Summer is a coming

By Frank Whitman

It’s been a textbook Spring.  Wet (a little too much) and dry, warm (not enough) and cool.  My garden is lush and the flowers have been great, but the weeds are happy too. Spring is a mixed bag, always generating some complaint – never just right.  I’ve enjoyed this one, but now I’m hankering for Summer. 

On the dock at SoNo Seaport

The astronomical kick-off is June 20. It can’t come soon enough for me. I’ll celebrate that longest stretch of daylight and look forward to the good eating and fun times that follow. 

Spring brought field-ripened strawberries, rhubarb, and local asparagus, but Summer offers more. There has been sporadic outdoor dining that will get more reliable with the solstice. I’ve even had a few times warm enough and light enough to crank up the grill in the evening. 

Come Summer, I’m looking forward to farmers market bounty, outdoor dining, fresh seafood and reliable (if not certain) outdoor plans. 

Rive Bistro

The list for easy dining-by-the-water includes: SoNo Seaport restaurant, Ripkas at the beach, Overtons for a fried fish indulgence; plus Rive Bistro and Harbor Lights for slightly more dressy occasions. I’d like to get to Fresh Salt at the Saybrook Point Inn for a leisurely lunch overlooking their marina and the mouth of the Connecticut River. 

It goes without saying that Summer is ice cream season.  Sweet Ashley’s is our regular stop after dinner at SoNo Seaport or on the way home from the beach. Mr. Frosty’s is right by Overtons and conveniently close to all the good eating on Washington Street.  Sunny Daes on Main Ave. is almost too convenient and a fave with the grandkids. I have yet to try Oggi Gelato on Westport Ave, but I hear good things. 

Saybrook Point

Marsha and I are also making a list of day trips.  Believe it or not, we’ve never taken the ferry to Port Jeff.  It’s on this summer’s list.  A day-trip boat ride on the Hudson is another appealing on-the-water experience. There is a nice one based in Kingston, NY that we’d like to try. Summer tourism in New York is always a treat.  Taking in a show, checking out some of the restaurants on the just-published very-diverse NYT 100 best list, or visiting the newly-opened Frick Museum are all possibilities. 

Both the New Canaan and Westport farmers markets will soon hit their stride. As more crops come in the bounty expands and cooking possibilities grow.  It will be another month for local tomatoes, corn and melons, but in the meantime salad greens, berries, and more usher in the season. 

The backyard grill is where summer bounty comes together. Farmers market produce, fresh fish, and the traditional meats all join flavors for delicious summer eating. 

A cast-iron grill top is the newest addition to my backyard setup. So far I’ve seared salmon fillets. They were good, but I can see that practice makes perfect.  My goal is to explore the arcane world of the smash burger. The flat cast iron is an essential element in this experiment along with a smasher. I’ll report back on my journey to uncover the secrets of this cult item.

There’s a lot more to summer: Concerts at the Levitt Pavilion, visits to the beach, days when it’s too hot to go out and days when plans get rained out, and perpetual weed pulling in the garden. So little time and so much fun to have. Ah Summer!