Just last week, I ate my first homegrown garden tomatoes of the season. They were a component of a home garden and CSA salad, I thoroughly enjoyed. It was full bodied, crunchy and juicy. This August salad was nothing like my salads of a couple of months ago; young, tender and recently sprouted spring seedlings layered with tender micro greens and tidbits of herbs and spicy young radishes.
The seasons are moving ahead quickly and the potato vines and mammoth sunflowers now lean toward the sun. Pumpkins are still green but plump and soaking in the warmth. Zucchini has begun surprising me under its huge leaves. And green beans are so prolific, in the small front yard raised bed, I’ve started handing out freshly picked bundles to neighbors and family. Red Cippolini onions are sautéed, grilled or sliced into my salad. Edamame pods have me waiting impatiently for their first picking, as I gaze at the tender beans taking form. Cucumbers peak out, from their hiding place under the green bean vines and Japanese eggplants are stretching longer each day.
With so much food getting ripe at once, we can all use a bit of strategy making the most of all the wonderful fresh veggies and herbs available. The abundance and delicious nutrition prompt us to eat fresh but how do you consistently “eat your vegetables” without feeling overwhelmed or overdosed?
My method (and advice) is to gather up any of your garden crops that are ready for picking. Spread out your CSA (community supported agriculture share) or empty that bulging bag from the farmers’ market onto your kitchen table. Then, just meditate on them for a couple of minutes so you know exactly what’s there. Looking over these fresh ingredients all at once can feed a cook’s creativity. When focusing on what you have ripe and ready, ideas of potential pairings and cooking methods, color, texture and taste combinations may pop into your head.
Rotating cooking methods and uncooked menu options for your fresh produce will also help make meals more interesting and guarantee more vegetables get into your family’s diet.
I try to mix it up. One day, I’ll toss green beans with big chunks of fresh garlic, olive oil, a little balsamic vinegar and salt and pepper. Then we grill these in a grill pan over either a gas or charcoal grill. When they’re almost done, I toss in some fresh golden oregano, marjoram or thyme leaves.
Next day may, again, be too warm to cook inside, so I’ll coarsely chop some cabbage, halve or quarter new potatoes and slice cippolini, sweet or red onions. These are mixed with sunflower or olive oil, salt and pepper and wrapped in heavy duty foil, then turned several times on the grill during cooking. They steam in the foil packet, so don’t overcook. When done, transfer to a serving dish and toss in some finely snipped fresh chives (use kitchen shears for the chives) and some fresh dill leaves. Top with a bit of plain yogurt or sour cream.
Maybe the next day is a little cooler and baked peppers filled with a vegetable rice risotto will do the trick. Whatever you do, don’t forget simple roasted vegetables in olive oil, salt and pepper.
Or try a lightly cooked stir-fry in the wok. Bok choy, zucchini, scallions, celery, red bell pepper and broccoli with a bit of sesame or peanut oil, sesame seeds and some amino acids or soy sauce, are a quick and crispy side dish anytime. Serve them with buckwheat noodles, brown rice, California basmati rice, beans, lentils or grains. For a complete meal, just add tofu, cashews, roasted peanuts or almonds, pre-cooked chicken, or cooked Oregon shrimp meat and some fresh cilantro, basil or parsley leaves.
When there’s no time or inclination to prepare cooked vegetables, try a salad like the one below. It provides choices based on what you have available. If you wash your lettuce carefully as soon as you bring it home or when you have a few minutes to spare, it’ll make salad preparation half the work. Wash greens three times in cold water. Pat the leaves dry in a clean linen towel or spin in a salad spinner. Chill the washed greens in a bowl or container topped or lined with a couple of clean dry paper towels. They’ll crisp up beautifully as they chill and will keep well for a few days in the refrigerator.
And let’s not forget all the lovely local fruit we enjoy for such a short time. Wash those fleetingly delicious cherries and bag them for lunches or present alongside breakfast foods like pancakes or eggs and toast. Or try berries or sliced peaches over Greek yogurt mixed with a little honey. Wash, slice and refrigerate melon ahead of time for quick sweet treats. Any meal will look better, taste better and provide more nutritional value with the addition of some sweet juicy local fruit. If company is coming, prepare a celebratory stone fruit, berry and melon salad with lavender syrup and champagne. No one will realize how easy it was to prepare and they’ll swoon with delight. If you want that recipe, just let me know.
Get a list of fresh herb pairings, and recipes for an "on-hand salad" and lemon-herb vinaigrette on the local Portland food blog Seasonal Home Gourmet Blog
For more information on CSA shares, go to Localharvest.org
Eat well,
Judi
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