Table Talk: June 24

Summer food, drink, reads

By Kim O'Donnel

June 21, 2010

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat, most Thursdays.)

Even if the weather isn’t exactly balmy in all parts of the country, it is officially summer — and time to focus on all the good eats, sips, and reads of the season.

Are you a fan of the fruits of summer?

What are you cooking right now, and what challenges are the foods of summer giving you?

Kim can help!

Kim O’Donnel brings her food savvy to a chat focusing on summer at 1 p.m. ET, 10 a.m. PT, Thursday, June 24. Sign up below to receive an email reminder of the chat.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - June 24, 2010

(06/24/2010)

  

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9:50	Kim ODonnel:  It's summertime! Join me for an hour of chitter chatter about seasonal eats, drinks & reads, coming up at the top of the hour. Thursday June 24, 2010 9:50 Kim ODonnel

10:03

Kim ODonnel:  Summer! My favorite time of the year. Until yesterday, it was hardly feeling summery here in Seattle -- and much of the PacNW. My husband & I were on the Oregon coast for a few days & on the solstice, it went just a few degrees above 60! I know that everyone on the eastern side of the country, top to bottom, is sweltering. So we'll probably want to talk about ways to cool down, too. Anything goes today -- the things we love to eat & drink at this time of year, and the reads you're hungry to dig into. What's on your mind? Thursday June 24, 2010 10:03 Kim ODonnel

10:03

[Comment From Lizka Lizka : ]  Present ;) Thursday June 24, 2010 10:03 Lizka

10:03

Kim ODonnel:  Hi there Lizka. Tell us how hot it really is over in the DC area. Thursday June 24, 2010 10:03 Kim ODonnel

10:05

[Comment From Linear Girl Linear Girl : ]  Down here in San Luis Obispo we've got our foggy June Gloom. We'll get to the low 70s today then by evening we'll be shivering. I think that just makes the BBQ more pleasant. Thursday June 24, 2010 10:05 Linear Girl

10:05

Kim ODonnel:  That's the same June Gloom they've got going on in Santa Monica, no? Thursday June 24, 2010 10:05 Kim ODonnel

10:06

Kim ODonnel:  Strawberries are finally making an appearance here. Garlic scapes -- yay! Sugar snap peas. Thursday June 24, 2010 10:06 Kim ODonnel

10:06

[Comment From Lizka Lizka : ]  It's like death - insane humiity and 97 today. How are things for you in SEA? Thursday June 24, 2010 10:06 Lizka

10:07

Kim ODonnel:  The sun has FINALLY emerged here. Tough spring, very delayed summer temps, but looks like we're on the mend. But I think I'll take a cooler spring than that dang humidity. Thursday June 24, 2010 10:07 Kim ODonnel

10:07

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm here! Thursday June 24, 2010 10:07 Jeanne in Seattle

10:07

Kim C.:  Kim, last night at the farmers' market, I had a watermelon beverage, but it was toward the end of the day and I think the juice was watered down by the ice that had been added. Still, it was refreshing. I want to make my own melon drink, and I wonder, is there more to it than blending a few hunks of melon in the Waring? Thursday June 24, 2010 10:07 Kim C.

10:08

Kim ODonnel:  KimC, I always like to hold off on the ice quotient until after I've pureed my fruit for that very reason. The one thing you can do is start with very cold melon -- cube it up, chill it (or even freeze it for a few minutes), then go to town in the blender... Thursday June 24, 2010 10:08 Kim ODonnel

10:08

[Comment From Linear Girl Linear Girl : ]  Probably - Summer along the coast of California means fog, fog, fog. When I lived in Santa Barbara during college we regulary saw no sun for weeks at a time. Once again, the truth defies the glamourous myth. Thursday June 24, 2010 10:08 Linear Girl

10:09

Kim ODonnel:  To me, fog = soup or chili weather. What you got cookin' up? Thursday June 24, 2010 10:09 Kim ODonnel

10:09

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  We call our June Gloom Juneuary. Thursday June 24, 2010 10:09 Jeanne in Seattle

10:09

Kim ODonnel:  But Jeanne, I bet you did a happy dance yesterday w/ the glorious sunny weather.... Thursday June 24, 2010 10:09 Kim ODonnel

10:09

[Comment From Erin Erin : ]  Here! Hazy, hot (87) and humid as all get-out here. T-storms all over. And... Lizka, how are you? Ice cold lemonade at the ready?! Thursday June 24, 2010 10:09 Erin

10:10

Kim ODonnel:  It's an El Nino year so the weather is always wacky, but these high 90s temps in June are very early for much of the country. Lemonade -- and blueberry lemonade at that. Time to pull out that recipe... Thursday June 24, 2010 10:10 Kim ODonnel

10:10

Kim C.:  Thanks. While you were typing, I actually found a recipe on, where else?, Culinate, for Agua Fresca. I'm going to try it. Thursday June 24, 2010 10:10 Kim C.

