CFR

Sesame Noodle Beans

I think this is best served at room temperature.

I love growing red noodle beans (Vigna unguiculata) because they are so prolific and tasty. I throw them in stirfry, pasta, omlets and salads. But why did it take me so long to put the idea of cold sesame noodles and noodle beans together? It was simple – I made a typical sauce that normally

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CFR

Garden Veggie Stirfry

Here is what I picked last night. Some summer squash, red noodle beans, a few broccoli sprouts and some Mountain Magic tomatoes.

Although the term “stir fry” is associated with Asian style cooking, this means of quickly sautéing veggies can go in any seasoning direction. A quick stir-fry in a small amount of oil is the perfect way to cook a mix of garden vegetables. Sometimes when we go into the garden and ask, “What’s for dinner?”

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CFR

Garden Stirfry

This is the reason to grow your own veggies. Such meals have flavor that you'll never find in store-bought produce.

Sometimes the simple things are the best things.

I went into the garden last night and asked “What’s for dinner?” The answer was summer squash (Zephyr), red noodle beans, chard and hot peppers. I added a piece of ginger root from my fridge (wish I could grow it!) along with a little walnut oil and

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CFR

Garden Veggie Nachos

Once you eat your own vegetable nacos you'll never order them in a restaurant again!

I love nachos. The crunch of the chips, combined with the flavors of the toppings, a bit of spiciness and the creaminess of the cheese…yum. But at this time of year when the garden is producing such wonderful, flavorful vegetables, is it possible, I wondered, to combine my first-class veggies in a classic nacho plate?

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CFR

Broccoli Flower Salad

At this time of year there are always a few small side-shoot heads of broccoli that get by us, even though we try to keep those small heads constantly harvested. (And if you’re a new gardener and are waiting for those small heads to become big like the broccoli crowns in the grocery store, don’t

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CFR

Baby Beets With Dill

These beets are good when served warm, room temperature or cold.

When I was growing up my mother used to make “Harvard Beets” which were boiled beets with sugar and vinegar in the water. I do something similar now, but use much less sweetening and fresh herbs for seasoning.

12 to 16 Baby Beets or smaller beets cut into quarters 1/2 Cup red wine vinegar 1/4

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