Wheat berry salad. Tomatoes and artichokes from my garden. Home made cheese, olives, olive oil and vinegar. These directions (at Nourished Kitchen) for making cheese are very similar to how I make cheese. I usually use whatever milk I have left over at the end of the week and add vinegar until it curdles. I've also found that if the curds are kneaded the cheese will be more mozzarella like.
Rose currant soda. This goes on my must make every summer list. The currant crop was light this year, about a cup, so I decided to make a syrup with it. I was a little short on sugar (not keeping much on hand anymore) and then I remembered the rose sugar I had made by grinding rose petals and sugar together until it was the consistency of powdered sugar. It was perfect!
1 cup red currants, more or less
1 1/2 cup water
1/2 tea lemon juice
1/2 cup sugar
1/2 cup powdered sugar made by grinding 1/2 cup dried rose petals with 1/4 cup sugar in a coffee grinder (reserved for spices) This is an approximate as I did this about a month ago.
Cook the currants, lemon juice and water together for about 15 minutes. Strain currants to remove the pulp. Add sugar and return to pan. Bring to a boil and cook for 2 or 3 more minutes. Strain again. Let cool and store in refrigerator.
For a soda stir syrup into mineral water or seltzer. I use about a tablespoon. I want to try this over yogurt too - as suggested here (101 Cookbooks).
I based this on a recipe in The Art of Simple Food by Alice Waters, but the recipe at 101 Cookbooks is similar.