Yesterday, the local farmers’ market was brimming with the first harvest of early summer vegetables. Among them: cucumbers, summer squash, tender green beans, new potatoes, broccoli, cabbage, and sugar snap peas. Tonight I used several of those offerings for this week’s vegetable plate.

The green bean and potato dish is quite different from that of my southern upbringing (in which the beans were cooked until mushy and the potatoes were added during the last 20 minutes of cooking). Instead, I reverse the order by cooking the tiny new potatoes first until almost fork tender and then the tender young green beans are added for the last few minutes of cooking with a knob of butter to season the dish. The beans retain their crisp, succulent nature and provide a wonderful, crunchy foil to the soft texture of the potatoes.

Roly-Poly summer squash benefit from a quick dunk in buttermilk before being breaded in seasoned cornmeal and oven-fried while the bread bakes. The cucumbers were transformed into bread-and-butter pickles yesterday and although they will improve with more aging, they were more than acceptable tonight. The addition of freshly-made coleslaw completed the main course.

A deviled egg
Green beans and new potatoes with a butter glaze
Oven-fried Roly-Poly squash
Coleslaw and bread-and-butter pickles
Spoonbread

Baked peach crisp with a drizzle of heavy cream

Advertisements