Somewhere in the course of the meal, I decided that I'd like to eat like that at least a few times a week through the summer. And so we have. Here's a quick list of the things we've enjoyed in our quick-and-easy June finger food meals (with a few alternatives throw in). To me, an ideal meal includes one meat, two cheeses and four vegetables. A starch and a plate of fruit are entirely optional.
From the Farmers Market
- Llano Seco Rancho Ham: a 3 pound organic applewood smoked ham sells for about $25 at the Saturday Farmers Market. Slice it up and serve cold or at room temperature.
- Pedrozo Dairy's cheeses -We love the Northern Gold and miss the Coriander
- Pickled Okra from Adams Olive Ranch. Of course, this is a great source for olives, as well, but the pickled okra is Grace's favorite.
- Fresh fruits: apricots, nectarines, peaches and apriums
- A loaf of bread from one of the bakehouse vendors
From the Grocery Store
- Salami cut into slices
- Canned sardines or smoked trout
- Tillamook Cheddar Cheese
- Asiago Cheese with Olive Oil & Rosemary sold at Trader Joe's
- Olives good salty ones or kid-friendly black ones, many of which are grown"next-door" in Corning, California
- A crusty baguette or a loaf of jalepeno-cheese bread or a box of crackers
- Marinated Artichoke hearts sold in jars
- Roasted Red Peppers sold in jars
From the Kitchen
- Carrots & Cucumbers cut into sticks and spears
- Dill Pickles -a fermented version from Cheeseslave
- Pickled baby onions: -A refrigerator pickle: Bring to a boil one cup water, one cup white vinegar, a tablespoon each sugar and salt, 10 peppercorns, a bay leaf, a couple allspice. Pour over cleaned, peeled baby onions packed into into a quart-size jar. Let sit in the refrigerator at least 24 hours before serving.
- Lemon-Pickled Turnips from Eating from the Ground Up. I haven't made these yet, but don't they look good?
- Radishes with some good salted butter
- a loaf of sourdough or a couple rounds of flat bread