Crisp-tender snow peas can be eaten from the vine.
Not since I gardened each summer when I was feeding a household of seven, have I had vegetables plucked from the vine and served that day. It was a memorable treat, that I enjoyed once again this weekend. My nephew, Bobbie and his wife, Peggy, both retired Air Force pilots, raise vegetables and fruit as well as cattle on their southwest Missouri farm. They “delivered” in more ways than one, when they arrived at the farm with coolers full of fresh vegetables.
Snow Peas and New Potatoes, one of the great gifts of vegetable gardening
They say that the kitchen is the new living room—the place where people hang out and visit. It’s always been that way at the farm.
We had enough squash to make Sauteed Zucchini and Onions as well as Zucchini Tater Tots. Russ is shown here preparing the shredded squash for the baked tater tots. We served the tots with a Tzatziki Sauce, but catsup would work as well.
Zucchini Tater Tots
Peggy and Bobby add to the farm buffet.
Ingredients for the Tortellini Salad come together (above) and get mixed with a delightful dressing (below). This is a family favorite. It can be made ahead and refrigerated.
Corn grilled in the husks.
A watermelon basket is a showy way to serve fresh fruit. The basket is easy to carve with a sharp knife and a good eye.
Tomato Caprese, an elegant way to serve vine-ripe tomatoes.
Earlier in the day, we ran out of mayonnaise for a tuna sandwich lunch! I was about to turn to grilled cheese, when Debra said she’d whip up some homemade mayo in the blender, using eggs and oil. She made a garlic mayo, that put Hellman’s to shame! Here she adds it to the tuna for a superb salad.
There was enough for leftovers the next day.
Having just finished a flower arranging class, Grace puts her new-found skills to work using the blooming plants found in the flowerbeds around the house.
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