10:10

[Comment From Lizka Lizka : ]  Oooo - watermelon drink - that sounds wonderful; any guidance on other ingrediants? Thursday June 24, 2010 10:10 Lizka

10:11

Kim ODonnel:  Ice-cold watermelon pureed with lime sounds like it'd go down the hatch pretty smooth. Thursday June 24, 2010 10:11 Kim ODonnel

10:11

[Comment From Lizka Lizka : ]  I agree with you. Plus, usually we have such a short spring (my favorite season); this year wasn't so bad though. Thursday June 24, 2010 10:11 Lizka

10:11

[Comment From Linear Girl Linear Girl : ]  We've been all about grilling lately. I'm a big fan of grilled salads and I usually grill veg, bread and/or meat to throw into a regular salad, but I had a different kind at a friend's house this week - he put a vinaigrette all over an entire head of Romaine lettuce and put it on the grill. Came out with a mix of wilted outside and crunchy but warm inside. It was an interesting change of pace. Thursday June 24, 2010 10:11 Linear Girl

10:13

Kim ODonnel:  Grilled romaine can be fab. Next time, cut in quarters (or eighths) with end intact (helps keep it together). Brush interior with olive oil, sprinkle with salt. Place cut side down on grill. Only needs a few minutes. Wonderful with a lemon or your favorite vinaigrette. Also great to grill radicchio... Thursday June 24, 2010 10:13 Kim ODonnel

10:13

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  We blend up frozen fruits--they make their own icey quotient! Thursday June 24, 2010 10:13 Jeanne in Seattle

10:13

[Comment From Lizka Lizka : ]  Doing well Erin, hi to you too! - No lemonade right now (at work w/ A/C), but the husband and I have been experimenting with the sun tea jugs - using fresh mint leaves from our plant. Thursday June 24, 2010 10:13 Lizka

10:14

[Comment From Erin Erin : ]  Sour cherries are in (cobbler!), and blueberries are just making their appearance here. I've got a mess of garlic scapes that I'm going to whirl into pesto (after the chat, natch) and will put on ice for later in the summer/fall. And, lemonade. Making that for tomorrow's hot weather with friends. Thursday June 24, 2010 10:14 Erin

10:14

[Comment From Lizka Lizka : ]  Thanks for the Culinate recipie! Thursday June 24, 2010 10:14 Lizka

10:14

[Comment From Linear Girl Linear Girl : ]  Ice cold watermelon, lime and Vodka!! You could freeze your lime juice, too. Thursday June 24, 2010 10:14 Linear Girl

10:14

[Comment From Debra Debra : ]  I talked to an organic tree fruit farmer 80 miles north of Spokane and spring was so lousy for them the blossoms didn't get pollinated and they lost their entire apricot crop. On a brighter note, with all this cool weather, our lettuce thrived and I think I'll have to learn to make lettuce soup because we we planted enough for our entire block! Thursday June 24, 2010 10:14 Debra

10:16

Kim ODonnel:  Debra, glad to have you online w/ us today. I know, the cool, wet weather has been a boon for leafy greens this year. My herbs are going crazy. I've got beautiful parsley and mint already that I snipped last night and made into an herb pesto to go w/ grilled steak & rice. Thursday June 24, 2010 10:16 Kim ODonnel

10:16

[Comment From Linear Girl Linear Girl : ]  What's your favorite tapas item? We're having a few tapas parties this summer and I'm looking for new ideas. Thursday June 24, 2010 10:16 Linear Girl

10:17

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, for us, summertime means homemade popsicles! I make them all year out of juice and fruit. Daughter and friends can't get enough. Thursday June 24, 2010 10:17 Jeanne in Seattle

10:17

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Lettuce soup, Debra? Tell us more! Thursday June 24, 2010 10:17 Jeanne in Seattle

