Lilac season is already nearly over. And I will say again that I wish those interested in genetically modifying plants would hurry up and work on lilacs. Why the heck is there no ever-blooming lilac? Or at least twice-blooming? Would that not bring as much joy to the world as crops that survive being sprayed with Round-Up or seedless oranges? (Really, how annoyed are we nowadays to find seeds in our oranges or grapes or watermelons? Spoiled.) And once they figure out lilacs, my next vote would be for twice-blooming rhododendrons.
Because lilacs usually bloom a few weeks later, I can't help but feel like the Bellevue Farmers Market should be opening right about now. The lilacs turn brown, and off we go to the Market, right?
Hang tight, everyone. I count 15 more days until the first Thursday Market of the season, with its flowers and tender greens and new and familiar vendors to see. May 14!
In the meantime, I've discovered a passable salad that would certainly taste better in July but will have to do for now. Apart from the storebought cherry tomatoes, which were hard and flavorless and truly awful, this isn't bad:
Faux Summer Corn-Avocado Salad
most of 1 bag of frozen corn, cooked in microwave and drained
half of a red onion, diced
1 ripe avocado, chopped
1 pint of cherry tomatoes, cut in half
2 Tbsp - 1/4 cup chopped fresh cilantro
Combine in a bowl.
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 cup olive oil
salt and pepper to taste
Mix dressing ingredients and toss with salad.
Apart from biting into one of those awful cherry tomatoes once in a while, you'll think it's the 4th of July! In fact, I can't wait to make this with our homegrown tomatoes in August.
This salad can be varied with basil. Or with diced carrots and celery and cucumber in place of the cherry tomatoes. Have at it.
And on a final, random note, if you enjoy Food channel shows, especially ones where they travel around the country and find unique food experiences, you'll probably enjoy this book:
A fun series of essays ranging from eating contests to serious barbecue (reminded me of Michael Pollan's Cooked) to tailgate parties and food salvage. If you're headed for L.A. or the Bronx, consult this book first, for its mouthwatering secret Filipino, Korean, and Caribbean restaurants.
Until next week!