Let There Be Vegetables

I hereby declare it to be High Summer at this little place here.  I make this declaration because of the sudden abundance of a variety of vegetables in the garden.  We've gone from one or two things being in season, to suddenly, about a dozen different types of veggies ready for our culinary enjoyment.  Currently I am awash in shell peas, green (and yellow and purple) bush beans, new potatoes, cucumbers, beets, swiss chard, bell peppers, banana peppers, jalapeno peppers, romaine lettuces, summer squash and zucchini.

More is coming soon: the corn has ears, not yet filled out enough to pick and dine on, but it has definite ears.  The tomatoes are mostly green, a few brave cherry types have become red (and consequently plucked and eaten on the spot, not even making it into the house).  The broccoli has small heads starting, as does the cauliflower and the cabbage.  The pole beans are winding their way up the cornstalks and should be flowering soon. The garlic is just about ready to harvest, and the onions are forming bulbs.

It is High Summer.  Dinner is no longer as much about "What's in the freezer and pantry I can use for dinner?" as is it "What is ripe in the garden and in need of eating today?"

We are rich right now.  Not in money, but in fresh food.

Let there be vegetables.

bush bean medley

summer squash, round light green zucchini, bell peppers and cukes