I remember going to visit LA one time on a road trip in college. It was early spring and my roommates and I left some chilly, wintery weather and drove 12 hours to summer. Or at least that is what it felt like. It was so nice to feel sun on my face and not bundle up before going outside. I was born in the LA area but my parents moved to Vermont when I was just a year and half and I remember calling my mom after spending the afternoon on the beach and asking her why the heck they had ever moved. It just seemed like eternal summer was the way to go.
What I didn't realize at the time, though, was that the change of season is pretty ingrained in me. I've lived all my life in a Northern climate and come September time, I'm ready for colder weather. I want colder weather. I want a crisp breeze and leaves falling and wearing light coats in the morning.
This is the time of year that drives me crazy, then, because fall will tease me for a few days, then it will get hot, and then it will cool down again and tease me some more. I keep telling myself not to go jumping into fall activities because I really should be savoring what is left of summer. And then I try to figure out how to wear my new cardigan to work the next day without breaking a sweat walking from my computer to my lab bench.
In my mind, this salad bridges that not-quite-fall-but-not-quite-summer gap pretty well. It has potatoes, which taste like fall to me, and green beans, which highlight late summer, and a pesto sauce that I pretty much eat year round. If you're lucky enough to have grown basil and made pesto this summer, this would be the perfect way to use some that you've stored away. It's a very simple, fast recipe that makes a good end-of-the-summer-BBQ side dish or a make-ahead lunch. Go ahead and ignore your cravings for pumpkin and sweet potatoes for just one more day and enjoy the taste of fresh green beans and pesto. Winter will be here before we know it.
You know, eternal summer may not be all that bad.