Column from August 6, 2009

Using those garden-fresh vegetables

We’re starting to get a few tomatoes and cucumbers from our little backyard garden. It has been my husband Eric’s project this summer and when the grandson is visiting, he’s often out there alongside Grandpa, weeding and watering and cleaning up that stray vine.

He’s pretty versatile for being a 5 year old. He loves working outside with his grandpa.

Harley isn’t much of a meat eater. He’s always enjoyed his vegetables and fruits, so fresh produce is a wonderful addition to his meals.

And because of the hot weather we’ve been having – or should I say, enduring – lately, it’s been just about too hot to cook. Thank goodness for air conditioning.

If I have to cook when temperatures are going through the top of the thermometer, I prefer to use recipes that are quick and easy.

Turn on the stove, fix the meal fast and shut off that extra heat in the house. No sense in making it that much hotter inside.

So, I’m always on the lookout for ways to add some variety to meals so nobody get bored with the same old food every day.

We really like fresh cucumbers and I will often slice them directly into a clean canning jar, add 3/4 cup white vinegar, 1/4 cup sugar, 1/2 cup water and pepper to taste. Shake it up and put it in the refrigerator to chill.

Then, we can just walk by and grab a slice or two.

There are lots of ways to use those great fresh vegetables growing in your own backyard or at the nearby produce stands and grocery stores.

Here’s a fun and tasty recipe from one of my aunt's cookbooks that I inherited. Enjoy!

Garden patch zucchini

1/2 cup thinly sliced green onions

14 cup butter

2 or 3 zucchini, sliced (2 cups)

4 cups fresh corn kernels, about 6 ears

2 small tomatoes, peeled and diced

1-1/2 teaspoons salt

1/8 teaspoon pepper

Sauté onion in butter until limp but not brown. Stir in zucchini and corn. Cook for 8 to 10 minutes or until zucchini is tender and corn cooked, stirring occasionally. Stir in tomatoes, salt and pepper, heat and serve. Makes six servings.