Here we are, back at the lake for two languid weeks to close out the summer. Days are slow and lazy, and food at the cottage is simple. The counters and shelves in the kitchen are cluttered with baskets of crisp Jersey Mac apples and peaches, garden fresh beans, tomatoes, summer squash and other vegetables. As I write this, I can smell the delicate fragrance of a bowl of peaches and apples on the table in front of me. Fresh local food — a cook’s dream.
Lunch today was a vegetarian delight: a pita filled with garlicky hummus and a medley of vegetables, with a juicy peach for dessert. Served in the shade of an umbrella on the beach. I’m a lucky woman.
Pitas At the Beach
- 1 medium sized pita, preferably whole wheat
- 2 – 3 tbsp hummus
- 1 tomato,thinly sliced
- 1/2 English cucumber, thinly sliced on the diagonal
- 2 radishes, thinly sliced
- alfalfa sprouts
Cut pita in half. Spread hummus inside. Season sliced vegetables with pepper. Fill pita with one layer each of tomato, cucumber & radish. Arrange a top layer of sprouts with tops peaking out prettily. Use extra vegetables as a garnish for the plate.
Feeds 2 people conscious of how their bathing suits fit, or one hungry person with a good cover-up for the beach.