I love a good salsa. On a hot summers day, I will happily spend spend my days enjoying a cold beer and chips & salsa! Although this is certainly a summery dish, come late February, Camille and I always start to crave more refreshing ingredients and less roots. Luckily Maine has a few hydro farms, so I can still locally source some of the necessary ingredients.
A few years ago, I received a stand up smoker for my birthday. Although it is not a piece of equipment I use often, when it is fired up, I am stoked! In culinary school, I learned a lot about hot + cold smoking foods. There we got pretty crafty and converted old, broken fridges into smokers. They worked great, and were super handy because of their size. We smoked everything from ham to chicken and even assorted vegetables.
If you're experienced with growing zucchini or summer squash, then you have likely come across the club sized squashes growing in your garden. The same thing happens every single year. You find a squash just a day or two away from being perfect, then forget about it.. A few days later, it's the size of a baseball bat!