SUMMER’S BOUNTY

Mother Nature gives what is needed each season. With summer comes the sweet, juicy baskets of vine ripe tomatoes in all shades, peaches, berries, melons, corn and the list goes on. Herbs grow with ferocity so that they are always abundantly available to flavor the harvest - however you choose to mix it.

This month’s bites are straight from the garden and into the kitchen for the most beautiful plates, bowls and even glasses you could feast yourself on. Forget measuring, just chop, add and try until it feeds your soul. Don’t have a garden? Don’t sweat. Check out your local farmer’s market for the next best option or simply hit up the produce in your grocery and daydream you are harvesting your own! Just know, there are no flavors like in-season and out of the ground a few steps from your door.

BY HEATHER LAND

The key to a good summer cocktail is COLD INGREDIENTS. Keep a few cocktail glasses in your freezer (next to your vodka) ready to go and whenever possible, chill your other ingredients first. No Namey. Its the generic term I use for things that have no name but are worthy of one. One of my favorite things to do is to host and serve. I love to concoct, sip and pass it around - yes, even in the midst of chaos I share. Summer is the season of spontaneous gathering. This cocktail is spontaneity on ice. Peaches made sophisticated. Make use of the peaches so ripe you want to throw them out - they are what makes this drink sing Summer. You taste every layer of this one. It is clean, unexpected and not too sweet - unless you make it that way. Adjust each ingredient to suit you, especially the heat.

WHAT YOU NEED:

- Saucepan (optional, only if you choose to sweeten your puree) - Mason jar

- Muddler (Or blocked end of any kitchen utensil works as well as a wooden spoon) - Ripe Peaches - Agave syrup (optional) - Fresh Basil

- Fresh Jalapeños (seed to reduce heat or keep them if you like it hot) - Fresh lime

- Sparkling Mineral Water (optional but adds crisp bite) - Vodka (optional but real dang good) - Sea salt

Peel and slice peaches and puree in blender or processor. Optional: Add agave syrup to sweeten and heat over low heat in saucepan (this can be stored in mason jar in the fridge). In another mason jar, muddle fresh basil with a squeeze of lime juice and a few thin slices of jalapeño. Fill mason jar with ice and add a shot (or so) of vodka with a heaping spoon of puree, and a pinch of sea salt. SHAKE. Shake. Shake it till you make it. Pour contents of jar into cold cocktail glass. Top with a dash of mineral water - finish with quick stir.

I’ve not figured out how to grow avocados here on the farm {yet}, but I did grow some beautiful sweet green peas. This is a Southern spin on my favorite concept - avocado toast. Fresh is its middle name. It is versatile and another unexpected summer bounty joy food. Blueberries, microgreens and cucumbers tie it all together for toast so pretty you don’t want to eat it - but you do.

WHAT YOU NEED:

- Small saucepan - One bowl - Sweet green peas

- Mash sauce {here: Curried Bitchin Sauce found Locally at For His Temple} - Toasted Sourdough or bread of choice (shown here from Local Scratch

Bakehouse) - Thinly sliced cucumber - Blueberries - Fresh mint chopped (and tossed with micro greens) - Microgreens (shown here from Local WallGreens) - Flake salt

In saucepan, bring peas to boil with a pinch of sea salt and then reduce heat until peas are tender. Rinse and strain in cold water. Mash peas in bowl with sauce of choice. Top toasted sourdough with mash Add cucumbers, berries and flake salt. Tip from Heather: Make your own mash sauce with a bit of mayo, a bit of dijon, seasonings of your choice.

I was just 15 when I went to London for the first time. London, where dinner starts no earlier than 7 PM and lasts until your eyelids get heavy. London, where you bring a bottle of wine for the host and there is always fresh bread to nibble while you sip and enjoy your meal in slow, easy layers. Food is shared in every sense of the word. Brushetta would soon become the flavor of London in my soul. It remains in my summer arsenal to this day and transports me. It is a reminder of slowing down and relishing in what is in front of me. With vine ripe tomatoes and fresh basil aplenty, this one is no doubt a summer necessity. Make it and serve immediately, or let it meld in the fridge for hours or even a few days.

