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Is Summer Really Over? Win a JGooders Gift Card!

by · September 9th, 2009
Contest, Featured

last dusk at burning man

Last dusk at Burning Man, photo by Jaki Levy

With Labor Day behind us and our CSA boxes full of root vegetables, can we really believe that summer is slipping into fall?  With all the rain, cold weather and tomato blight (at least for us in the Northeastern part of the US) I know I wouldn’t mind a little more summer.

But with kids going back to school, and vacations a fading memory, what can we do but write about the good times we had.  To celebrate summer, the Jew and the Carrot is holding a short contest – asking you to tell us about something you ate this summer.  Did you try a new recipe?  Where you introduced to a new fruit or vegetable?  Leave us a comment and you will be entered to win a $25 JGooders Gifting Card!

Didn’t sample anything worth commenting on?  You can also send us a High Holiday recipe for Chow.com to be entered in the contest.  Comments must be received by Wednesday September 16, 2009. Winner will be contacted the following day!

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5 Responses to “Is Summer Really Over? Win a JGooders Gift Card!”

  1. Erik Says:
    September 9th, 2009 at 10:26 am

    (Note: this recipe was given to us by one of the farmers at our CSA, and is vegetarian but not vegan).

    We made this the other week and it was fantastic – did it in a large cast iron skillet, so it was nice and thin. The best part, though, was actually the next day – we each had a quarter of it for dinner (it’s very dense and filling), and stored the other half in the fridge wrapped in parchment paper. The next morning I cut it into three wedges and made “frittata McMuffins” (minus the canadian bacon!). I topped it with cheddar because that’s what I had on hand, but Gruyère or a good goat cheese would make it even better.

    Squash Blossom Frittata
    Ingredients:

    3-4 blossoms
    1-2 baby squash
    4 eggs
    Dash of milk
    2 green onions
    1/4-1/2 cup grated cheese
    Chopped parsley and snipped chives (optional – but really good!)
    Salt and pepper to taste

    Method:

    1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.

    2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.

    3. In a non-stick pan, saute a little butter and cook green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.

    4. Pour egg mix into pan; arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with cheese and put under the broiler until lightly puffed and browned.

  2. Amy Says:
    September 9th, 2009 at 11:17 am

    Heirloom tomatoes – purple & green to go with the “regular” red & yellow ones, tossed simply in a balsamic & vinegar “dressing.”

  3. kase Says:
    September 9th, 2009 at 2:09 pm

    It is going to sound so simple, but we had yellow watermelon this summer from a local farm we pick at. It was the best stuff on earth! I had never tasted anything like it. I am now addicted

  4. Rich Says:
    September 12th, 2009 at 7:41 pm

    Simplest thing really: Peel and Cut Kohlrabi into French Fry sized strips; deep-fried in grapeseed oil. Served with Bison Burgers. (I’ve been to the ranch the Bison comes from, and the Kohlrabi came from my CSA Box)

  5. Clint Nacke Says:
    November 11th, 2010 at 2:07 am

    Good Morning, you haven’t been intentionally ignoring you. I’ve just been busy with life. I want to post thoughts, pictures, and happenings. I just can’t seem to find the time. Three children + summer + travel + friends + photography = no extra time. bye

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