Archive for July, 2019

Every summer when the vegetables in my garden burst into color, it’s hard for me to think about eating anything else.

I still remember sitting in the middle of my dad’s victory garden, where each vegetable seemed a work of art, creating my own private pageants by lining up the eggplants, zucchini and peppers, arranging them — then re-arranging them as the light bounced off their shapes, sizes and colors.

Once I tired of my game, I would help myself to an impromptu picnic, the ripe tomatoes, radishes and carrots still half covered with dirt. And today, I still conduct these pageants… and still enjoy biting into the first pulled carrots.. dirt and all. After all, which man-made image can surpass the silhouette of a plump purple eggplant, a pear shaped yellow pepper or even a bulbous garlic? And what of the elongated cylindrical zucchini? Or.. that perfectly rounded juicy first tomato off the vine. But in today’s fast paced world, most rarely pause to appreciate them.

More often, they arrive in our kitchens swathed in paper and plastic and are sliced, diced, squeezed, chopped, julienned.. even puréed, becoming secondary components of larger dishes.

Since I love ❤ examining these miracles of nature, I use every excuse to create dishes where I can keep my vegetables whole. Crazy I know LOL.. but hey, that’s just me.

But think about this for a moment.. by leaving vegetables whole, scooping out the center, then piling back complementary ingredients, a new and nourishing relationship is born. Sometimes, the outside indicates the inside. But even though zucchini traditionally cries out for onions, and peppers and tomatoes; mushrooms provoke Parmesan, shallots and bread crumbs; and sweet peppers propose meat, tomatoes and garlic, when we travel afield… you begin to realize the choices and combinations are endless and flavor synergies are limited only by our imaginations. And if you are imagination stumped hop over to my other blog here for some new ideas.

Nature’s bounty can produce parades of stuffed veggies for your tables, from the plethora of various squashes, to eggplant and even tomatoes! Plus offering you some tempting new items for your menus, rather than just plain old boring steamed zucchini, for next to pennies if you plan right. Stuffed vegetables– the summer’s bounty–can make any meal a special event and so healthful too!

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…. is worth the wait!

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The soul always knows what to do to heal itself. The challenge is to silence the mind.

— author unknown

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q: what’s the best thing to put into a blueberry pie?

a: your teeth! 🙂

Yum! It’s blueberry season!

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So far it looks like a great crop this year! Yes, Jimbo.. time to harvest 🙂

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The muggies are back… glad I walked early this morn.

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