10:17

[Comment From Erin Erin : ]  Tomato blight has made an appearance already this summer in our part of the NE; local farmers are investing in/experimenting with hoop houses to try to keep the airborne microbes from infecting the tomato crop. I am hankering for gazpacho, already. Thursday June 24, 2010 10:17 Erin

10:18

Kim ODonnel:  Erin, I heard that a basil blight is threatening the mid-Atlantic as well. Heard anything about this? Thursday June 24, 2010 10:18 Kim ODonnel

10:18

[Comment From Linear Girl Linear Girl : ]  I love lettuce soup! I generally make it with leeks and garlic and either a blend of milk and broth, or when I lived on a goat farm for 3 weeks just plain goat milk, warmed, for the soup. I often throw in whatever herbs I have going - chives, basil, parsley, mint, cilantro. Thursday June 24, 2010 10:18 Linear Girl

10:18

[Comment From Debra Debra : ]  Made parsley limeade this morning. I saw a demo last year with limes and parsley for a drink and just made it from memory with limes, parsley, honey, water and ice cubes. I put the honey in lukewarm water before blending. Thursday June 24, 2010 10:18 Debra

10:19

Kim ODonnel:  Oh Debra, that sounds divine & a wonderful way to wake up. Making a note to follow in your footsteps. Thursday June 24, 2010 10:19 Kim ODonnel

10:20

Kim ODonnel:  Re: tapas: My faves tend to be meatless: Roasted peppers stuffed with goat cheese, cold bean salads or beans pureed with onions, herbs and smoked paprika into a spread for toast, zucchini, sauteed with mint and walnuts... Thursday June 24, 2010 10:20 Kim ODonnel

10:20

[Comment From Erin Erin : ]  Haven't heard about the basil blight - that would be incredibly tragic!! - but I'll check to see if Cornell has any info. Sugar snap peas are also finally making an appearance here. I can't bring myself to cook them, but rather snarf them up raw as soon as I can. Thursday June 24, 2010 10:20 Erin

10:21

[Comment From Debra Debra : ]  Lettuce Soup is from Barbara Kafka's book Vegetable Love, a great reference for any vegetable lover and cook. Thursday June 24, 2010 10:21 Debra

10:21

[Comment From Linear Girl Linear Girl : ]  Debra - approximately what amounts of lime and parsley? This sounds great. I also like basil/nectarine drinks, but I just muddle the basil a bit in the glass and add nectarine juice. Thursday June 24, 2010 10:21 Linear Girl

10:21

[Comment From Linear Girl Linear Girl : ]  Erin - I'm looking for gazpacho, too. We've got many green tomatoes taunting us on the vine at home, but we've only picked three so far. I think in about two weeks the glory of summer will truly hit. Thursday June 24, 2010 10:21 Linear Girl

10:22

[Comment From Debra Debra : ]  Parsley is also supposed to be one of this highest sources of vegetable iron, the lime really pairs well with parsley. Thursday June 24, 2010 10:22 Debra

10:23

Kim ODonnel:  Parsley is one of my favorite herbs hands down, and this is the first year I'm growing it. Such a treat to snip from the container. We lapped it up last night. Thursday June 24, 2010 10:23 Kim ODonnel

10:23

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  One thing I make a lot during the summer is rice salad. I make up a batch of jasmine rice (we usually eat brown, but white is best for the salad), then add veggies and a protein (we like fish). Serve cold, on a bed of lettuce with a mustard-vinaigrette. Delish! Thursday June 24, 2010 10:23 Jeanne in Seattle

10:24

Kim ODonnel:  Cold grain salads make life wonderful in the summer. I also love to make cold lentil salads or black & white bean salads that will keep in the fridge for several days. Thursday June 24, 2010 10:24 Kim ODonnel

10:24

[Comment From Lizka Lizka : ]  I heard about the basil blight, but haven't had any real problems with my plant. From what I heard, keep your plants in the sun with good ventilation and you should be good. Thursday June 24, 2010 10:24 Lizka

10:24

Kim ODonnel:  Good ventilation = good drainage, right Lizka? Thursday June 24, 2010 10:24 Kim ODonnel

10:25

[Comment From Debra Debra : ]  So sorry to leave early, but I have an appointment I couldn't miss. . . I used about two cups of parsley, three limes and enough honey to sweeten the drink. I added enough water to make a drink for two, but they were big 8 ounce drinks. Thursday June 24, 2010 10:25 Debra

