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I take pleasure in the entire greens and fruits which can be ripe right now of yr. But as a single particular person — or somebody with a small household — it may be onerous to eat the entire ripe, seasonal produce earlier than it goes dangerous.
This quandary jogged my memory of dishes my mother used to make after I was a toddler. There are loads of alternatives to make use of all of the produce you may get at harvest time.
Pickled Vegetable Salad
Mom’s pickled vegetable salad was our household’s defining summertime dish. Mom reduce up seasonal produce like eggplants, peppers, and celery into even-sized items and boiled them in a single half water and one half vinegar till they had been translucent, a couple of minute. She would then drain the greens and add canned black olives and thinly sliced garlic to the salad after which costume it with olive oil.
Served with an enormous crusty piece of Italian bread, this made a beautiful lunch or gentle dinner in these summer time months.
Another favourite of ours was her summertime omelet.
During the recent months, Mom would fry seasonal produce like peppers, zucchini, and scallions — typically together with different veggies like onions and potatoes. She would then add scrambled eggs to the skillet and prepare dinner the omelet till it was a bit of toasted on the underside. Using an enormous plate, she would flip it over after which prepare dinner the opposite aspect within the skillet. It was so good on an enormous piece of Italian bread and served with a inexperienced salad on the aspect.
An omelet for dinner lowered the time she would spend in a scorching kitchen, she certain beloved that!
Another basic summertime dish that she and Grandma made is “macaroni basilico,” or basil pasta. To make this, they merely added recent basil leaves to tomato sauce and cooked till it was aromatic.
This was served over pasta and it was a easy, fantastic meal.
Healthy for Us and the Planet
It appears to me that these easy recipes are a implausible means to make use of seasonal produce. The meals are simple to make, nutritious, and nice for the planet when you purchase native greens and eggs. And recent seasonal produce is at all times tastier.
And if the greens in your backyard are being sluggish to ripen — when you solely have one ripe eggplant, one squash, or one bell pepper — you’ll be able to incorporate them into an omelet or a pickled salad or prepare dinner them in tomato sauce and serve over pasta.
There are so many easy, scrumptious methods to make use of the produce that’s in season proper now. So, experiment! You may discover some new vegan favorites that aren’t solely frugal, however will allow you to reduce your carbon footprint by consuming much less meat.
What’s good for the Earth is nice for us, too!
This submit was initially printed on August 14, 2019.