Read back over months of previous posts and you’d think we garden just for gardening sake. And, yes, we do. But let’s not loose sight of the first and foremost reason. We love to eat. And there’s nothing better than eating — and cooking — fresh, organic, home-grown produce. Now that we’re in the season when gardens are supplying us with a bounty of fresh vegetables and greens, we thought we’d talk about enjoying the harvest. Let’s eat.
Combining fresh garden vegetables in various recipes is a matter of taste and compatibility, sure. But it also hinges on what’s ready and when. Earlier in the season, when we harvest peas, we’re also harvesting baby or pearl onions. A little butter and voila! The simplest of dishes that everyone knows and loves: peas and pearl onions. Make a cream sauce and you’ve got a traditional comfort food: creamed peas and pearl onions (a little bacon really makes this dish shine). Cook the onions down, add some chicken or vegetable broth in which to braise the peas, add some mint, thyme or chives from the garden and you’ve got a wonderfully different yet still easy dish of braised peas.
Most likely, your peas are done for the year. But here come the beans! Make the braised pea recipe above with green beans. For a homey, Southern variation, sautee the onion (and some garlic if you know what’s good and what’s good for you) in a little bacon grease. Then braise the beans in the broth. Vegetarians: you know what to do. Have some walnuts? Add them when you’re almost done sauteeing the onion. (more…)