10:25

Kim ODonnel:  Come back next week, Debra! Thursday June 24, 2010 10:25 Kim ODonnel

10:25

[Comment From JonClark JonClark : ]  I can't wait for gazpacho, but I have to wait for tomatoes. Though banana peppers are doing very well right now as are cherries. Thursday June 24, 2010 10:25 JonClark

10:26

Kim ODonnel:  Hey JonClark -- who writes us from Hungary. Tomatoes are a way's off here in Seattle, too. My sun gold plant is at least 45 days away from harvest, maybe longer... Thursday June 24, 2010 10:26 Kim ODonnel

10:26

[Comment From Lizka Lizka : ]  Parsley limeaid sounds wonderful. Also, I can't get past raw snap peas either - my husband, me and our dog are BIG fans. Thursday June 24, 2010 10:26 Lizka

10:27

Kim ODonnel:  Raw sugar snaps are such such a treat. That's the way I feel about just-picked snap beans. Eat'em right out of the ground. Thursday June 24, 2010 10:27 Kim ODonnel

10:27

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Speaking of herby-drinks, I love the cocktails in the Herbal Kitchen by our own local chef, Jerry Traunfeld. The Sage Rush is delish. (grapefruit juice, lemon, gin, and sage leaves) Thursday June 24, 2010 10:27 Jeanne in Seattle

10:27

[Comment From Lizka Lizka : ]  Parsley likes cool weather, right? Which is why my plant is pretty much done. I have to remember to get it earlier next year... Thursday June 24, 2010 10:27 Lizka

10:28

Kim ODonnel:  I guess so, Lizka. Because it has not exactly been balmy here & the parsley is going great guns... Thursday June 24, 2010 10:28 Kim ODonnel

10:28

[Comment From JonClark JonClark : ]  Jeanne rice salad sounds really nice! Have you ever tried bulgur? Thursday June 24, 2010 10:28 JonClark

10:28

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim, I agree--parsley is one of my favorite herbs, too! It is one of the unsung heroes of the herb garden, as far as I'm concerned. I have a plant in my herb bed and use it constantly. Thursday June 24, 2010 10:28 Jeanne in Seattle

10:28

[Comment From Erin Erin : ]  Salads - the mustard and hot/spicy greens are awesome this summer. There is a local shrub (vinegar) producer that has a raspberry version that kills. Thursday June 24, 2010 10:28 Erin

10:29

[Comment From Linear Girl Linear Girl : ]  Erin - Our peas are done for the spring, but you can enjoy them raw in cooked grain salads. I like them with feta, herbs and a lemon dressing. Thursday June 24, 2010 10:29 Linear Girl

10:29

[Comment From Lizka Lizka : ]  Good ventilation = good placement for winds coming through to blow out the spores off the plant - avoid where air stagnates. Thursday June 24, 2010 10:29 Lizka

10:30

Kim ODonnel:  Interesting, good to know, Lizka. Thanks! Thursday June 24, 2010 10:30 Kim ODonnel

10:30

[Comment From Erin Erin : ]  Basil blight hit the northeast in 2008, with 2009 being a very bad year. Plants look yellowed and wilted - like nutrient deficiency - and the spore producing spots on underneath the leaf. No current 2010 info available. Check with your local cooperative extension offices (usually tied to large university). Thursday June 24, 2010 10:30 Erin

10:30

Kim ODonnel:  Oh thanks for this little report, Erin! Thursday June 24, 2010 10:30 Kim ODonnel

10:30

[Comment From JonClark JonClark : ]  Kim, believe it or not the weather in the NW is the same as it is here in Hungary. I'm lucky that I'm not in one of the flood zones... Thursday June 24, 2010 10:30 JonClark

10:31

Kim ODonnel:  Did not know that, JonClark. We are finally getting some temps in the low 70s. But on Monday in Oregon, I was wearing wool! Thursday June 24, 2010 10:31 Kim ODonnel

10:31

[Comment From Lizka Lizka : ]  Has anyone else had Isreali Couscous? my Giant started carrying it and I LOVE it. Thursday June 24, 2010 10:31 Lizka

10:32

Kim ODonnel:  Israeli couscous has a really neat texture & is a lot of fun to play with, experiment flavors & ingredient combos. Great cold salad fixture. Thursday June 24, 2010 10:32 Kim ODonnel

10:32

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Basil likes a breeze through it. It likes to be watered well, but doesn't like wet feet. It needs lots of sun and heat. Thursday June 24, 2010 10:32 Jeanne in Seattle

