A Full Basket

A great way to exult in late summer’s benevolence is to wander the sun-dappled path meandering among the garden’s lushness, losing oneself as the occasional light breeze rustles the leaves and serenades a daydream.  When this reverie doesn’t transport you, you load a basket with anything that looks good.  Of course, by August just about everything stuns, and each twist produces something even better than the last turn.

There are neat rows of scallions, radishes and carrots, with vibrant flashes just emerging into the sunshine beneath swaying canopies.  A bit farther along are exuberant bell pepper plants producing colorful fruit that proclaims solar influence while rewarding diners with a dip in a cool, sparkling stream.  The yellow peppers are nice, and a couple go into the basket.

Finally, are the cucumbers, holding crisp, translucent flesh that provide the ultimate in August refreshment.  A beautiful basket, loaded with rainbow of colorful goodness.  How to make best use of it all?

Fortunately, Bon Appetit had a good idea in its 2014 recipe collection: julienne the vegetables, marinate them in a light, flavorful dressing, then toss them with hearty Japanese soba (buckwheat) noodles and top it all with sesame seeds and cilantro.  Thus, you have Cold Sesame Noodles with Summer Vegetables, a vibrant, refreshing way to celebrate the home gardener’s art.  Fittingly, it’s vegetarian too.

Want to make the basket’s contents as pleasing to the taste buds as they are to the eye?   Try this quick, easy, flavorful combination that’s beautiful for a late summer lunch or light dinner.  This is why we’ve been at this since March, cultivating and coaxing plants to reach this perfection.

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Cold Sesame Noodles with Summer Vegetables

• 1/3 cup rice vinegar
• 1/3 cup vegetable oil
• 1 tablespoon sriracha, or other Asian hot sauce
• 1 tablespoon sesame oil
• 8 cups mixed fresh vegetables, cut into matchsticks
• salt and freshly-ground pepper, to taste
• 8 ounces soba (Japanese buckwheat noodles, or vermicelli
• 1 cup cilantro leaves, loosely packed
• 3 scallions, thinly sliced
• 1 tablespoon sesame seeds

In a large bowl, whisk the first four ingredients.  Add the vegetables, toss to coat and season with salt and pepper.  Set aside.

Place a large saucepan containing salted water over a medium-high flame.  When water begins to boil, add the dried noodles.  Cook, stirring occasionally, until the noodles just begin to get tender, about ten minutes.  Drain the noodles in a colander and rinse with cold water.

Toss noodles with the vegetables, garnish with cilantro, scallions and sesame seeds, and serve.