Garden

Last summer I got it together to can a bunch of beautiful produce from the farmers’ market in Union Square. Among the best things I made was pickled okra and this addictively sweet-spicy tomato jam, which is unbelievably delicious. The nice thing is, if you are canning-phobic, you can make this recipe as written and just keep a pint in your fridge. It’s chunky, gooey and absolutely divine slathered on a cracker with goat cheese, alongside grilled meats and roast chicken or straight from the jar on a spoon. I multiplied the quantities by 10 for canning and would do so again—in a year when I am not otherwise occupied in packing to move house.
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There’s a ginger-colored rabbit that’s been wreaking havoc in the herb garden, snacking on the shiso, decimating the dill and chowing down on my angelica every time it tries to stage a modest comeback. Looks as though I’ll have to give up all hope of pressing this versatile plant into service (or else build a rabbit-proof fence). Angelica lends its delicately sweet, celery-like flavor to liqueurs like Chartreuse and its roots and seeds sometimes flavor gin. Paradoxically, the powdered root is said to cause disgust for liquor. (And thus will not be served in this house!) Angelica root contains vitamin B12, zinc, thiamin, sucrose, riboflavin, potassium, magnesium, iron, fructose, glucose and many other trace minerals. It can be used as a medicinal gargle for sore throats and as a poultice for swellings, itching and rheumatism. Infusions made from angelica are good for the treatment of fevers, colds, coughs, flatulent colic and other stomach disorders. Should you be able to get your hands on some (thanks a lot, Br’er Rabbit!), try this recipe for angelica butter and serve it with grilled fish or atop any steamed summer vegetables.
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Do you think it's borderline Stepford to offer a house cocktail when you’re entertaining? It's actually easier on the host because you can make it ahead of time and then you're not playing bartender. Plus it gives your guests an option beyond their usual white wine or beer or whatever. I invented this one for our July 4th party and it was quite a hit. (Especially with me. After downing several, I did my Edie Beale imitation, singing God Bless America a la Ethel Merman and waving a lit sparkler around the yard!) It's a bit like a jacked-up Pimm's cup. I dubbed this drink “Smashing Summer” because of the muddling required and for obvious reasons beyond that, and I think the ingredients add up to a coolly refreshing high-summer cocktail.
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