10:32

Kim ODonnel:  That's a little bit of poetry, Jeanne. Basil likes a breeze through it... Thursday June 24, 2010 10:32 Kim ODonnel

10:32

[Comment From Linear Girl Linear Girl : ]  Are cherries crazy expensive where you all are? They're about $5 a pint here this year. Thursday June 24, 2010 10:32 Linear Girl

10:33

Kim ODonnel:  1 pint =2 cups = about 1 pound. Yes, that's about what we're paying here in Seattle. Thursday June 24, 2010 10:33 Kim ODonnel

10:33

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  JonClark: I haven't--but I am also gluten intolerant, so I can't eat it. I bet it would be a great substitute. Thursday June 24, 2010 10:33 Jeanne in Seattle

10:33

Kim ODonnel:  Quinoa makes for a great ad hoc cold salad... Thursday June 24, 2010 10:33 Kim ODonnel

10:34

[Comment From JonClark JonClark : ]  I can't wait for my cilantro to be done! It's one of those herbs I can't get here unless I grow it myself. The proper taste of so many asian and mexican dishes can't be achieved without it. Thursday June 24, 2010 10:34 JonClark

10:34

Kim ODonnel:  Jon, do you mean you have a surplus? Or you're waiting breathlessly for it to harvest? Thursday June 24, 2010 10:34 Kim ODonnel

10:34

[Comment From Lizka Lizka : ]  Tomatoes JUST starting to be ready here - I am SO excited. Thursday June 24, 2010 10:34 Lizka

10:35

Kim ODonnel:  I'm champing at the bit for a vine-grown tomato. I live vicariously... Thursday June 24, 2010 10:35 Kim ODonnel

10:35

[Comment From Erin Erin : ]  Our sour cherries are $5/quart. Small. Lots of work to pit those babies. Thursday June 24, 2010 10:35 Erin

10:35

Kim ODonnel:  But Erin, you can ponder the meaning of life while you pit the cherries! Thursday June 24, 2010 10:35 Kim ODonnel

10:35

[Comment From Linear Girl Linear Girl : ]  Jerry Traunfeld is the Herb Farm chef, yes? I've never eaten at the Herb Farm, but, Oh, how I want to! I've a friend who goes about once a year and tells me all about. It sound heavenly. Thursday June 24, 2010 10:35 Linear Girl

10:36

[Comment From Lizka Lizka : ]  Exactly, Kim (re Israeli couscous). Having such a great time trying all sorts of different things with it. Thursday June 24, 2010 10:36 Lizka

10:37

Kim ODonnel:  Lizka, it also likes to be toasted. Adds a nuttiness. You'd cook, then drain really well, then toast in dry skillet. Thursday June 24, 2010 10:37 Kim ODonnel

10:37

[Comment From Linear Girl Linear Girl : ]  JonClark - I hear you. When I traveled in through Northern climates, I found I could barely cook without fresh cilantro and fresh limes. I'm of Scandinavian descent, but I swear there must be some Asian blood in me of which I'm unaware. Thursday June 24, 2010 10:37 Linear Girl

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yes, an Ode to Basil. "How do I love thee?/Let me count the ways... Thursday June 24, 2010 10:37 Jeanne in Seattle

10:37

[Comment From Erin Erin : ]  Cous cous salad is a great way to use up an abundance of herbs. Thursday June 24, 2010 10:37 Erin

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Jerry used to be at the Herb Farm. He is now the chef at his own restaurant, Poppy. Very nice man! Thursday June 24, 2010 10:37 Jeanne in Seattle

10:37

[Comment From Erin Erin : ]  So cherries, raspberries, blueberries... what to do, what to do? SORBET. Awww yeah. Thursday June 24, 2010 10:37 Erin

10:39

Kim ODonnel:  Sorbet. Buckle or cobbler. If you wanna go savory -- blueberries with corn in a salad. Raspberries with arugula or romaine. Cherries with rosemary, walnuts, orange zest. Thursday June 24, 2010 10:39 Kim ODonnel

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Don't forget canning with all of those berries. Yummm Thursday June 24, 2010 10:39 Jeanne in Seattle

10:40

Kim ODonnel:  Indeed! Canning Across America is hosting its 2010 Can-a-rama the weekend of July 24-25. Get out those canning kettles & put'em up! P.S. Working on a guest to talk canning next month... Thursday June 24, 2010 10:40 Kim ODonnel

