An almost imperceptible shift in weather, light and appetite begins in early August. As the farm stands overflow with tomatoes, corn and beans and the berries of early summer give way to peaches and plums, I start to think of braising and baking. These more substantial foods call for a warm palette of tableware, so I reached for cheerful paisley linens from Pottery Barn, Juliska Berry & Thread pasta bowls in Ice Blue with dinner plates & serving bowls in Whitewash. Antique Venetian turquoise glass wine & water glasses completed the theme.
Once again, Williams Sonoma’s website provided inspiration and recipes. They have introduced a line of heritage beans & legumes, and we were eager to try Summer Braised Chicken With Vegetables and Good Mother Stallard Beans. This impressive one-dish meal was delicious with a combination of tender chicken, fresh corn, and sugar snap peas. The Good Mother Stallard beans were very smooth and creamy, with a slightly nutty flavour.
Late cherries and blueberries called to me at the farm stand, so I made Mini Cherry pies for dessert, served with vanilla bean ice cream. My pies never turn out quite as attractively as the ones in the cookbook pictures, but they seem to disappear quickly. The small pie plates are adorable, and one pie is shared nicely between two people with smaller appetites or one each for your heartier eaters. Bon Appetit!