Summer Bounty

It’s that time of year when we are reaping the harvest–benefiting from all of our earlier hard labor–and approaching a vegetable glut!

It ’s that sentence of year when we are glean the harvest home – profit from all of our early hard labor – and approaching a vegetable glut ! Hot weather makes us need to cook less , so reckon about making salad in the morning or on the weekend to have for supper , then you just necessitate to slice some tomatoes and cucumber and maybe steam some corn . Enjoy the bounty now – and start thinking about preserving the crop while we keep garden teemingness .

Right now we are eating summertime squash vine , Lycopersicon esculentum , cucumber , chile peppers , drawstring dome , corn , eggplant and okra almost day by day . While we slice up or chop tomatoes , cucumber and chiles and exhaust them fresh , we in the main cook squash , noodle eggplant , corn and okra . Steaming is agile and easy , however I do love to grill my veggie . It is sort of a pleasant thing to do after work or on the weekend because you get to take a stale libation alfresco and enjoy the outdoors as your supper cooks .

Grilling does n’t take long – I use one of those great , simple excogitation – a charcoal chimney to get the hardwood charcoal grey going with a few sheets of newspaper ( please no lighter fluid or chemically - laden oxford gray briquettes ) . It take about 20 to 25 hour before the ember are ready to ditch out into the grill , which is just enough meter to pull out a baking sheet and slice up some veggies up . I put the veg on the canvas and a small container of European olive tree vegetable oil , grilling marinade or barbeque sauce with a basting brush , and long - handled spatula and tongs . Most veggies do n’t take more than about 15 to 20 minutes , turn once or twice , unless you have potato big money which take about half an hour , so put them on first .

I always do extra vegetable on the grille so that I am sure to have leftover ; I eat them straight off the grill the first nighttime and creat seomthing with them the next dark . grill veg are swell in frittatas or omelettes , pasta or texture salads , on pizza pie or sandwiches .

To make a alimentary paste or metric grain salad(rice , quinoa , bulgur pale yellow , barley , farro , etc . ) I apply about 4 cups of cooked pasta or grains and about 2 to 3 cup of coarsely chopped grill vegetables ( my summer favorites are onion , eggplant , chiles , mash and mushrooms ) . Sometimes I expend pesto , or I gather about 1 large smattering of herb ( to equate about 1 cupful of chop up herbs ) ; any of the follow are delicious – I usually use about 2 or 3 in compounding – basil , parsley , cilantro , arugula , cilantro , dill , red sorrel , tarragon , oregano or marjoram .

When the pasta or grains are done cooking , while they are still hot , mizzle with olive fossil oil ( about 3 to 4 tablespoon ) that has at least 2 or 3 clove of press or minced garlic add , time of year with ocean salt and saucily priming coat capsicum to taste . Add the grill veggies and herbs and toss . I normally add about 1 tablespoon fresh lemon juice or herbaceous plant or balsamy vinegar for tang . chuck well and try for seasoning – line up with salt , pepper , lemon succus or vinegar , maybe a petty tamari soya bean sauce . These salads savor better if allowed to stand for at least 30 minutes and up to all mean solar day so the tone can meld . Be sure to refrigerate if it is hot outside and remove from fridge at least 1/2 hour before serving at cool way temperature .

Garnish with a few more herbs , eatable heyday like genus Nasturtium , calendula flower petal , cilantro , chive or origanum blooms , maybe some drink egg or a turn of cheese to make a complementary protein .

Here ’s to your health – felicitous crop time of year !

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Summer bounty–it’s what’s for supper! Sliced tomatoes, savory green bean salad, pasta salad with grilled veggies and corn on the cob.Photo/Illustration: Susan Belsinger

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