Celebrate summer in Bermuda and all things local with a Locavore Summer BBQ. Whether you grow your own or visit a farmer’s market, there is no shortage of local produce to inspire a fabulous farm-to-fork feast. What’s on the menu? The possibilities are endless, so fire up the BBQ, gather your friends, toast the season and celebrate the best in local flavour and local fare!
Bermuda Watermelon and Goat’s Cheese Wheel
Sweet and delicious Bermuda watermelon sprinkled with Tucker’s Farm Hay Jude cheese and topped with mint from the garden–a surprisingly delicious combination of flavours in a fun and practical presentation. When asked about growing local watermelon, farmer Tom Wadson explains that watermelon needs “virgin land” which is a precious commodity. “We are planting on land this year that has grown nothing but grass, chickens and sheep for five years. It was abandoned 20 years before that. Fingers crossed for a bumper crop of jumbo sweeties!” Wadon’s crop–both seeded and unseeded–will be ready mid-July.
1. Slice whole watermelon into one-inch wheels; then slice again into single- serving wedges and arrange to complete a circle.
2. Sprinkle generously with Hay Jude’s goat’s cheese and top with julienned mint.
Trio of Bermuda Summer Soups
A shot-glass size cold soup made fresh from garden produce is easy to do, delicious and beautiful. This trio is pretty to look at a no-fail with all the ingredients easily bought at the farm stand. Pass on a tray just before the main meal!
Easy, Cold Fresh Tomato Soup
(no cooking required)
6 large red Bermuda tomatoes
2 tbsp sugar
3 tbsp rice vinegar
Salt & pepper
1. Chop tomatoes and toss with sugar and vinegar. Cover and let marinate for at least three hours.
2. Puree in blender and pass through a sieve to remove seeds.
3. Season with salt and pepper, add a dollop of yogurt of sour cream and swirl. Serve chilled.
Yellow Pepper Soup
2 large yellow bell peppers, coarsely chopped
2 tbsp olive oil
1 onion, chopped
2 large garlic cloves, sliced
1 tsp fresh or dried thyme
1 bay leaf
1/3 cup dry white wine
3 cups chicken or vegetable broth
Chopped fresh cilantro, to garnish
1. In a saucepan, heat the olive oil over medium heat. Add the bell peppers with the onion, garlic, thyme and bay leaf. Saute until tender (about 15 minutes). Pout in wine and bring the soup to a boil for two minutes. Add chicken broth and brink back to a boil before reducing heat to a simmer. Stir occasionally until vegetables are tender (about 15 minutes). Discard the bay leaf. Allow the soup to cool slightly.
2. Puree in a blender and season to taste with salt and pepper. Refrigerate soup until ready to serve. Serve cold from the fridge and sprinkle with chopped cilantro.
6 medium leaks
28 oz. chicken broth
8 oz. potato (baking potato is best)
¾ cup heavy cream
1. Simmer vegetables in chicken broth until tender (20-25 minutes). Puree cooked soup in batches in the blender.
2. Transfer to a bowl and stir in the heavy cream and season to taste with salt.
3. Chill. Pout into small chilled glasses and garnish with fresh chives.
Kale (Or Broccoli), Goat’s Cheese and Walnut Crostini
Kale is all the rage as the new super food and Bermuda gardens abound with it. A tuscan, curly or red Russial kale would be just fine. Try Tucker’s Ital Buttons for this recipe.
1. Finely chop kale or broccoli and sauté gently with garlic, salt and pepper.
2. Toast sliced baguette spread with melted goat’s cheese and top with garlicy kale (or broccoli)
3. Sprinkle with finely chopped walnuts.
Strawberry, Goat’s Cheese and Arugula Crostini
Bermuda Strawberries typically kick-in early April when it gets a little warmer and will go until late May. They are very tasty when fresh and provide a contrast in flavours with the goat’s cheese. Try Tucker’s Deja Blue for this recipe.
1. Brush sliced baguette with olive oil and toast under broiler
2. Spread the goat’s cheese on the bread and top with sliced strawberries.
3. Broil until the cheese softens.
4. Remove from oven and sprinkle with finely chopped arugula, salt and pepper.
BLT Salad with Lemon Mayonnaise Dressing
Nothing says summer like fresh-from-the-garden Bermuda tomatoes! The flavour is so sweet you can bite right into them. This salad combines the classic flavours of a BLT sandwich.
1. Cup the top off a Bermuda tomato and scoop out the flesh.
2. Finely chop kale and assorted lettuces, and coarsely chop avocado and crispy bacon.
3. Pile into the hollowed-out tomato and dribble with the lemon mayonnaise.
1 cup good-quality mayonnaise
1 ½ tbsp fresh lemon juice
2 tsp finely grated lemon zest
Grilled Bermuda Fish Tacos
Bonito is the perfect local fish to use for grilled fish tacos. Not only is it plentiful in the season and less expensive than its tuna cousins, but also it is flavourful, firm yet flaky and won’t dry out.
1 lb bonito or Bermuda tuna or wahoo
2 medium limes, halved
1 tbsp olive oil
Freshly ground black pepper
½ small head green
cabbage (about 14 oz), finely sliced
½ medium Bermuda onion, thinly sliced
¼ cup coarsely chopped fresh cilantro
6-8 soft tortillas (6-inch)
1. Combine the cabbage, onion and cilantro in a large bowl and add the juice of one lime.
2. Drizzle with olive oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper is necessary; set aside.
3. To warm the tortillas, heat a medium-sized frying pan over medium-high heat. Add one tortilla at a time, flipping to warm both sides, about five minutes total.
4. Wrap the warm tortillas in a clean dish-cloth and set aside while you prepare the fish.
5. Brush the grate of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Place the fish on the grill.
6. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about three minutes. Flip and grill the other side until white and opaque, about two or three minutes more. (It’s OK if it breaks apart while you’re flipping)
7. Transfer the fish to a plate.
8. Slice the remaining lime into wedges and serve with the tacos.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
Optional garnishes: Sliced avocado, guacamole or salsa.
Grilled Lamb Burgers
Tom Wadson makes his famous sausages from lamb shoulders and trimmings but he also grinds the lamb for burgers. They are super flavourful and juice and make an especially delicious burger.
2 lb. fresh ground lamb
2 soft white buns or English muffins
4 tbsp unsalted butter
4 oz. Tucker’s Farm goat’s cheese
4 tsp garlic mayo
Arugula or lettuce
1. Season the ground lamb with salt and pepper and form into four eight-ounce patties.
2. Place the burgers onto a hot charcoal grill.
3. Cook four minutes each side. Grill soft buns or English muffins.
4. Spread one teaspoon or mayonnaise on grilled bun, top with arugula or lettuce.
5. Place lamb patty onto the bun.
6. Top with crumpled goat’s cheese and shredded mint–take a bite!
Black Seal Milkshake
Blend your favourite vanilla milk shake and add a healthy shot of Black Seal rum. Divide up into small glasses, dust with cinnamon and insert paper straws- yum!
Frozen Banana Popsicle with Toasted Walnuts, Almonds and Coconut
1. Peel banana and cut in half; insert stick, place on a tray, cover and freeze for at least three hours.
2. Melt good-quality dark chocolate, pour into tall glass; dip frozen bananas into chocolate to coat.
3. Roll chocolate-covered bananas in toasted walnuts, almonds or coconut.
4. Serve immediately or freeze (will last up to one week)