WHAT YOU NEED:

- Bowl - Vine ripe tomatoes - Fresh basil - Unrefined Virgin olive oil - Fresh garlic - Balsamic glaze (optional but oh, so good) - Sea and flake salt - Fresh cracked pepper - Fresh sourdough or baguette (Sourdough shown by local Scratch Bakehouse) sliced, toasted or grilled - and scraped with a fresh garlic clove while its hot

Dice your tomatoes and garlic. Rough chop your basil. Drizzle generously with olive oil and season with sea salt and cracked pepper. Spoon over sourdough. Drizzle with balsamic glaze and finish with flake salt.

This is the perfect example of the unexpected beauty of mixing the most unlikely of ingredients from the garden or the farmer’s market to create something lovely. In the heat of the summer, crisp, cold, cleansing and refreshing is what feeds the soul and this salad does not disappoint. Its flavor profile hits all of these notes and more. It is quick and easy and so pleasing to both the eyes and the palate, it makes for the perfect addition to any meal.

WHAT YOU NEED:

- Bowl or platter - Watermelon - Peaches - Blueberries - Fresh squeeze of citrus juice (lemon, orange)

- Fresh mint (chopped or whole leaf) - Balsamic glaze

- Goat cheese (fig and black pepper shown here) - Flake salt - Super thinly sliced red onion (not shown)

Cube watermelon and peaches - toss with a little citrus juice. Arrange on platter and sprinkle with berries, mint and goat cheese. Drizzle with balsamic glaze. Finish with flake salt and top with onion. Trust me.

This salad was accompanied by pesto griddle roasted corn on the cob and forks for everyone.

Be sure to lay out greens on towels to allow to dry before freezing.

Not everyone has or wants the luxury of standing over boiling pots and mason jars canning all the seemingly endless harvest of summer gardens. But it is hard to remember that one squash plant might actually suffice, or trying to resist filling up one more bucket of berries at the farm because you know it will be a year before you have them again. That is what makes the season so special. No one loves to spend money on fresh produce only to open the fridge a few days later and find it limp or spoiled. You can have it all - or a good bit of it at least. Freeze it. It’s a game changer. From fresh fruits to the greenest greens… and you don’t even have to blanch a thing. Making smoothies and stir frys that much easier. The jist of the concept is universal: FLASH FREEZE FIRST.

WHAT YOU NEED:

- Your produce - any and all of it (a little here and there

or a bulk Saturday abundance) - Baking sheets - Parchment paper - Freezer safe bags or storage containers

Wash, peel, slice and dice - fruits, veggies, berries, greens. Spread evenly on parchment lined baking sheets and freeze for a few hours up to a day. Store in freezer safe container of choice. Flash freezing keeps pieces separated and not frozen in a block of ice. Mix a few containers of your favorites for quick smoothie mixes - berries, peaches, strawberries, pineapple and cantaloupe. Even frozen whole kale leaves easily break like confetti for easy blending. Freeze kale, chard (chop stalks and store separately so they can be sautéed without overcooking greens) and bok choy for always available skillet tosses. Bulk garlic, peppers and veggies like squash and eggplant can be roasted with olive oil and sea salt and frozen separate or together - another easy pullout. Chop onions and bell pepper so that you always have some ready for sautes or fajitas. Fresh sourdough lasts longer if you slice it, flash it and store it, keeping it ready for quick toast in the morning.

Summer is about late evenings outside with a final reprieve from the heat of the day. The last thing you want to do is stand in the kitchen and miss the best part of the day. Stir fry is quite frankly one of the easiest and most versatile dishes. High heat means fast food - perfect to serve outside from the skillet with a handful of bowls. Whatever is growing in the garden gets rough chopped and thrown in. Keep in mind, that you only want to layer in the veggies to avoid overcooking. Some veggies will need longer and some only need to be heated. Flavor profiles can suit your mood - simple salt and pepper, curry, or Southern Asian Fusion (as follows). Proteins and grains optional. WHAT YOU NEED:

- Cast iron skillet (preferred) - Olive oil

- Veggies - any and all {Squash, green peas, bell peppers, mushrooms} - Fresh garlic - Sea salt & pepper

- Proteins {grilled salmon} - Grains {Rice noodles}

Heat a glug of olive oil in skillet on mediumhigh. First saute the veggies that should cook the longest {Squash until tender, bell peppers, and then mushrooms and peas}. When veggies are almost done, pour in sauce (recipe at right) to heat. Serve with or over rice noodles or rice and with any proteins you’re in the mood for. CLASSIC ASIAN STIR FRY SAUCE:

- 1/3 c water - 1/3 c coconut aminos, tamari, or soy sauce - 1/4 c maple syrup - 1/4 c toasted sesame oil - 1 clove garlic, finely grated or diced - 1 1/2 tsp fresh ginger, finely grated - 1 1/2 tsp arrowroot or cornstarch - 1 tsp toasted sesame seeds (optional)

Mix all ingredients in mason jar and shake. This makes enough to coat enough stirfry to feed 4-6 people generously. Store remainder in the fridge.

