Once in a blue moon
and a recipe for a summer bean salad with peaches and almonds
Can it really possibly be mid-August?
While I’m still basking in my post-holiday vibes and my brief break from this newsletter, the loud ticking of summer’s clock is impossible to ignore. After a two-week vacation, I’m playing catch-up on the season’s bounty, overloading on peaches and cantaloupe and blueberries and corn and oh my—tomatoes.
It may seem strange to say, but the real reason we’ve never been fans of a summer vacation is all that gorgeous produce. In particular, we are disciples of the dogma of the in-season summer tomato; you might say that our adherence to them verges on the fanatical. With this near-obsessive devotion, it’s no wonder that August usually finds us hanging out at the farmers’ market, not the airport.
Once in a blue moon
Still, every now and again, circumstances conspire to change our rhythm. For the first time in nearly 10 years, we found ourselves in Europe in August. And like that last time, it was a special occasion that lured us to France. What better reason to travel than to celebrate the birthday of a dear friend? Why not plan a whirlwind itinerary around it?
And so we ventured into fields unknown. A sojourn in Belgium, a deeply moving journey through the WWII beaches at Juno, a perfect swing through in Amsterdam. And in the middle of it all, of course, a milestone event of epic proportions.
A party for the ages
The over-the-top party has long been a tradition of the rich and famous. Malcolm Forbes celebrated his 70th birthday in Tangiers with 800 of his closest friends, each of who received a custom-designed gold Rolex as a party favour. While we may not have the means to replicate such an extravagance, in this Instagram age, the veneer of exclusivity can be created with a little bit of smoke, mirrors and really good photo filters.
And then there are the parties that start with the best kind of ingredients: the people dearest to you, that know you best, that knew you when, that love you still. You open the doors of your beautiful home wide, you plan all the details so that the demands on your guests are few, you hope for sun and plan for rain. You add special touches (a bagpiper, anyone?) a party favour especially thoughtful and personal (my very own monogrammed napkin), a simple request that everyone wear something floral. There is lack of “programming” beyond ensuring everyone is fully present and there, taking in every moment with joy, that belies the thoughtfulness and incredible planning that make it all magical.
The ties that bind
Throughout our lives we humans have the gift of expanding and contracting our circle of friendships at will. As we get older—and sometimes wiser—we can let go of the relationships that no longer feed our joy, or allow us to learn from others and to inspire them in turn.
But that same wisdom also understands when bonds should span a lifetime. There is something altogether beautiful about being with the people who have seen you grow and change; stumble and fall; triumph and overcome. Those stalwarts may have cheered, scolded, advised or simply listened. It is their very presence that enriches us.
We nearly 50 gathered, many meeting as strangers, all leaving as friends, bound by a shared thread of love for one beautiful human. Proof positive that it is far easier to find the things that connect us than divide us. Thank you, dear Ellen, for not only planning the most perfect of birthday weekends, but for sharing your home and your loved ones with us all. We are the richer for it.
No matter what, every human interaction, every connection, leaves a mark on our lives. They shape us, in ways both subtle and profound. Some people walk with us for just a chapter, while others stay for the duration. The importance is in making every moment count.
Summer bean salad with peaches and almonds
serves four
I needn’t have worried so much about missing out on my summer produce fling. From Brussels and Antwerp, to Normandy and Amsterdam, we ate our fill of the best of the season. Still, I admit feeling a little frisson of joy when I finally filled my basket full to overflowing at the market.
My watchword at this time of year is always simplicity. This recipe is a riff on a recipe from Chef Lynn Crawford that pares down the ingredient list and steps to make a super easy summer salad. Add some salmon or chicken and dinner awaits.
Ingredients
½ pound (225 g) green beans
½ pound (225 g) yellow beans
1 thick slice prosciutto di Parma (2 ounces/170 g), finely diced
1/4 cup raw almonds, roughly chopped
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 cup (60 mL) extra-virgin olive oil
Kosher salt and cracked black pepper
3 peaches, pitted and cut into ½-inch (1 cm) wedges
3 sprigs mint, leaves only, cut into slivers
In a saucepan of boiling salted water, cook green and yellow beans until fork-tender, about 6 minutes. Drain beans and transfer to a bowl of ice water to stop the cooking process. Drain again, pat dry with paper towel and transfer to a large salad bowl.
Put prosciutto and almonds in a medium skillet over medium-high heat and sauté, stirring to prevent sticking, until the prosciutto is crisp and the fat has rendered, about 5 minutes Using a slotted spoon, transfer prosciutto and almonds to a small bowl and set aside.
Add shallots to the skillet and reduce heat to low. Sauté until softened but not browned. Add the apple cider vinegar, mustard, and honey and whisk to combine. Add olive oil, salt and pepper and whisk until incorporated.
Add the peaches to the green beans, and toss gently to combine. Your hands do this job best!
Sprinkle with reserved prosciutto, almonds, and mint. Pour dressing over salad and toss gently. Taste and adjust seasonings. Arrange salad on a serving platter.