All Of It: Getting the Best Out of Summer Produce in the Kitchen

Release Date: July 16, 2025 | Host: Alison Stewart | Guest: Melissa Clark

Introduction

In the July 16, 2025 episode of All Of It, hosted by Alison Stewart on WNYC, the spotlight shines on making the most of summer's abundant produce. Joining Alison is Melissa Clark, a renowned New York Times food columnist and cookbook author, known for her titles such as Kids in the Kitchen, Dinner in French, and Dinner in One. The episode delves into creative ways to handle the influx of fresh vegetables and fruits, ensuring nothing goes to waste while delighting taste buds.

Embracing Summer’s Bounty

[00:00 - 02:11]
Alison Stewart opens the conversation by highlighting the excitement and occasional overwhelm that comes with surplus summer produce. Melissa Clark responds passionately about her love for summer cooking, emphasizing the importance of vegetables in a complete meal.

Melissa Clark [01:36]: "I really like to have, you know, aside from whatever the main course is, I love the vegetable side dishes. I love my salads."

She appreciates the variety and abundance of summer vegetables like green beans, tomatoes, corn, and kale, often finding herself preparing extra to enjoy throughout the week.

Managing Excess Produce

[03:03 - 04:34]
A caller from New York City raises a common concern: limited kitchen counter space leading to potential food waste. Melissa offers practical solutions:

Melissa Clark [03:18]: "The thing to do is to cook it. Even if you don't know when you're going to eat it, just cook it the second that it starts to look a little funny."

Strategies include:

• Meal Planning: Decide in advance what dishes require specific ingredients, preventing impulsive over-purchasing.
• Preservation Techniques: Make fresh marinara from tomatoes at the first sign of softness, blanch green beans to extend their shelf life, and freeze excess produce.
• Sharing Surplus: Another caller suggests, "give them to your neighbors or colleagues," to foster community and reduce waste.

Spotlight on Specific Ingredients

Fresh Corn on the Cob

[05:00 - 06:00]
Annie from the Upper West Side asks about the best ways to handle fresh corn. Melissa recommends:

• Immediate Consumption: Enjoy corn fresh off the cob with butter or experiment with toppings like Parmesan or Tajin.
• Storing Kernels: Remove kernels from excess cobs and store them in the fridge for corn salads or sautés, or freeze for future use.

Melissa Clark [05:00]: "The best thing to do is just to eat it right off the cob with butter."

Fresh Spring Green Onions

[06:00 - 07:00]
Melissa highlights the mildness and versatility of fresh spring green onions compared to their dried counterparts, making them ideal for salads. She shares her favorite:

• Watermelon Tomato Salad: Combines chunked watermelon, tomatoes, cucumbers, thick slices of spring onions, mint, lime juice, olive oil, and salt.

Melissa Clark [06:07]: "I eat this salad... it just makes me so happy."

Eggplant Parmesan Preparation

[08:11 - 09:28]
Pat from Montclair inquires about salting eggplant before preparing Eggplant Parmesan. Melissa explains that the necessity of salting depends on the eggplant's size and freshness:

• Fresh, Small Eggplants: Typically sweet and tender, negating the need for salting.
• Larger or Less Fresh Eggplants: Benefit from salting to draw out moisture and enhance texture.

Melissa Clark [08:11]: "If you're getting really small, sweet eggplant... I wouldn't salt it."

Delicious Summer Recipes

Zucchini Olive Bread

[09:28 - 12:09]
Alison steers the conversation towards zucchini, prompting Melissa to discuss her beloved zucchini olive bread:

• Sweet and Savory Balance: Uses olive oil to counterbalance the bread's sweetness.
• Preparation Tips: Shred zucchini using larger grater holes and incorporate it promptly to retain moisture essential for the bread's texture.

Melissa Clark [10:03]: "It's a sweet bread, so it's just your typical zucchini bread."

She also suggests serving the bread with cream cheese to complement its flavors.

