Reap what you sow — garden flavours to savour

Nothing compares with the taste of fresh, locally grown produce, especially young peas, carrots, beans, potatoes and onions. Enjoy them in salads, on the barbecue or in a sauce or preserve the flavour in a batch of baby vegetable pickles.

Marinated carrots and peas salad

  • 1 lb. baby carrots 500 g
  • 4 oz. edible pod peas 115 g
  • 1-2 green onions, sliced
  • or 1/4 of a red onion
  • 1 green or yellow pepper,
  • cut into stripes
  • 1/4 c. sugar 60 mL
  • 1/2 c. canola oil 125 mL
  • 1/2 c. balsamic vinegar 125 mL
  • 1/2 tsp. dry mustard 2 mL
  • 1/2 tsp. Worcestershire sauce 2 mL
  • 1/2 tsp. salt 2 mL
  • 1/4 tsp. pepper 1 mL
  • 2 tbsp. toasted sesame 30 mL
  • seeds
  • fresh mint

Betty Ann Deobald photos

  • Wash carrots and cut large ones into long strips. Wash and remove the tips of the edible pod peas. Combine with the carrots, then add onion and pepper.
  • Whip the sugar, oil, vinegar, mustard and Worcestershire sauce together until well blended and add salt and pepper. Mix and pour over the vegetables.
  • Toss to coat vegetables. Cover and refrigerate overnight. Lift vegetables out of dressing into a salad bowl, sprinkle with sesame seeds and fresh mint and serve.
  • Leftover salad can be returned to the dressing and refrigerated for another day. Serves eight.

Barbecued baby veggies

Betty Ann Deobald photo

  • 1/4 c. canola oil 60 mL
  • 1/4 c. lemon juice 60 mL
  • 1 tbsp. fresh dill chopped 15 mL
  • 1 tbsp. fresh basil, 15 mL
  • chopped
  • ground fresh pepper
  • 1/2 clove garlic, crushed
  • small potatoes, baby
  • carrots, young beans
  • young edible pod peas
  • green onions
  1. Combine canola oil, lemon juice, fresh herbs and pepper in a sealable plastic bag. Add the garlic and fresh picked and washed vegetables of your choice. Seal bag, massage the vegetables with the liquid and allow to marinate at room temperature for one hour.
  2. Place potatoes on a grill sheet on a barbecue, cook for three minutes, then add carrots and turn potatoes and cook two minutes. Turn vegetables and add beans, peas and onions. Grill until vegetables are done and slightly charred.
  3. A grill sheet is placed on a barbecue to prevent smaller pieces of food from slipping through the grill bars.

Cream peas on toast

    This is a family favourite that I have enjoyed since childhood.
  • 3 tbsp. flour 45 mL
  • 1 1/2 tbsp. butter/margarine 22 mL
  • 1/2 tsp. salt 2 mL
  • 1 c. milk 250 mL
  • 1-2 c. fresh 250–500 mL
  • green peas
  • 5-6 slices of toast


  1. Melt butter, add flour and salt, then stir to form a paste. Add milk, stir, and cook until thick.
  2. Add raw peas and cook five minutes until tender. Stir often to prevent sticking. Add milk if too thick.
  3. Scoop peas and sauce onto toast and garnish with fresh ground black pepper.
  4. Baby carrots, beans or potatoes can be added to create a vegetable dish.
  5. A milk-free version can be made by substituting almond or soy milk for the milk.

Quick fresh-pack dill pickled carrots/beans

  • 8 lb. 3- to 5-inch carrots, 4 kg
  • green or yellow beans
  • 1 1/2 qt. pickling vinegar 1.5 L
  • (5 percent acid)
  • 1/2 c. canning 125 mL
  • or pickling salt
  • 2 qt. water 2 L
  • 1-2 heads garlic
  • 14 heads fresh dill
  • (1 1/2-3 heads per jar)
  • or 4 1/2 tbsp. dill seed
  • (1 1/2 tsp.-1 tbsp. per jar)

Betty Ann Deobald photos

  1. Fill a canner half full of water, place sealers on a rack in the canner and heat. Wash vegetables. Combine vinegar, salt and water, then heat to boiling. Place snap sealing lids in a pan of hot water.
  2. Using a jar lifter, remove a hot sealer from the canner and place on a plate.
  3. Place 1 1/2 to three heads fresh dill and two garlic cloves in the bottom of the jar. Fill jar with vegetables, cover with boiling pickling solution, leaving 1/2-inch (1 cm) head space. Wipe the edge of the sealer to clean, place on heated sealing lid and screw band, tighten to fingertip tight and place sealer back into the canner.
  4. Once all jars are filled, add enough extra boiling water to cover the tops of the sealers by one to two inches (2-4 cm).
  5. Cover the canner and bring to a full rolling boil. This is when the processing time begins. Heat for the time specified below:
  6. Process time at altitudes:
  7. 0-1,000 ft — 15 minutes
  8. 1,001 – 6,000 ft — 20 minutes
  9. above 6,000 ft — 25 minutes
  10. At the end of the processing time, turn off heat and remove canner lid and allow water to stop boiling. Use a canning jar lifter to remove jars without tilting to a folded towel to cool. Do not disturb for 24 hours and do not retighten the screw bands.
  11. It yields seven to nine pint (500 mL) sealers.
  12. Source: Adapted from the Complete Guide to Home Canning – USDA.


About the author


Stories from our other publications