By Sarah Walker Caron
Hot dogs with crispy, perhaps even slightly charred, skin. The rich aroma of juicy burgers cooking on the grill. The sizzle of sausages cooking. These are among the textures, smells and sounds of summer barbecues.
This past weekend, they were aplenty. As I walked down a road in Southwest Harbor, I caught the pleasant whiff of grills at work. In my mind, I matched the scents to imagined foods — hamburgers, hot dogs, clams and perhaps barbecue chicken?
And with these grilled foods — real or imagined — comes the other foods of summer. The veggies and fruits that ripen now, and are served alongside whatever’s coming off the grill.
Sweet corn, the silks and husk just removed, cooked to perfect tenderness. Sweet peas plucked from their shells. Cool cucumbers with thin skins, perfect for slicing. Sweet strawberries, red to the core, with juice to run down your chin.
And, of course, summer salads — potato salads, pasta and macaroni salads, and, of course, slaws.lick here to continuer reading.
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