Swiss Chard Sauté

[12:42 - 14:20]
Melissa shares her enthusiasm for Swiss chard, particularly the edible stems, which offer a satisfying texture:

• Preparation: Separate and chop stems, then sauté with onions, garlic, and optional chilies or anchovies before adding the greens.
• Versatility: The succulent stems provide an additional layer of flavor and texture, making Swiss chard a standout in summer dishes.

Melissa Clark [12:48]: "Swiss chard stems are so good. So to me, it feels like you're getting a whole other vegetable."

Refreshing Summer Salads

Tomato Basil Vinaigrette Green Salad

[15:19 - 17:19]
Alison and Melissa explore crafting a vibrant green salad using tomato liquid as a dressing base:

• Dressing Recipe: Combine salted and vinegared tomatoes with basil, garlic, and olive oil.
• Homemade Croutons: Melissa emphasizes making croutons from day-old bread, seasoned with garlic and olive oil, to absorb the salad's juices effectively.

Melissa Clark [15:34]: "You can make croutons with day-old bread... they are so good."

Skillet Mixed Produce

[17:24 - 19:39]
For those with a mix of CSA produce, Melissa advises using a skillet to sauté ingredients based on their cooking times:

• Order of Cooking: Start with longer-cooking vegetables like zucchini or beets, add quicker-cooking greens last.
• Seasoning: Enhance flavors with spices, chilies, or chili crisp for added depth.

Melissa Clark [18:30]: "No matter what you put in that pan, you want to make sure it's adequately seasoned because... you have the sweetness of all the summer produce."

Kid-Friendly Cooking

Baby Kale Avocado Salad

[19:47 - 21:18]
Alison reveals her favorite Melissa cookbook, Kids in the Kitchen. Melissa provides a kid-friendly recipe:

• Ingredients: Baby kale, avocado, and a creamy dressing made with yogurt or buttermilk and mayonnaise.
• Interactive Preparation: Encourages kids to toss the salad by hand, making it a fun and engaging activity.

Melissa Clark [20:00]: "One of my favorites is a kale baby kale, because baby kale is very cute and it's very tender."

Sweet Summer Treats

Summer Berry Buckle

[21:23 - 23:13]
Melissa introduces the concept of a summer berry buckle, an old American dessert akin to a coffee cake packed with fresh fruits:

• Customization: Incorporate seasonal berries or cherries, and flavor with nutmeg, lemon zest, or even a splash of bourbon.
• Preparation: Simple batter poured over abundant fruit, resulting in a delicious, caramelly treat ideal for breakfast or dessert.

Melissa Clark [21:47]: "It's a very easy, very light batter... and it's just this lovely, light, fruity coffee cake."

Roasted Tomatoes with Anchovy Crumb

[23:18 - 24:48]
From her Dinner in French cookbook, Melissa shares a savory recipe:

• Ingredients: Fresh tomatoes roasted with a garlicky anchovy breadcrumb topping, enhanced with Parmesan and optional lemon zest.
• Serving Suggestion: Pairs beautifully with crusty bread and cheese for a simple yet elegant summer meal.

Melissa Clark [23:27]: "It's such a nice summer dinner."

Smashed Cucumbers

[24:48 - 25:24]
Melissa presents a quick, five-minute cucumber recipe perfect for hot days:

• Preparation: Smash cucumbers, season with salt, sesame oil, chili crisp, and soy sauce.
• Result: A flavorful, addictive side dish that's both refreshing and satisfying.

Melissa Clark [24:55]: "They are so good, they are impossible to stop eating."

Conclusion

Alison Stewart wraps up the episode by thanking Melissa Clark for her invaluable tips and recipes, highlighting the joys and challenges of summer cooking. She teases the next episode focusing on Staten Island's farmer's markets as part of the "Summer in the City" series, encouraging listeners to share their favorite local spots.

Alison Stewart [25:37]: "Thank you so much for helping us walk through summer produce."

Melissa bids farewell, leaving listeners inspired to embrace the season's bounty fully.

Stay tuned to All Of It on WNYC for more insightful conversations about culture, community, and culinary delights.