It is the season for farmers markets and community supported agriculture boxes delivered to your door or available for pickup from market gardens.
I love vegetables, and I am always searching out new recipes. One good source of inspiration is Renee Kohl man’s cookbook, Vegetables — a Love Story. There are so many interesting recipes to try. She is from Saskatoon and features individual chapters on the favourite prairie garden vegetables.
Another very good book, if you are a gardener, is The Prairie Gardener’s Go-To for Vegetables by Janet Melrose and Sheryl Normandeau. This book provides detailed cultivation, harvesting and storage tips for the vegetables grown in our region.
Read Also
New AgriInvest requirements can have major implications
AgriInvest is an effective initiative that has positively helped farmers mitigate unexpected risks, allow for better cash flow and access additional funds to invest in capital improvements.
Together, these two books will give you a lot of satisfaction and nourishment from your garden. I have one copy of each book to give away. If you are interested in either one, please send an email to me at sgalvin@shaw.ca with your name and indicating which book you would like. I will make a draw and mail them out during the week of July 29.
Sauteed green beans with garlic and almonds
- 1 lb. fresh green beans, ends trimmed 500 g
- 1 tbsp. toasted sesame oil 15 mL
- 1 tbsp. canola oil 15 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. black pepper 2 mL
- 2 tsp. minced garlic 10 mL
- 2 tsp. brown sugar 10 mL
- 1/3 c. sliced, or slivered almonds 75 mL
Make sure the beans are patted dry after washing and add to a large skillet along with oil. Saute over medium heat one to two minutes. Add garlic, salt, pepper and brown sugar and continue to saute. After sauteing for an additional five minutes, add the almonds.
Saute another five minutes or until green beans are easily pierced with a fork. Allow to cool slightly before serving.
Maple mustard glazed carrots
There is barely a hint of flavour from the maple syrup and mustard, allowing the flavour of the carrots to shine. If you don’t have dill, thyme or flat leaf parsley works equally well.
- 7-8 medium carrots, peeled and sliced 1/4 inch thick on the diagonal .5 cm
- 3/4 c. water 175 mL
- 1 1/2 tbsp. pure maple syrup 22 mL
- 2 tsp. grainy Dijon mustard 10 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 1 tbsp. butter 15 mL
- 1 tbsp. fresh dill, finely chopped 15 mL
Place the carrots, maple syrup, mustard, salt and pepper in a medium saucepan with the water. Stir well. Bring carrots to a boil over high heat, uncovered. Turn down the heat to medium, cover and simmer the carrots until they are almost tender, but not quite, about five to six minutes.
Remove the lid and continue to simmer the carrots until almost all of the liquid has evaporated, about eight minutes. Stir in the butter and dill. Season to taste with more salt and pepper, if you like.
Adapted from Vegetables — A Love Story by Renee Kohlman.
Taiwanese cucumber salad
Persian cucumbers are crisp mini cucumbers. They have almost no seeds, contain less water and the skin is delicate.
- 5 Persian cucumbers
- 1/2 tsp. kosher salt 2 mL
- 3 cloves garlic
- 1/4 c. rice vinegar 60 mL
- 2 tbsp. mirin 30 mL
- 2 tbsp. granulated sugar 30 mL
- 2 tsp. toasted sesame oil 10 mL
- 1-2 tsp. chili crisp 5-10 mL
- 1 tsp. white sesame seeds, optional 5 mL
Trim and cut the Persian cucumbers crosswise into 1/2-inch-thick (1.25 cm) rounds. Place in a strainer set over a bowl or in the sink, sprinkle with 1/2 teaspoon (2 mL) kosher salt and toss to combine. This will draw out some of their moisture. Let sit for 20 minutes. Meanwhile, make the marinade.
Mince garlic cloves and place in a small bowl. Add rice vinegar, mirin, granulated sugar, toasted sesame oil and one to two teaspoons (5-10 mL) chili crisp, if desired. Stir until the sugar is dissolved.
When the cucumbers are ready, rinse under cold running water. Pat dry with towels. Place the cucumbers in a bowl and add the marinade. Let the cucumbers marinate at least four hours or up to overnight, stirring them from time to time.
To serve, remove the cucumbers from the marinade. Garnish with white sesame seeds, if desired.
Roasted red peppers with garlic
- 4 medium to large red bell peppers
- extra virgin olive oil
- 1 or 2 garlic cloves
- cider vinegar
The peppers can be cooked on the barbecue, under the broiler or on a gas cook top.
To make them on the barbecue, place whole red peppers on the grill and cook until blackened on all sides. To make them in the oven, place them on a sheet pan under the broiler with the door slightly ajar. As they char and blacken, turn so that all sides are done. On a gas cook top, place them on the grate over the open flame and cook similar to the barbecue. Turn until all sides are blackened.
After the peppers are completely charred, use tongs to place them in a paper or plastic bag or a bowl with a tight fitting lid. This will allow the peppers to steam and soften.
When cooled, remove the peppers from the bag, and use your fingers to pull off the outer layer of skin. Remove all seeds, stems and ribs. Discard the skins, stems, seeds and ribs and slice the peeled peppers lengthwise into thin strips with a sharp knife.
Place strips of peppers in a jar with a tight fitting lid and drizzle with olive oil to cover. Add one or two whole cloves of garlic. If storing for more than a couple of days, add a splash of cider vinegar to prevent botulism. They also freeze well for up to six months.
Serve with oven toasted crostini or baguette.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
