Oceanside chef Davin Waite offers recipes for the home cook that tap into the richness of what's in season right now
June is the apex of the spring harvest, hurtling us straight into the bonanza of refreshing summer vegetables, and timed to collide perfectly with grilling season. Are summer squashes and cukes ready yet? Not quite, but there’s chayote to play with. Kale is abundant in the garden, as are carrots. And peppers are the perfect seasonal bridge.
Same approach here, only instead of throwing tops away, Waite used them to make a vegan pesto to top the grilled carrots and red peppers. The first step was to prep the carrot tops, washing them thoroughly to remove any soil, then cutting off the thick stems and roughly chopping the thin stems and leaves. They went into the bowl of a blender, along with rice vinegar, lemon juice and zest, garlic, black pepper, pink peppercorns and Morena sugar.
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