As summer approaches and becomes official on June 21st, the first of the summer vegetables begin to appear. Thank goodness for the May rains which kept our gardens watered and the few days of heat that helped those seeds we so diligently planted, pop open and spring forth from the warm earth. The garden at the farm has a few peas ready to cling to the fence, reach for the sky and set forth their tasty pods. Green beans are popping up as well as lettuce and spinach. The tiny feathery carrot leaves can barely be seen but we know they’ll grow tall and by fall we’ll have the orange carrots that we love and store through the winter. The potatoes are planted and summer squashes are going in the ground this week, as well as corn and parsnips.
Since June is Eat Your Veggies month and June 10th is celebrated as National Herb Day, let’s consider the herbs (although you may be missing basil, you should have lots of other herbs to enjoy) that will bring out the flavor of those first vegetables of summer such as spinach and greens of all kinds, sugar pod peas and shelling peas, zucchini, green beans, broccoli and radishes. Here are a few recipes to try for serving those first veggies of summer.
Since June is Eat Your Veggies month and June 10th is celebrated as National Herb Day, let’s consider the herbs (although you may be missing basil, you should have lots of other herbs to enjoy) that will bring out the flavor of those first vegetables of summer such as spinach and greens of all kinds, sugar pod peas and shelling peas, zucchini, green beans, broccoli and radishes. Here are a few recipes to try for serving those first veggies of summer.
Veggie Sauté
Prep and Cook Time: 20 minutes
½ C green beans cut into 1 inch pieces
1 small zucchini, sliced
1 yellow summer squash, sliced
1 small onion, sliced
½ C thinly sliced carrots
1 tsp each fresh: oregano, thyme and rosemary
1 Tbsp butter or olive oil
1 ½ C coarsely chopped spinach
¼ tsp garlic (if desired)
¼ tsp ground pepper
In a large skillet, sauté the zucchini, yellow squash, onions, beans and carrots in butter/oil until crisp-tender. Add the spinach, herbs, and garlic; sauté 3-4 minutes longer or just until spinach is wilted.
Baked Spinach Supreme
Prep & Cook time: 35 – 45 min
1 C biscuit/baking mix Filling:
2 eggs 1 ½ C chopped spinach
¼ C milk 1 ½ C cottage cheese
¼ C finely chopped chives ¾ C shredded Monterey Jack cheese
½ C grated Parmesan cheese
3 eggs
1 tsp each fresh: parsley, marjoram, winter savory
In a small bowl combine the biscuit mix, eggs, milk and chives. Spread into a greased 11 X 7 inch baking dish. In
another bowl combine the filling ingredients. Gently spoon over biscuit mixture. Bake, uncovered at 350˚ for
28-32 minutes or until golden brown and a knife inserted near center comes out clean.
Prep and Cook Time: 20 minutes
½ C green beans cut into 1 inch pieces
1 small zucchini, sliced
1 yellow summer squash, sliced
1 small onion, sliced
½ C thinly sliced carrots
1 tsp each fresh: oregano, thyme and rosemary
1 Tbsp butter or olive oil
1 ½ C coarsely chopped spinach
¼ tsp garlic (if desired)
¼ tsp ground pepper
In a large skillet, sauté the zucchini, yellow squash, onions, beans and carrots in butter/oil until crisp-tender. Add the spinach, herbs, and garlic; sauté 3-4 minutes longer or just until spinach is wilted.
Baked Spinach Supreme
Prep & Cook time: 35 – 45 min
1 C biscuit/baking mix Filling:
2 eggs 1 ½ C chopped spinach
¼ C milk 1 ½ C cottage cheese
¼ C finely chopped chives ¾ C shredded Monterey Jack cheese
½ C grated Parmesan cheese
3 eggs
1 tsp each fresh: parsley, marjoram, winter savory
In a small bowl combine the biscuit mix, eggs, milk and chives. Spread into a greased 11 X 7 inch baking dish. In
another bowl combine the filling ingredients. Gently spoon over biscuit mixture. Bake, uncovered at 350˚ for
28-32 minutes or until golden brown and a knife inserted near center comes out clean.