10:40

[Comment From JonClark JonClark : ]  Good question, I'm waiting for the harvest! I want to make some black bean burgers! Thursday June 24, 2010 10:40 JonClark

10:41

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  One of the best things we make when tomatoes finally come into season is a raw tomato sauce for pasta. Blend up fresh tomatoes, onions, garlic, and basil, add some olive oil and a bit of salt--serve over hot pasta. Delish! Thursday June 24, 2010 10:41 Jeanne in Seattle

10:42

Kim ODonnel:  The simple things. Usually the best. Thursday June 24, 2010 10:42 Kim ODonnel

10:42

[Comment From JonClark JonClark : ]  Kim, those are some beautiful savory combinations! Thursday June 24, 2010 10:42 JonClark

10:43

Kim ODonnel:  I'm such a fan of savoring up fruit. When peaches come, I love to grill them & serve with basil -- and even a little fresh chile! Thursday June 24, 2010 10:43 Kim ODonnel

10:43

[Comment From JonClark JonClark : ]  mmm, and until berries really show up I'll have to settle for lemon ice, simple desert that cools and cleans the palate. I'm waiting for the raspberries so I can make some jam. Thursday June 24, 2010 10:43 JonClark

10:44

[Comment From Linear Girl Linear Girl : ]  I made raspberry and blueberry tartlets for Father's Day. I just made free-form small crusts, topped with berries and sugar, and baked. Simple and yum. Thursday June 24, 2010 10:44 Linear Girl

10:44

[Comment From Linear Girl Linear Girl : ]  Cherries with rosemary? Okay, you've convinced me to fork out for some this weekend. Sounds wonderful. Thursday June 24, 2010 10:44 Linear Girl

10:45

Kim ODonnel:  Chop it fine, Linear. Mix it well. Even a smidge of salt & a smidge of sugar. The cherry juice will do the rest. You won't be able to stop eating. Thursday June 24, 2010 10:45 Kim ODonnel

10:45

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Linear Girl--sounds terrific! Thursday June 24, 2010 10:45 Jeanne in Seattle

10:45

[Comment From Linear Girl Linear Girl : ]  Kim - if you get a chance, try peach sorbet with a little fresh ginger and black pepper - it just pops in your mouth. Thursday June 24, 2010 10:45 Linear Girl

10:45

Kim ODonnel:  Oh, that's right up my alley, Linear. Making a note. Thursday June 24, 2010 10:45 Kim ODonnel

10:46

[Comment From Erin Erin : ]  Excellent savory salad ideas, Kim! Will be perfect with CSA goodies! Thursday June 24, 2010 10:46 Erin

10:46

[Comment From Erin Erin : ]  Speaking of beans - dried beans - generally when are they harvested? I'd love to get some fresh dried beans, but don't know what is the best time to order (for best selection). I'm thinking of Rancho Gordos...? Thursday June 24, 2010 10:46 Erin

10:46

Kim ODonnel:  Send me your address in e-mail. I will send you some black beans and garbanzos from a local farm in Washington state, which sells a variety of beans at several farm markets. Thursday June 24, 2010 10:46 Kim ODonnel

10:47

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Erin: You know, I actually asked Rancho Gordo directly about stuff like that. They are happy to make suggestions. I think beans come in a bit later in the summer. Thursday June 24, 2010 10:47 Jeanne in Seattle

10:47

[Comment From Linear Girl Linear Girl : ]  Also, how do you pit cherries? I've only ever eaten them whole. I have to run, but thanks for the ideas. Thursday June 24, 2010 10:47 Linear Girl

10:47

Kim ODonnel:  I use a paring knife to pit, but you can buy a little gadget to do it, too. I'm all for doing it with my 2 hands and getting dirty for an hour. Thursday June 24, 2010 10:47 Kim ODonnel

10:48

Kim ODonnel:  Next week: We'll gear up for long holiday 4th of July weekend -- outdoors-ing it, grilling, 'cue, whatever you like. Red, white and blue theme? Thursday June 24, 2010 10:48 Kim ODonnel

10:48

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have a cherry pitter. Cheap gadget, works like a dream. The cherries don't get destroyed in the process. Thursday June 24, 2010 10:48 Jeanne in Seattle

10:48

Kim ODonnel:  There's a vote for a cherry pitter... Thursday June 24, 2010 10:48 Kim ODonnel

