10:09 pm, PDT, June 20, 2012 marks the Northern Hemisphere’s Summer Solstice—the longest day of this California year and the point in time when spring plunges headfirst into summer. Thanks to the lopsided tilt of Earth’s axis relative to the sun we are blessed each year with a stretch of marathon days and toasty temperatures, and part of what makes the onset so blissful is the knowledge that such popsicle weather won’t be with us for long. Six months hence we’ll find ourselves shivering once more in woolen sweaters, as we wistfully notice darkness sneaking in at a stern five o’clock.
The Summer Solstice, also known as Midsummer’s Eve, is celebrated throughout the world. Persian families gather together in a circle to embrace at the moment summer begins. Revelers spend the day playing in and around water. Some make wishes, tie blades of grass together and launch them into the current of a running stream. In many parts of Europe bonfires are lit, women wear garlands of freshly-cut flowers and families enjoy leisurely feasts with gorgeous food and potent drink. Summer is the season of growth, fertility and relative abundance—its harvest can sustain us through meager winter months. There’s ample cause for celebration. With or without popsicles.
We’ve begun to notice summer’s promise in the garden. Armfuls of blooming herbs harvested, plus half-a-dozen delicate squash. 
And there’s an arsenal of golden flowers teeming with pollinating helpers, busy at work on the next wave of round, green fruit. The first tomatoes and cucumbers are visible on the vine—each day, if not hour, growing in measurable spurts—with eggplant, potatoes, beans and onions not far behind. And we mustn’t forget the untamed, wild things—minty yerba buena, citrusy purslane and hearty compost volunteers—that emerge in random, sometimes precarious spots, thanks to birds, marauding rodents, the whim of winter winds or just neglect. Such is the serendipity of a garden. Sometimes planned, though often, not.
Few endeavors produce more pleasure than plants grown in a kitchen plot—a few herbs are all that’s needed—young and old alike are captivated. We coddle our dirt and seedlings in a loving way, as if they were fragile babes. The heat of summer’s long days are just the incubator needed to ensure they thrive.
Welcome summer. We’ve missed your warm embrace. The garden has, too.
In this week’s bag: Sweet Baby Broccoli, Rainbow Carrots, Corn, Little Gem Lettuce, Basil, English Peas, Green Kale, Apricots
Recipes for the Week:
This deeply-flavored side dish (or vegetarian main course) is a perfect destination for fresh corn and basil. It’s simple to prepare and ready in no time.
Sautéed Succotash with Summer Squash
Baby broccoli is paired with the few mushrooms left from last week’s bag in this quick, Indian-spiced sauté.
Indian-style Baby Broccoli with Mushrooms
Kale salad with the last oranges of winter is sure to please. Even ardent kale-haters take a second glance at this beautiful (and sweet-tasting) dish. Try adding a few slices of summer’s fresh fruit, too.
Check out the growing archive of recipes, sorted by ingredient, on the right margin of our home journal and recipe pages.
Quick Tips:
Shell the peas and gobble ’em down—their sweetness dwindles rapidly. You’ll enjoy them straight out of the pod. No cooking necessary. Or braise them in butter with minced green onions or shallots: melt butter in a skillet, add the onions/shallots and cook until soft. Add the peas and several splashes of water to the pan and cook the peas in the liquid until they are bright green and barely tender. Season with salt and freshly ground pepper and toss with some chopped fresh mint before serving or the basil in this week’s bag. Add a bit of lemon zest or juice if you like. Even a flourish of creme fraiche.
Or sauté sliced rainbow carrot coins in olive oil with minced garlic, red pepper flakes and fresh ginger root. Add the peas after a few minutes, and a few splashes of water. Season with salt and pepper and serve with chopped cilantro.
Serve a salad of delicate Little Gem lettuces with sliced apricots, peaches or nectarines and strawberries. Add some torn basil leaves to the mix. Toss with classic vinaigrette and toasted nuts. Perhaps a dollop of fresh ricotta or cubes of fresh mozzarella to finish.
