At this time in a growing season, a garden has been producing from plants that may be 4 or 5 months old. Some varieties can start to be a little tough even when the plants still look healthy and keep yielding. When you’re unsure whether garden vegetables might be a little chewy, you can’t over-do it in using butter to cook them. My stir-fry last night – with most all the same garden vegetables you’re getting in this week’s share – proved the truth of this personal adage. Everything came out sweet and tender. I coated the pan with olive oil to start, dicing in green beans and carrots first, then eggplant and summer squash. Peppers, sweet corn, Asian greens, tomatoes, dried herbs, salt and pepper came last. All along the way, I added a little butter. With Dela’s fresh salad, what a meal! Send us your version as you experiment with quick stir-fries.
Cooking on the farm is often equal parts love and improvisation. With fresh vegetables and herbs at our fingertips, we never want for a good meal to share with family and friends. Some of the recipes below capture the spirit of cooking in our kitchen.
We’re hot, exhausted, dirty. Neither of us feels like cooking. It’s about 8:30 p.m. after a long day in garden and field. A quick shower brings a second wind and some inspiration. For a split second, I remember something I used to eat from vegetable plates across the Carolinas during my early newspaper days down South. I have no butter beans, but I do have corn, butter, water, salt, pepper and a whole lot more.Read More