I love summertime. Even though I am now #Adulting and don't get a summer like when I was in school, Summer is still my favorite time of year. Closely followed by Fall, of course. When we were little, Summers meant weekend long swim meets, days at the beach boogie boarding, and trips down to Lompoc to visit my Grandpa.
While the five hour drive down there was always miserable and hot, AC was not a thing for us, we loved going down there. Every 4th of July we would go to the county fair for a long day of riding rickety [scary] rides with hot metal seats, eating funnel cake and roasted corn-on-the-cob, and watching the fireworks in the parking lot, so we could beat the crowds out as soon as the grand finale wrapped. There were lots of picnics and pool time, the occasional trip to Morro Bay for the best steamed clams, a trip to the PX on the base for cheap CDs and posters, and loads of fantastic food expertly prepared by Grandpa.
Stone fruit and berries are at peak ripeness this time of year, so today I present two recipes to take full advantage of the flavors of the season. The first is a Gluten-Free Cherry Tart made with almond and coconut flours and of course fresh cherries. Its a not-too-sweet way to enjoy the tartness of the fruit. The second recipe is a Blueberry Galette made with a cornmeal pie dough. The cornmeal gives the crust a nice texture and crunch that offsets the sweet and soft filling of fresh blueberries. Added bonus of a "zero pressure to make it look pretty" pie.
My Grandpa's birthday would have been yesterday, July 1st, so this post is dedicated to him. I've learned so much from you and continue to be in awe of how cool and talented you were. We miss you everyday.
Happy 4th and Happy Eating!!