Friends, hello. I had the best of intentions to write you a May Chronicle, but my six week old had other plans. Honestly, I was a fool to think I could do that, and little John certainly got (and always does) the last laugh. The June Almanac comes to you via a dear friend of mine Timothy Pakron. Timmy is an incredible gardener, photographer and recipe developer Mississippi Vegan. We became fast friends in New Orleans, and over the years I’ve always been able to count on her constant companionship, sleepovers where we watch Sex and the City and giggle until the wee hours, and so much genuine inspiration. He is truly one of the best people I know. You’re in very good hands with Timmy this month. I hope you love her suggestion as much as I do.
As always, The Bakehouse Almanac is a very generic table situation. In the comments, we’d love for you to check it out too! Tell us how June feels, where you are, what you’re playing in your headphones, what you’re baking in your oven (or what you’re hoping to bake this month!). We do it together, once a month, with dirty dishes in the sink and the best of intentions. xo Joy!
Hello, friends. For those of you who don’t know me, hello, my name is Timothy. I am a cookbook author and food blog From the Mississippi Gulf Coast, and I currently live, work, garden (and occasionally get into trouble) here in magical New Orleans. This is actually where Joey and I first met. He befriended me quickly and warmly, no questions asked, and we haven’t looked back since.
is the theme of this month’s almanac abundance and here are some suggestions to reflect that energy. Follow your flow and enjoy what speaks to you. I thank you for being here and thank you for having me, Joe. Now let’s go.
Stories from the garden
The park is blowing up right now, y’all. We’ve had non-stop rain here in the Big Easy, and when I tell you the vibrancy is off the charts, I’m not kidding. The other morning while drinking coffee in the garden I noticed some yellow heirloom cucumbers on the vine and decided it was time to pick them. And I knew correct what did I want to do with them?
Cucumbers are one of my favorite vegetables (err, they’re technically a fruit, but can we all just relax?). I love their crisp, juicy texture and their subtle herbal flavor. Normally I eat them like apples, but on this beautiful day I decided to toss them with a quick marinade. A paper-thin slice of red onion (or shallot), a little clove of fresh garlic (crushed and chopped), lots of vinegar (like, more than you might think), and of course, a good drizzle of olive oil (this is the time to use the fancy stuff, love). For added flavor, I grabbed one of my hot peppers from the bush. I only used half because this type is hot as hell, but it was the perfect little addition to turn up the volume. And then graduate? A nice sprinkling of coarse sea salt and a few cracks of black pepper to seal the deal. Place this in the fridge to marinate as long as you like or eat it right out of the bowl like I do. Simply divine. (Photo in collage above).
As for my peach trees, well… they are putting on a show. Boasting an abundance of fragrant fruit, it feels like I’m in a fairy tale every morning when I reach up to a heavy branch to pluck a fuzzy, round drum to admire and enjoy. What a good attitude! In addition to eating them for breakfast every morning, I’ve also been working on a new peach pie recipe (still perfecting my vegan crust, so stay tuned). I also had the idea of substituting peaches for mango with this salsa the recipe. It was a very good idea.
On a more personal note, I had to get out of New Orleans last summer. Not because I don’t love this city with all my heart, but because I needed a little reset. And so I jumped in my ramshackle truck with a few dozen bagels and a weary heart and drove to Belleville, Texas, where Joey the Baker welcomed me into his home and into his life. During that trip, we inevitably made a trip to the HEB. (My first time, can you believe it? It lived up to the hype!) Joey insisted I buy some freshly made tortillas, I picked up lots of vegetables for soup, and up ahead we squealed when we saw a small native plant. As our eyes scanned the offerings, my excitement peaked when I saw some bright, red flowers that looked like tiny baby hibiscus. They are known as turkish hats and I have always adored them. I picked up some starter plants and as we loaded up Joy’s diesel truck with our goodies and headed back to her cozy home laughing, I told her I was going to plant them in my front garden. Wouldn’t you know it they just started blooming this month and I was able to graft for you all? Every time I see these bright, cherry red flowers, I wink at them and think of joy.
It’s busy in the kitchen and it’s zucchini for dinner
As we head straight into zucchini season, we should all prepare for an abundance of them. These are three recipes I’m definitely going to have a go at because my plants offer them and the farmers markets are already flooded.
Zucchini Galette By Smitten Kitchen. I’m so happy I stumbled upon this video a few years ago of Deb making this wonderful galette. My brain is spinning with fun ideas to make it vegetarian, so watch out world.
Creamy Zucchini Tarragon Soup Joey the Baker just looks fabulous. A creamy blend base infused with anise-scented tarragon. And finally truffle oil? The chef’s kiss. ;*
Sweet Corn, Basil and Golden Zucchini PastaLeave it to Amy Chaplin to always inspire me to make something beautiful and seasonal. I’m endlessly inspired by her ingredient combinations, and this pasta dish sounds like the perfect invitation to a fabulous summer.
What I’m aiming for this month
I picked this up the other week Mint hand and body lotion By Koala Eco. (I adore their cleansers, so I thought this would be a good investment.) Ummm, I’m obsessed. This lotion feels itchy and refreshing, just glorious. And when the heat is on, we need all the help we can get.
Yes, I can’t stop listening this song. It’s on repeat here and it brings me such happiness. It has a strange and mesmerizing quality to it, so give it a listen and let me know if you agree. And if you haven’t heard Air, they do quite a lot the atmosphere My favorite albums from them include The first symptoms since 1997 and Talkie Walkie since 2004.
Sorry, but have any of you tried this? Island Punch Spindrift taste? Girl, I’m totally hooked! If you need a new favorite soft drink to get you in the summer mood, I think this might be the ticket. Uh
I finally received a very advanced copy of my newest cookbook (due out later this summer). It is called Garden variety and it’s the closest thing I’ll ever have to a baby (well, that and my cat Chichi). When I tell you I’ve spent most of my days striving for it… I’m not kidding. i am in love If you’re looking for new ways to cook with the seasons, you can pre-order a copy here.
June arrivals and departures
Ins:
Making a fool of a friend.
We’re all going picking blueberries this summer. No more questions.
Pasta salads.
Cold coffee in the afternoon.
Send a voice memo to someone you love.
Outs:
Worry about money. I’m over it and you should be too. Our happiness can exist without it.
Checking my phone first thing in the morning. Okay, this is a tough one, but my day is always so much better when I wait until after my morning coffee to look at devices. Can we try this?
Make time for emotional vampires. Not doing it this month.
Say yes when you want to say no. Mmm, that’s it.
Letting strangers on the internet control your emotions. (We can simply apply this to each month moving forward.)
Thank you for having me.
Alright folks, that’s it for this month’s almanac. Please let me know what spoke to you in the comments below. What do you do with zucchini? Are you hearing (or watching) anything particularly good these days? I want to know!
And before I let you go, one more thing. Can we all resolve together to get through this summer with ease and happiness? Let’s work hard, play hard, and when the going gets tough, we can always just eat a peach.
Hugs, Timothy