We use many varieties of summer eggplant—blistered and pureed into a smoky dip, or roasted and layered with spicy tomato sauce, basil pesto, and mozzarella for a hearty sandwich. Eggplant becomes bitter with age which means now is the time to buy it at its very best, fresh from your local farms.
We prep bushel after bushel of Rhoads Farm corn in the summer. Lightly blanched to keep the crisp and juicy texture, we serve it in our quinoa salad alongside bright cherry tomatoes as well as in our farm egg dishes and mixed green salads.
We can’t get enough of the organic, juicy heirlooms, sungolds, and cherry tomatoes that we get from Sunbeam Family Farm. Paired with ricotta and basil on crostini or tossed with olive oil, red wine vinegar, sea salt, and a mix of summer herbs, they can’t be missed. (Be sure to store tomatoes at room temperature and buy local for the freshest and tastiest varieties.)
Summer squash begins to appear just as summer begins, and it can be used in so many ways, we love to play with all the variations. We dice and quickly roast it for a quinoa salad, we shred it into long strands and dress it like a pasta dish topped with fresh parmesan, we sauté it with eggplant, peppers, and onions, in a ratatouille style frittata. We also use the blossoms, on crostini, in salads, or stuffed with ricotta and herbs then quickly fried till crispy.
Earthy, yet sweet beets rarely leave our menu. We tuck them into our most popular sandwich with avocado, pickled onions, goat cheese and greens, and toss them with chimichurri, orange vinaigrette, or mint pesto to make one of our vegetable salads. (Beets absorb a high concentration of nutrients from the soil—that’s why we only serve organic beets.)
Fresh green beans can be transformed with a simple blanching and dressing. We toss crisp-tender beans in a soy dressing with summer’s new batch of garlic and minced ginger. Pickle green beans to use up large quantities and enjoy them all through the winter. (They are beautiful and delicious with carrots and herbs.)
Peppers on our menu and in our grocery—some sweet and some spicy—come from Sunbeam Family Farm, Rainfresh Harvests, and Yoder Family Farm. We roast and marinate them in garlic, olive oil, and vinegar or pan-roast them with onions, Ohio sweet corn, and black beans to make succotash.
Summer is garlic’s moment. It has been underground since the fall, developing through the spring. It is at its sweetest, just pulled from the ground and cured. This is the season we capture that pure, summer-garlic taste—no bitterness in sight. (If your garlic has started sprouting a green center, it has probably been around for a while and lost some of its health benefits, but have no fear; you can still put it to use by removing the bitter center before you mince, chop, blend, or slice it.)
Ranging in size, shape, and color, Ohio grows some special radish varieties, and we feature any and all like Easter egg and French radishes as soon as they become available. Radishes make bright appearances topping our ramp pesto crostini, in our mixed green salad, shaved in our French Lentil salad and anywhere else their spicy crunch fits into the mix.
Ohio peach season never comes early enough or lasts long enough for us. We toss the juicy stone fruits in our green salad with walnuts, avocado, feta and citrus vinaigrette, and fan them out on a creamy bed of goat cheese with a drizzle of honey and a sprinkle of thyme.
So many beautiful varieties of local lettuces come through our kitchen—different in shape, texture, and color. We use a mix of these lettuces in our green salad (that you can order as an entree or as a scoop).
Our mixed watermelon and cantaloupe salad is simple yet utterly delicious when the melon is vibrant and sweet. Cubed and tossed with lemon dressing, arugula, thinly shaved red onion, and local feta cheese—it’s one of our absolute favorite things.
Basil and Mint
We use basil and mint, grown by Rainfresh Harvests, all season long—chopped fresh in our salads, ground into pestos and blended into vinaigrette.
Strawberries, blueberries, blackberries and black raspberries all make their way into our kitchen and grocery as the days grow warmer. We use summer’s fruit to make quick jams or serve them up whole on crostini with a drizzle of honey and a sprinkle of herbs. We also feature local berries on a yogurt parfait with our house-made granola and in sweet fruit crumbles. Be sure to snatch a basket of berries whenever you see them at Produce and Provisions for home use.