The Choicest of Fruit
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This week marks an extraordinarily rare coincidence in which the longest day of the year happens at the same time as a full moon.
Read more about the strawberry moon here.
www.treehugger.com/natural-
Best quote from the article: “We probably won’t push people off pyramids like the Mayans did.”
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This is the week of the summer solstice, when the planet has its maximum axial tilt toward the sun.
What does this part of the summer bring to mind?
Does it put you in mind of beach parties on the East End that last late into the night? Does it call up memories of walking down city streets in Manhattan as the sun is setting? Or does it remind you of strawberry shortcake with whipped cream made at home? We wish you peace on this, the longest day of the year.
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These melon plants are going to produce large, golden cantaloupes with webbing on the outside come August.
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Some of our neighbor Jen Murray’s chickens. Chickens of this particular age are known as pullets. Look at the handsome brown and white coloration on these pullets.
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Wickham’s Fruit Farm recommends the Big Duck, located on Route 24 in Flanders. The Big Duck is a unique piece of roadside Americana set in a quintessentially Eastern Long Island landscape of sandy flat coastal land.
The Big Duck is staffed with guides who have an impressive knowledge of the history and significance of the structure. Stop by the Big Duck and pick up a furry stuffed duck toy, a wind-up duck, or a duck whistle. It is open year-round. Wickham’s Fruit Farm celebrates unique institutions like the Big Duck that contribute to the East End’s distinctiveness and sense of community.
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From the New York Times, a recipe for rock shrimp and asparagus tempura:
In a large bowl, whisk together the salt, the egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus.
Serve immediately with a wedge of lemon or ponzu.
www.cooking.nytimes.com/recipes/8230-rock-shrimp-and-asparagus-tempura
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