What is your favorite veg in season now and how are you cooking it?
The other day I made a "curry" for my daughter with just whole coconut milk and a bunch of fresh veg- broccolini, some fresh ginger, shallots, maybe some spinach. What are you taking advantage of in season and please share how you made it.
shaved with a veg peeler into "noodles," salted to pull the moisture out, rinsed and patted dry, tossed with a lemon olive oil herb dressing with cherry tomatoes, salami and parmesan or feta over the top.
sliced in half lengthwise, oiled and seasoned, cooked on the grill,
diced and sauteed in butter, minced garlic added when zucchini is about 3/4 of the way done to prevent the garlic from burning, I take it just to a toasty light brown and then I scrape up those bits and sprinkle them on top
If they're large, scoop the insides where the seeds are out and fill with a mixture of diced veggies and ground meat and sprinkled with cheese and then baked until the cheese is bubbly and brown
Those that grow it must come up with lots of ways to use it! :)
I have a recipe for a zucchini "casserole" around here somewhere that's more like a gratin, when I still ate grains I made zucchini bread, it's really good grated into the meatloaf meat mixture since it helps it stay moist, grated finely into red sauce, .... I'm sure I'll think of more....
In early June:
* Stuffed with ground lamb, basmati rice, nuts, spices and braised in tomatoes and pomegranate molasses
* Sauteed with onions, garlic and mint and topped with yogurt
* Cream of nettle soup
* Nettle and spinach pie
* Nettle and spring onion quiche
* Nettle and mushroom pie
* Nettle pesto
* Purslane leaves with spiced yogurt, sumac and rose water
* Spareribs with salsa verde y verdolagas
* Purslane omelets
* Green garlic pesto
* Lamb and green garlic stirfry
The only thing going on in my gardens (haven't been to the store yet this week) are radishes and chives. I did roasted radishes and turnips (radishes, olive oil, salt, red pepper flakes, butter, lime juice) and a chopped chive "pesto" (olive oil, parm, chives, red pepper flakes) which I rubbed on pork chops.
Corn. Duh. Nuke for 3-5 min. with just the innermost husk still on. Slather with butter, cover with salt :-)
Sweet peppers. Toss with olive oil, oregano, crushed rosemary, sea salt. Grill. Inhale.
Right now, mainly asparagus, spring onions, fresh garlic, lettuce, chard, spinach, kale, and peas. And strawberries. And lots of fresh herbs. I'm making many salads and sautéed greens. Soups with greens, chickpeas, spring onions, etc. Roasted asparagus and omelets.
Looking forward to peaches, corn, tomatoes and zucchini but those aren't ready locally quite yet.
I'm in Maryland so it's too early for corn and tomatoes, but the Swiss chard and other cool-weather greens are perfect. I love chard and usually cook them with a little olive oil, garlic and dress lightly with vinegar or lemon. My mother only grew two things in her garden - tomatoes and Swiss chard, and this is how we always ate it.
Mine is from "Charlie Trotter Cooks at Home" -- corn and shrimp chowder. I make a big batch at the end of corn season and freeze to enjoy corn season after it's gone.
I have a tiny patch this year with a Brandywine and a Green Zebra that is easily a month from production, and a surprise gift patio tomato that already has a few tiny tomatoes growing.
For now, I'm enjoying the spring chard and kale.
Early sugar snap peas--simply sauteed with a little oil, then salt and pepper added.
Beets--canned some local, organic, pickled beets and onions yesterday
Local asparagus. Needs nothing more than steaming, drizzling with melted butter and sprinkling with Halen Mon
Fat asparagus from Zuckerman Farms, available from many SoCal farmers mkts.
They are fat, so they are steamed slightly for moistness, then sauteed in butter with lemon and served.
Also good are grated zuke, carrots and potatoes, well mixed with a great Greek or Chevre cheese then baked between sheets of puff pastry.
Corn is showing up
Last used raw in a fennel salad.
Like to toast it over the gas burner and then carve it off the cob to be either eaten as is or used in other dishes
In risottos, as beds for roasted meats & chicken, in stocks & stir fries, soups and tart or pizza fillings
In salads and with grains
In stocks and spices, risotto and stew
Baby greens and kales
Corn on the cob