Japanese (sliced), Armenian (lighter green) and pickling cucumbers (smallest variety) were available at Tesch Farm’s table at the Bakersfield Farmers’ Market Saturday, June 19. Photo by Jennifer Baldwin

By Michelle Beck

This heat has been making me want a box of Larson’s juice bars. Larson’s Dairyland had the best orange juice and lemonade bars ever. I miss their milk delivery, too. When I was a kid, there was a form where customers could add other items to the milk delivery, and on the form at my house, the “juice bar” space was mysteriously checked from time to time. I’m sure the dogs were to blame. Certainly neither of the kids in the house would do such a thing …

Popsicles and other frozen snacks

Healthy popsicles are surprisingly difficult to find in stores. Forget the popsicles designed for kids, and even the ones marked “natural” usually have quite a bit of added sugar. There are a few all-fruit popsicles in the grocery store, but it requires some careful reading to find them. Trader Joe’s and Lassen’s both have good juice bars, and some other good frozen treats, such as latte and cream bars.

It’s easy to make frozen treats at home. Many types of popsicle molds are available, in all different sizes and shapes. My favorite for small fry has always been the Tupperware Ice Tups, but I don’t see them on the website anymore, so they may be discontinued. What a shame! I am sure there are still some out there to be purchased, though. The Ice Tups are small, which makes them perfect for a little one, and the molds are very well-made. For other popsicle molds, check out these, or these.

Popsicle molds can be filled with something as simple as juice or homemade lemonade or limeade. Yogurt also freezes well. For something pretty and different, try these frozen blueberry pops or these banana-blueberry popsicles. These red, white and blue watermelon, lemonade and blueberry ice pops would be festive for the Fourth of July.

This book is full of great popsicle ideas.

Another option is to buy an ice shaver. I love shaved ice, but I am not always crazy about the syrups poured on top. Instead of filling the shaver cups with water, try filling them with juice or lemonade and freezing them. The shaved frozen juice is very good!

Green Beans

Although green beans are available year-round, fresh and local ones are available in the summer. Tesch Farms has had some beautiful green beans on their tables at the Bakersfield Farmers’ Market (8 a.m. to noon Saturdays, Golden State Mall) lately. Cook’s Illustrated had an article on roasting green beans a couple of years ago, and that has become one of my favorite ways to cook them. Just toss green beans with oil, salt, pepper, garlic powder or any other seasoning you like, then roast at 450 degrees for 10-15 minutes. Even my formerly green bean-hating husband gobbles them up.

For other green bean options, try this cucumber, string bean and olive salad, or this recipe for green beans with smoky bacon vinaigrette.

These Louisiana-style marinated green beans would be a great side dish.

Cucumbers

Cucumbers are such a refreshing summer food. They come in many sizes and shapes beyond the long green ones found in the grocery store. Lemon cucumbers are prickly yellow balls with a faint lemon flavor, Armenian cucumbers look like giant, light-green snakes, and Mediterranean cucumbers are small, with a thin skin. It’s fun to try different types for variety.

For a refreshing summer side dish, try cucumber salad with spicy wasabi dressing or zippy cucumber salad.

This cucumber and onion in sour cream is a traditional recipe, as is this sweet and sour marinated cucumber-onion salad.

Cucumbers are also good in salad dressings, such as this cucumber ranch and they are surprisingly good in beverages, such as this cucumber limeade. Ranch Market uses cucumber as one of the ingredients in their tropical fruit water, and it adds a refreshing touch.

When slicing cucumber (and onion for that matter) it is fast and easy to use one of these hand-held mandolines to make thin slices.

Cucumbers, of course, are also used in pickles. Normally, pickling cucumbers are used, but those don’t ripen until a little later. I can’t really recommend any recipes, though. I have tried many pickle recipes over the years, and have never been pleased with the results. I make great pickled green beans, carrots and okra, but regular pickles? No. The recipe I desperately want is for the sweet-hot pickles sold by the Reeds at the Farmers’ Market, or the similar ones offered on the salad bar at the Garden Spot. I’ll share a jar with the person who gets me the recipe!

Summer Travel

When traveling this summer, be sure to check out the Farmers’ Markets in other cities. I had the opportunity to visit the market in Monterey a few years ago, and was amazed. The market stretched several blocks, and had incredible variety. To find farmers’ markets, as well as restaurants serving local, seasonal food, check out www.localharvest.org.

If you are making the trek to “Bakersfield West,” Big Sky Cafe in San Luis Obispo serves delicious, locally-sourced, seasonal food. To find other SLO restaurants serving local food, as well as the free-trade chocolate shop (mmmm) check out http://www.ediblecommunities.com/sanluisobispo/.

PF Changs goes gluten-free

Good news for gluten-intolerant folks! My friend Katherine recently told me that PF Chang’s now has a gluten-free menu. Hooray!