Grain salads can be your best friend in summer. You usually have something fresh on hand or something to get rid of, it’s all about the produce, and it’s so f*cking hot you want something cooling and excellent that doesn’t require being chained to the stove. In summer you’d be hard-pressed to find a blog or site that doesn’t include a “new spin” on this old favorite. When I found a bag of hard red spring wheat berries in the cabinet I thought I’d give it a try. Since I am not a fan of being slave to recipes (or my stove in summer, apparently), I spent a little time researching what goes well with these grain salad things people love so much.

For anyone curious of the titles of the butter-smeared-dog-eared pages piled on my kitchen sill, stacked in my bookshelves, or strewn across the coffee table, I’ve somewhat painstakingly and categorically arranged them on a page just for you.

The origin story of the white brined curd cheese from the Balkans has long been a point of contention. As of 2002 the Greeks have the official PDO (Protected Designation of Origin) on “feta,” which was again upheld in 2005 when Denmark, Germany, and France fought to use “feta” as a generic name for any salty, white cheese. As far as the Balkans are concerned, Bulgarians claim the cheese to be a descendant of their “sirene” from the Trakia region in the Balkan Peninsula.

Pickles reached new heights of popularity in New York in the last ten years. Recently, though, I’ve been in a terrible pickle of my own over the cost of my favorite local ferments. $8-12 for a jar of Rick’s Picks or McClure’s (technically a Detroit native) is obscene. While the idea of supporting local LES establishments was novel the first couple times, and most certainly delicious, these “hand-packed” gourmet varieties have gotten outside of my condiment budget (and out of control). Barrels of Guss‘ have cropped up everywhere in the LES from Spitzer’s Corner all the way to Whole Foods. Although they are cheaper, I can’t stomach their yellowy complexions and bloated, rubbery skin without the slightest impression of crunch. Travesty.

We recently joined a CSA in the West Village. For those unfamiliar, CSAs are local agricultural programs where an organizer establishes a drop point and relationship with a local farm. Members can apply for a “share” of produce, ranging from $200-500 for a 20 week season. Being a member means coming to collect your produce once a week at the designated time, and being flexible enough to cook whatever you get. (Check out Just Food for more information.)