MODELO IS OWNED BY A LARGE, NEW YORK-BASED conglomerate called Constellation Brands, making it economic step-cousins with brands like apparent competitor Corona & Pacifico.

Modelo is the second most imported beer in the U.S. In 2018, we drank almost 64 million cases of the stuff. And even though Modelo came second to Corona in total consumption, Corona only had a 9 percent growth in sales from the previous year while Modelo consumption rose by 15 percent from 2017 to 2018. Both Corona and Modelo (and all Mexican beer) outpaced other countries in imported beer in 2018 and 2019.

Modelo Especial is a light, crisp, pilsner-style beer. But its younger sibling, Negra Modelo, is modeled after the super-popular Munichborn dunkel style, made with roasted caramel malts and brewed longer for a slightly richer, dark-brass-colored beer. It’s also the most successful German-Mexican culinary hybrid out there.

Most of us consume Modelo in decidedly non-pugnacious moods, e.g., at barbecues, lounging poolside, hiding from the sun under a schmear of zinc and a beach umbrella.

CORONA EXTRA With a refreshing, smooth taste balanced between heavier European imports and lighter domestic beer, Corona is an even-keeled cerveza with fruity-honey aromas and a touch of malt. The flavor is crisp, clean and well balanced between hops and malt. A superior taste profile from superior ingredients.

CORONA LIGHT Corona Light is a pilsner-style lager with a uniquely refreshing taste—brewed for outstanding light flavor with a crisp, clean finish. Its pleasant, fruity-honey aroma and distinctive hop flavor make it a favorite of those seeking a light beer that is full of flavor. Corona Light’s naturally easy-drinking style makes it perfect for pairing with spicy and citrus-infused dishes.

CORONA PREMIER Corona Premier offers the premium lowcarb, light beer experience you’ve been waiting for. Its refined, crisp taste and even-bodied feel makes it the smoothest and most drinkable Corona. With only 2.6g of carbs and 90 calories, Corona Premier is perfect for casual entertaining, sharing with guests, or rewarding yourself for a day well-lived.

CORONA FAMILIAR The best beers are made to be shared. That is why Corona Familiar embraces the bright, crisp taste Corona is known for with a slightly fuller flavor, higher ABV, and shareable 32oz packaging. With strong ties to authenticity and heritage, Corona Familiar is best served in small gatherings with close friends and family, using the tradition of sharing to create meaningful experiences.

CORONA REFRESCA Corona Refresca is a premium spiked refresher that brings the taste of the tropics from Mexico to you. Available in Passionfruit Lime and Guava Lime, it is a bright, flavorful malt beverage with 4.5% ABV and natural fruit flavors. Crisp, flavorful, and never too sweet, Corona Refresca doesn’t sweep you away to the tropics, it brings the topics to you.

CORONA SELTZER The #1 most refreshing beer is bringing a lighter, less filling option to the hard seltzer category. Introducing Corona Hard Seltzer, the only 0g carb, all Corona, hard seltzer. With 0g carbs, 0g sugar, 90 calories, 4.5% ABV and gluten-free, Corona Hard Seltzer is a tasty, better-for-you alcoholic beverage rooted in Corona’s chill attitude and high-end credibility. This 12-pack variety includes: Tropical Lime, Cherry, Blackberry Lime and Mango.

NEGRA MODELO Negra Modelo, better known as “the cream of the beer,” is a Munich-type beer with 5.3º of alcohol that offers a balanced flavor and a delicate aroma of dark malt, caramel and hops. Today it occupies the first place in sales among dark beers in Mexico. This beer is accompanied by a bright deep amber color, which is adorned with abundant, white and compact foam. Negra Modelo was introduced in Mexico in 1925 as the dark beer called Modelo, to begin its great tradition. In 2014 it changed its image to a more sophisticated bottle but with the same content.

