Cliff and I have been eating like royalty lately. Yesterday, for instance:
we had cooked Savoy cabbage...
and potatoes boiled, and then browned in Bonnie-butter.
Today we'll have Kentucky Wonder beans cooked with a healthier version of Kielbasa
with small potatoes thrown in. I may have to quarter a larger potato, because the potato crop is mostly made up of huge potatoes, now.
If some of you were my neighbors, I'd share a few.
Of course, there are tomatoes in abundance; I canned seven quarts yesterday, and there's a bowl of grape tomatoes on the table at all times. The bugs killed the zucchini, but the butternut squash is still doing well (knock wood). None of them are ready to eat, though.
I've discovered something this year: Almost any vegetable is good stir-fried with a little soy sauce. I've done this with grated cabbage, snow peas, and zucchini. I'm sure it would work great with green beans, too. I always put some sliced onions in, and some chunks of sweet pepper. My grocery list is considerably shorter, these days.
I'm waiting for some eggplants to get just a wee bit larger, and then I'm going to try another Russian recipe from Meesha. He says it's almost impossible to screw it up. I like that in a recipe; that, and the fact that it doesn't have a lot of exotic ingredients. And I wasn't disappointed in the borscht.
M.V., if you and your daughter come out this weekend, you are welcome to take home some garden goodies.
I really want some more fried green tomatoes, but two people can only eat so much.