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Summer Berry Peach Crisp, Launch Party, Los Angeles, etc.

Summer Berry and Peach Crisp

First off: LOS ANGELES! I’ll be in Pasadena tomorrow evening (Wednesday) at Vroman’s Bookstore, 7 PM. Please come and say hi and ask me weird, unexpected questions about vegetables and color and blogging and photography and other things! It’ll make me so happy to see you.

Vibrant Food Launch Party

Vibrant Food Launch Party

Vibrant Food Launch Party

Also. I had a launch party for Vibrant Food. It was all friends and family, and it kinda blew my mind to have all of these folks coming together from so many different arenas of my life. My family flew up from San Diego. My dad became BFFs with everyone. It was a splendid shitshow pulling it all together. But nobody noticed that, which is amazing. With the tremendous help of my friends Emily and Jason, we served some dishes from my book: Summer Squash Pasta with Green Goddess Dressing, Red Beet Risotto, and Summer Berry Peach Crisp. I am so deeply indebted to my friends and family for all of their support. More on that when I have a moment to breathe. Meanwhile. Eat some crisp, enjoy summer. Happy 4th!


(Originally, I put lemon verbena in this crisp, which is what the green flecks are in the image above. If you’re feeling adventurous, try it! It’s lovely either way.)

Check out Megan’s version of this crisp. And Shanna’s!

And check out Adrianna’s version of the Summer Squash Pasta with Green Goddess Dressing!

This is all perfect 4th of July eating.



(Pictured throughout are outtakes of the Summer Berry Peach Crisp for Vibrant Food.)

  • Nader Khouri - I don’t know how you do it all so well!! Great party, that was fun!ReplyCancel

  • Jacki - I tried the links to look at the recipe(s) and the link for “Shanna’s!” says error, page not foundReplyCancel

  • grace - Love this recipe! (I’m posting a version of it tomorrow!) The party was so beautiful and so much fun.ReplyCancel

  • PassTheKnife - Wow, these recipes look great!! Such a great idea to do a lighter pasta in the summer time. Also the crisp looks to die for.. I think I will make it over the fourth!ReplyCancel

  • Alyssa - I really love the way your blog flows with the big pictures and less writing. And I just might try some of your recipes! They look delicious :)ReplyCancel

  • Millie l add a little - Looks so gorgeous and love the sound of your dad – he seems super friendly!

  • CINDY OWINGS - Love berry cobblers. I try to put a surprise herb in cobblers, too! Basil works nicely with peach/blueberry, for instance. Also, try lavender! Have a great party! Maybe you will make it to Montana for a book opening?ReplyCancel

  • Gaby - Looks perfect for the fourth of July!! Would love a bowl right now :)ReplyCancel

  • Kathryn - This is definitely the next recipe I’m planning to try from your book – maybe even tonight! I had such fun seeing all the pics from the launch party on instagram; it sounds like it was a brilliant night : )ReplyCancel

  • J.S. @ Sun Diego Eats - Assumed the green in the fruits was mint. Lemon verbena is infinitely more interesting. Will have to get my hands on some.ReplyCancel

  • Angela Brown - Congrats on your book launch party! It looks like a blast! This is definitely my kind of summer dessert recipe! I still have a few baggies of frozen lemon verbena left over from last season (how I still haven’t used it all up is beyond me…), so a few rounds of this Crisp will be a good way to finish it! Enjoy the thrill of your book events!ReplyCancel

  • Sonja {Dagmar's Kitchen} - Everything looks perfect – stunning dishes! Also I wanted to say I received your book the other day and it is just lovely – it met all of my sky high expectations! //SonjaReplyCancel

  • Joyti - It was awesome. And your decor was gorgeous. Congrats!!!ReplyCancel

  • Sini | my blue&white kitchen - Congrats on your book launch party! Looks like everyone had a lovely time and left the party with bellies filled with delicious food. This crisp looks like the perfect summer dessert. Bilberry season is just starting here in Scandinavia, and soon I can be found in the forests picking those blue jewels… I would love to make a bilberry version of this and share it with my loved ones!

    Wishing you an exciting July (which I’m sure you’ll have)

  • Thalia @ butter and brioche - wow beautiful post & photography, gorgeous!ReplyCancel

  • Paloma - What a stunning recipe!!! And I love the pictures too.

    Thanks for sharing it.


  • Thefolia - I love lemon verbena…I just bought one and placed it in my new kitchen. So far I have enjoyed the perfume it gives after brushing by it, I have photographed it for my blog post and used it for tea. Thanks for sharing this recipe can’t wait to use these scented leaves for this dish. Happy Nesting.ReplyCancel

  • Melissa - This all looks fabulous — I just bought your cookbook, can’t wait to try everything!ReplyCancel

  • Irene @ {a swoonful of sugar} - Your book looks amazinggg! I can’t wait to get my hands on a copy! Congratulations :)ReplyCancel

  • Ami@NaiveCookCooks - I have been wanting to get my hands on your book!!I have been hearing so much good stuff!ReplyCancel

  • bryan farley - Your book is fantastic, though you have created more than an excellent book.
    It was a thrill meeting you today.

  • Jose Gomez - Excellent! Everything amazingReplyCancel

  • Chiamatemizia - Oh, i love your photos (also your recipes!).
    I bring them as inspiration for my food blog “Chiamatemi Zia”

  • Matt - Wow this looks great. Glad I stumbled onto thisReplyCancel

  • Beauty Follower - Yummyphotos!

  • Maria Lopez - The food and presentation looks amazing and delish! do you wear protection gloves whenever you prepare these dishes or just your bare hands?ReplyCancel

  • Fee - Congrats for being a finalist in the Best Food Blog this year … it’s how I’ve found you. Yummm, will be watching this blog!!! Shame I won’t be in San Fransisco until November, but have a blast and good luck :)ReplyCancel

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