Marsala Beverage is a local-based company that employs about 100 full-time employees, which all live and support the community of Northeast Louisiana. Each employee bases his or her success on never losing sight of delivering what is really important – quality products, timely service and a genuine concern for our customers’ needs. Please find us at www.marsalabeverage.com or follow us on social media:

Facebook: Marsala Beverage Twitter : @marsalabeverag1 Instagram: @marsalabeverage

Unmask Your Style

Just in time for back-to-school and fall outfits... Unmask Your Style - A Charity Fashion show benefiting the Morehouse Healthcare Foundation. For more information, email brandy. jones@mghospital.com. Hours: 11 AM Cost: $25 - individuals; $175 - reserved table of 8. Venue: Bastrop Municipal Center 1901 Moeller Drive, Bastrop

August 6 – August 8 Big Creek Trade Days

Big Creek Trade Days are held monthly on the weekend before the second Monday with over 100 indoor and outdoor vendors, food trucks, and fun for all ages! Hours: Friday & Saturday 9 AM-5 PM, Sunday 10 AM-4 PM Cost: $5 per vehicle for the weekend Venue: 327 California Plant Rd, Dubach, LA Phone: (318) 680-1304

Downtown Rundown

Join Fleet Feet at the Flying Tiger Brewery every 2nd Thursday of the month for a free 5K Fun Run/Walk! There will be drink specials from Flying Tiger Brewery and tailwind electrolyte drinks. Hours: 6 PM – 7 PM Cost: Free to attend Venue: Flying Tiger Brewery 506 North 2nd Street, Monroe Phone: (318) 547-1738,kl

Children’s Fundays

Don't miss out on this month's Children's Fundays at the Biedenharn. There will be crafts and fun for ages 3-16, so bring the kids and come enjoy the gardens. Tickets can be purchased in the Museum Store at the event! Hours: 10 AM – 12 PM Cost: $5 per child; Accompanying adults enter free. Venue: The Biedenharn Museum and Gardens of Monroe 2000 Riverside Drive, Monroe Phone: (318) 387-5281

Battle of the Badges

Battle of the Badges is back on August 14th at the Monroe Civic Center! Watch as local police officers and firefighters battle it out in an amateur boxing show! Hours: 6 PM – 11 PM Venue: Monroe Civic Center 401 Lea Joyner Memorial Expressway Phone: (318) 329-2225

Northeast Louisiana Summer Film Series: BUCKJUMPING

The Northeast Louisiana Arts Council will take over Flying Tiger Brewery on August 18th for a screening of their fourth and final summer film: Buckjumping. This 70 minute documentary film follows six different New Orleans communities as they exalt in their distinct form of dance. Hours: 7 PM - Until Cost: $5 per ticket; Members enter free Venue: Flying Tiger Brewery

The LACS Concert

The LACS is ready to perform at Monroe! They play music with combined styles of country, southern rock, rap, and blues to form their own unique style and sound. The LACS is for anyone looking for a good time and good vibes! Hours: 9:00 PM - 12:00 AM Venue: The Hub, 201 Washington St.

Bayou Jamb

Watch local high school football teams battle it out on the field at Bayou Jamb! All games will be played at ULM's Malone Stadium. Friday August 27th, 6:00 PM: Oak Grove HS vs. Jena HS 7:30 PM: Ouachita Christian School vs. Sterlington Saturday August 28th 1:00 PM Jonesboro Hodge HS vs. St. Frederick HS, 3:00 PM Franklin Parish vs. Mangham, 5:00 PM Ruston HS vs. Alexandria HS, 7:00 PM Neville vs. West Monroe. Hours: 6:00 PM - Until Cost: $12.00 at participating schools in advance $15.00 at gate Venue: ULM Malone Stadium, 514 Warhawk Way, Monroe Phone: (318) 372-1133

Ruston Farmers Market

Shop, eat and support local at the Ruston Farmers Market. Choose from a wide selection of seasonal fruits and vegetables, meat, eggs, honey, jams, salsa, and other locally produced goods. Hours: Tuesdays 5 PM-7 PM, Saturdays 9 AM - 1 PM Cost: Free to attend Venue: Ruston Farmers Market, 220 E Mississippi Ave, Ruston, LA Phone: (318) 957-1305