Tonight’s menu is a simple plate of various vegetables, some of which were picked up from family gardens during my recent vacation. The contrasting textures and the presentation of varying colors on the plate make for an enjoyable meal.

Oven-fried summer squash from Marsha’s garden
Boiled potatoes from Dad’s garden with butter and cream
Corn-on-the-cob from Lois’ farm
Black-eyed pea salad with diced tomatoes
Cornbread muffins

Fresh peaches