10:49

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Can we talk grilling? I've been experimenting with grilling pizza--wow, yum! I make gluten-free pizza crust, so I was not sure how it would work, but it works like a charm. So very good! Then you put fresh cheese and veggies on top--perfect summer meal. Thursday June 24, 2010 10:49 Jeanne in Seattle

10:49

Kim ODonnel:  So you're grilling on one side, then removing, adding topping? That's usually how I do my grilled 'za Thursday June 24, 2010 10:49 Kim ODonnel

10:50

[Comment From Erin Erin : ]  Thank you Kim, will do! And thanks, Jeanne - good to know! Thursday June 24, 2010 10:50 Erin

10:51

Kim ODonnel:  Before we sign off, what are you reading this summer? Any new cookbooks you're diving into -- or food memoirs you're hankering? Thursday June 24, 2010 10:51 Kim ODonnel

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I grill one side, then flip and grill the other. Then I top and close cover for a couple of minutes to let the cheese melt. It's done in a few minutes. I start on high heat for first couple a grill minutes on each side, then move to low heat. Thursday June 24, 2010 10:51 Jeanne in Seattle

10:51

Kim ODonnel:  That's right -- forgot the flippy part. Thank you, madame. Thursday June 24, 2010 10:51 Kim ODonnel

10:51

[Comment From Lizka Lizka : ]  On my way out, thanks to everyone for a great discussion - got some great ideas today. Best to all! Thursday June 24, 2010 10:51 Lizka

10:52

Kim ODonnel:  Lizka, hope to catch you next week, as we gear up for 4th of July eats/drinks/merriment. Thursday June 24, 2010 10:52 Kim ODonnel

10:52

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Bye, Lizka! Thursday June 24, 2010 10:52 Jeanne in Seattle

10:53

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I just heard Steve Raichlen speak--he's the king of grilling. I got his new book, Planet Barbecue--and gearing up for a grilling summer! Thursday June 24, 2010 10:53 Jeanne in Seattle

10:54

Kim ODonnel:  I need to get a copy of Planet -- heard it's great. I'll put together a list of summer reads for next week's chat. Thursday June 24, 2010 10:54 Kim ODonnel

10:55

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: put Screen Doors and Sweet Tea on your list. I love that book--came out last year and won the James Beard Award for regional cookbook. So charming! Thursday June 24, 2010 10:55 Jeanne in Seattle

10:55

Kim ODonnel:  I don't think I have that one, Jeanne. Thanks for the tip. Thursday June 24, 2010 10:55 Kim ODonnel

10:55

Kim ODonnel:  I think we'll take on some food safety tips in next week's chat, too. Thursday June 24, 2010 10:55 Kim ODonnel

10:56

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Good, idea Kim! Constant topic when picnics are mentioned. Maybe clear up some myths and confusions? Thursday June 24, 2010 10:56 Jeanne in Seattle

10:57

Kim ODonnel:  It's always good to go over a few common sense tips/tricks to keep everyone safe. We tend to forget while we're having a ball out there in the sunshine. Thursday June 24, 2010 10:57 Kim ODonnel

10:58

Kim ODonnel:  by the way, wanted to share with you all -- after last week's chat on school food, I put together a School Food Cheat Sheet for Culinate, published on Monday. Have a look-see: http://www.culinate.com/articles/features/school_food_cheat_sheet Thursday June 24, 2010 10:58 Kim ODonnel

10:58

[Comment From Erin Erin : ]  Picnics, in general, could be an entire chat, with basic food safety thrown in for good measure! Thursday June 24, 2010 10:58 Erin

10:59

Kim ODonnel:  We'll throw picnics into the mix, too, Erin! Thursday June 24, 2010 10:59 Kim ODonnel

11:00

[Comment From Erin Erin : ]  Other topic, which I know you've covered before, could be travel snacks. Many people will be on the road and might want to forgo stopping at a rest stop for vending machine fare if they had some tasty morsels packed in the car? Thursday June 24, 2010 11:00 Erin

11:01

Kim ODonnel:  Erin -- great idea. Like it. So nice to be discussing summer. I cannot tell you how I've been longing for this time of year. Thanks for stopping by & celebrating the new season with me! And we'll keep it going next week, as we gear up for Fourth of July hoopla & all things red, white, blue. Take care, eat well. Til next week, 7/1. Bye! Thursday June 24, 2010 11:01 Kim ODonnel