countries to a Schengen zone country. You’ll obtain an arrival stamp in the UK or Ireland and then be processed when entering and leaving the Schengen zone.

2. Plan an itinerary through the former Yugoslavia plus Albania by car, bus, or train. Slovenia is part of the Schengen zone but the rest of the former country is not. Traveling across the borders of Croatia, Serbia, Bosnia-Herzegovina, Montenegro, Kosovo, Macedonia, and Albania will yield all sorts of passport stamp action.

3. Visit the following eastern European countries: Turkey, Moldova, Ukraine, Belarus, Russia, Georgia, Armenia, and/or Azerbaijan. Unavoidable passport stamp madness will transpire.

4. Visit San Marino and pay the tourist office for a passport stamp. The miniscule republic charges €5 to stamp passports. The bus fare from Rimini on Italy’s Adriatic coast is worth it for the bragging rights alone.

5. Visit the EU’s three Schengen stragglers, Cyprus, Romania, and Bulgaria. In the case of the latter two, visit soon.

Delta SkyMiles Medallion parking lot coming to Braves’ Turner Field

by Dana Murph on
Delta’s been Atlanta’s hometown airline for decades, and it looks like the bond between the two is getting a little stronger with the start of the 2011 Major League Baseball season. Delta Air Lines and the Atlanta Braves have announced a partnership that will lead to the opening of a new lot at Turner Field. Or, at least a re-branded portion of a lot. The current Green Park Lot — which is located directly across from the main entrance to Turner Field at the corner of Hank Aaron Drive and Ralph D. Abernathy Drive — will have 500 spots converted into dedicated spots for SkyMiles Medallion members. The upside here is the location; this is one of the closest places to park for the game, and should prove a perfect spot for tailgating activities. The downside is that you’ll still be required to pay the normal rate ($12 as of today) for parking.

In our opinion, Delta could’ve cut those who are Gold, Platinum or Diamond a break — possibly a free or discounted spot in return for their loyalty. As it stands, any Medallion member can show up and occupy the spot so long as they bring along their Medallion card, but there doesn’t look to be any price breaks in the cards. Still, it’s a nice (if minor) perk for being loyal to Delta, particularly for Atlanta-based Braves fans, and hopefully those with higher statuses will see a discount in their future. Hint, hint, Delta.

If you’re looking to take advantage, the SkyMiles Medallion Lot will available starting with the Braves scheduled exhibition games at Turner Field on March 29th and 30th. Their home opener against the Philadelphia Phillies is set for 7:35 p.m. ET, Friday, April 8, 2011.

Delta airlines puts elderly woman on wrong flight due to boarding pass mix-up

by Laurel Miller on

In a Top 10 of phone calls you probably don’t want to receive from an airport official: “Your grandmother was found in baggage claim.”

Eighty-year-old Nefissa Yesuf’s Sunday Atlanta to Dulles flight didn’t go quite as planned. CNN reports that airline and airport staff failed to notice that a Delta employee had allegedly given her someone else’s boarding pass by mistake. Yesuf, who is from Ethiopia and doesn’t speak English, instead ending up landing in Charlotte, North Carolina.

Yusef’s granddaughter, Melika Adem, says she received a call from the airport telling her Yusef had been found in baggage claim, crying. According to Adem, Delta gave her grandmother someone else’s ticket, and an airline employee then wheeled her through security, where no one caught the snafu. Adem also states that the name on Yusef’s boarding pass wasn’t even “close” to her grandmother’s. Fortunately, the two women were reunited Sunday evening.

The incident is under investigation by both Delta and the TSA. TSA officers are required to match boarding passes with a passenger’s driver’s license, passport, or other photo identification. Says TSA representative Greg Soule,”Every day TSA screens nearly two million passengers and utilizes many layers of security to keep our nation’s transportation systems secure,” he said. “Every passenger passes through multiple layers of security to include thorough screening at the checkpoint.”

[Photo credit: Flickr user kappuru]