A friend of mine just got back from a vacation on Long Island with his family and in-laws. He writes for a weekly newsletter, and shared this about his investigations at local farm stands:
At my favorite stand they sell “sugar plums,” a small, sweet fruit I haven’t seen anywhere else. Each one’s about the size of a fig. They’re more pit than fruit, but absolutely full of juice. When they’re ripe, the skin will peel off in your fingers. You can eat three or four of them in a row, ideally standing over the kitchen sink. (You’ll need a mop to clean up if you eat them anywhere else.)
I wasn’t familiar with sugar plums, and you might not be, either. Check them out.
Last summer I spent a week or so in Ontario, visiting Goderich, where my friend Norah had rented a cottage on Lake Huron, and then Guelph to visit Samantha, Sarah and the whole crowd there. At Guelph I learned about musk melons, which were in peak season exactly when I was there.
Musk melon was a new term for me. Turns out it’s what Canadians call cantaloupe. The term also refers to a family of melons that includes honeydews and persian melons. We bought what looked and tasted almost like cantaloupe, and I made melon agua fresca with mint for everyone. Yum.
I have not had very satisfying melon experiences in New England. Nor peach encounters, either. Luckily, there are options, all of which involve going right to the source.
I traveled to South Carolina about two weeks ago and, on my way to my mother’s house from the airport in Charlotte, stopped at McLeod Farms in McBee (pronounced MAC-Bee). They have many varieties of perfect peaches (forget Georgia– SC has the best peaches, says the great-granddaughter of a SC peach farmer). But there are hidden treasures to be found in their supply of the fresh and limited supplies of hyper-local produce. That included large, perfect, not-expensive cantaloupes.
I squeezed and sniffed candidates until I found one that suited me. It rode the rest of the way to my aunt’s house, sitting on her counter for a couple of days until it achieved cantaloupe perfection. I then cut it in long, thin wedges to serve to happy family members.
Some add salt, which they say enhances the flavor, but I prefer to take my cantaloupe straight up, no salt.
At my McLeod’s stop, I also bought muscadine and scuppernong grapes. They have tough outer skins, and very sweet green flesh, with seeds. They make you work for it. But the work pays off in a combo of sweet, juicy, and bitter that brings me back to my childhood.
My great aunt Mae used to make a scuppernong cordial that was (once I was old enough to taste it) absolutely vile. But the grapes themselves (grown in an arbor outside her kitchen) were delicious.
Boiled peanuts were a staple of my childhood in SC, and they don’t travel well, either practically or gustatorally– I’ve brought them back to Boston a few times and people were notably underwhelmed. Hmphf. Their loss.
I bought green peanuts (different from raw peanuts) fro McLeod’s and boiled them for 75 minutes in an InstaPot with a lot of salt and a little Cajun spice (I recommend the Slap Yo Mama brand). They are basically Southern edamame, great warm and perfectly good cold as well. The best way to eat them is in the backyard, throwing the shells into the bushes. We forbore, though, and disposed of them more responsibly.
Fresh green peanuts and freshly boiled peanuts have a very minimal shelf life. They should be cooked right away, and then eaten right away. I always comply.
Now that I’m back in New England for the time being (school starts in two weeks), I’ll be keeping an eye out for concord grapes– the locally grown ones with seeds and tart outer skins. They are available generally late August to early October, depending on the weather that year.
Pretty much all of hyper-local and hyper-seasonal produce is like this– available for short period of time and good for eating NOW, not later. This means we have to stop what we were doing and turn to the preparation and subsequent massive enjoyment of these tasty treats of nature. And can you think of a better pastime for mid-late August? I can’t.
Dear readers, what are some of your late summer produce delights? Or other seasonal pleasures? I’d love to know and file away the info for when I’m at the proper time and place to enjoy them with you.
Happy late summer!
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