In early summer when just the idea of fresh zucchini makes my mouth water any way it is prepared, this simple salad will be a hit. Later when everyone thinks they have had enough zucchini to last a life time, bring it back for a tasty change.
Shaved Zucchini Salad
Prep and Cook Time: 20 min
1/3 C olive oil
2 T fresh lemon juice
1 tsp sea salt
½ tsp pepper
2 lbs medium zucchini, trimmed
1 small wedge Parmesan cheese
1 tsp each fresh herbs: tarragon, parsley, chives
¼ C toasted pine nuts or almonds Spread nuts on a baking sheet and bake in 350˚ oven for 3 to 5 min. Will burn quickly, so watch carefully.
In a bowl, whisk oil, lemon juice, salt, pepper and herbs to make dressing. Set aside. Using a vegetable peeler working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in a large bowl and add nuts. Add dressing and toss. Season with salt and pepper if desired. Using vegetable peeler, shave strips of Parmesan cheese over salad.
Spinach and Apple Salad
Prep and Cook Time: 15 min
½ C unsweetened apple juice
3 Tbsp cider vinegar
2 Tbsp olive oil
¼ tsp cinnamon
1 tsp each fresh herb: thyme, marjoram, rosemary
Dash salt
Dash pepper
1 C fresh baby spinach
1 medium apple, chopped
1 small red onion, chopped
1/3 C crumbled blue cheese
1/3 C chopped walnuts
In a small bowl whisk the first 7 ingredients. In a salad bowl, combine spinach, apple, onion, blue cheese and walnuts. Drizzle with dressing and mix well.
Snow Pea and Carrot Stir Fry
Prep and Cook Time: 10 min
1 Tbsp oil
2 C fresh snow peas
½ C thinly sliced carrots
1 tsp grated fresh ginger or 1/2 tsp dry ginger
2Tbsp soy sauce or tahini sauce
2 tsp finely chopped chives
1 tsp each fresh herb: oregano, thyme, lovage
Heat a wok or sauté pan over high heat. Add the oil and heat; then add snow peas and carrots. Stir fry for one minute. Add ginger, soy sauce and herbs, then stir fry one more minute.
Shaved Zucchini Salad
Prep and Cook Time: 20 min
1/3 C olive oil
2 T fresh lemon juice
1 tsp sea salt
½ tsp pepper
2 lbs medium zucchini, trimmed
1 small wedge Parmesan cheese
1 tsp each fresh herbs: tarragon, parsley, chives
¼ C toasted pine nuts or almonds Spread nuts on a baking sheet and bake in 350˚ oven for 3 to 5 min. Will burn quickly, so watch carefully.
In a bowl, whisk oil, lemon juice, salt, pepper and herbs to make dressing. Set aside. Using a vegetable peeler working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in a large bowl and add nuts. Add dressing and toss. Season with salt and pepper if desired. Using vegetable peeler, shave strips of Parmesan cheese over salad.
Spinach and Apple Salad
Prep and Cook Time: 15 min
½ C unsweetened apple juice
3 Tbsp cider vinegar
2 Tbsp olive oil
¼ tsp cinnamon
1 tsp each fresh herb: thyme, marjoram, rosemary
Dash salt
Dash pepper
1 C fresh baby spinach
1 medium apple, chopped
1 small red onion, chopped
1/3 C crumbled blue cheese
1/3 C chopped walnuts
In a small bowl whisk the first 7 ingredients. In a salad bowl, combine spinach, apple, onion, blue cheese and walnuts. Drizzle with dressing and mix well.
Snow Pea and Carrot Stir Fry
Prep and Cook Time: 10 min
1 Tbsp oil
2 C fresh snow peas
½ C thinly sliced carrots
1 tsp grated fresh ginger or 1/2 tsp dry ginger
2Tbsp soy sauce or tahini sauce
2 tsp finely chopped chives
1 tsp each fresh herb: oregano, thyme, lovage
Heat a wok or sauté pan over high heat. Add the oil and heat; then add snow peas and carrots. Stir fry for one minute. Add ginger, soy sauce and herbs, then stir fry one more minute.
The herbs suggested for use, are just that – suggestions. You might want to try a different herb or more of one kind than another, or even some our herb blends. Bring out the flavor of early veggies with whatever herbs you have growing and enjoy!