My nephew, Bob, is a serious gardener. When he came to the farm this past weekend, he brought along tubs, coolers, and baskets full of fresh vegetables. The bounty included squash, okra, tomatoes, onions, melons, corn, peppers, all in several varieties, as well as bread and butter pickles.
Vegetable Forward Menu
In preparation for what trendy chefs call a “vegetable forward” menu, my dinner guests gathered in the kitchen to cook a number of new recipes—as well as some old favorites.
Remember Breaded Tomatoes? Ahh. . . the taste and smell took me back in time. Back to those blistering hot August days in my mother’s crowded kitchen, where we’d shuck corn, batter the okra for the skillet, and slice up the garden tomatoes ripening on the kitchen windowsill.