It’s here! It’s here!! Summer is here!! It arrived early this year, we have already had a high 30 C heat wave, and now we are being hit with record breaking temperatures: low 40’s in some areas. that translates into around 107F for our American friends. It’s hot. I love the heat for the most part. I have lived in the area most of my life and fondly remember those hot august nights, late night swims in the lake, ice cream, fresh produce, canning and beach days.
I am currently fighting a battle with my lazy thyroid (I think is the problem) and sadly loosing, so I am carrying around almost 20 extra pounds that I didn’t have last summer, which makes me uncomfortable. Our bodies really are machines that require a little fine tuning for optimal performance! I’m taking my body to my naturopath next week to see if we can get it tuned up.
Honestly, summer isn’t my fave season. I usually work too much to enjoy it, but having this summer weather early has meant I have spend a few more days than normal at the beach. I’ve been out paddle boarding a handful of times already as well. This early summer has brought along with it harvest seasons for strawberries, cherries and raspberries. Almost 3 weeks earlier than a “normal” growing season! 2015 Okanagan wine vintages are promising to be one for the record books, having a longer growing season for grapes. It also means I am already gearing up for canning season, strawberry jam is on the agenda for this week, and cherries for next! The market is full of raspberries, greens, basil and some of theses bright and cheery cherry tomatoes should be out in a couple weeks! I feel so lucky to live in an area of the world, where we get such amazing produce grown locally!
Without any further delay primal caprese salad skewers, an simple and easy way to add a few more vegetables to your plate. And food on sticks, it’s a summer thing… right? Remember to drink lots of water in this heat!
- As many skewers as you would like to make
- For each skewer:
- 4-6 cherry or grape tomatoes
- 4-6 basil leaves
- 4-6 bocconcini cheese pearls
- 2 tbsp EVO (extra virgin olive oil)
- 2 tbsp balsamic reduction
- Alternate the cheese, tomatoes and basil leaves on the skewer until it is full, or you run out of ingredients.
- Lay out on a plate and lightly drizzle both the olive oil and balsamic vinegar over top.