This week I am blogging about the summer vegetables that are just starting to arrive at local certified farmer’s markets. We have explored tomatoes and squash so far, but let’s look at a medley of vegetables today.
What could you do with the unlikely combination of black-eyed peas, corn, tomatoes and green bell peppers?
You might be surprised, but this dissimilar assortment holds hands amazingly well. Sauté them gently in butter or olive oil, season with salt and pepper, then allow the mixture to cool.
Now do an Italian-inspired thing. Toast rounds of good bread, locally baked of course (do it over a wood fire if you can), rub a clove of garlic over each, then top with the mixture. This makes for a great appetizer.
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