Garden-Fresh Goodness: Recipes for Great Summer Eating

By Chris Ellis

    ‘Tis the season to enjoy fresh produce from our local farms that is so abundant, delectable and delicious at this time of year. Enjoy it either on its own or with the rest of your meal whether it be breakfast, lunch, dinner or a snack.
    Let the children in your family depending on their age eat veggies straight out of the garden or from the farm stand or local farmer’s market. Make them mindful of how delicious the fresh veggies and fruits are at this time of year.
    Local produce for children can be just as tasty simply raw and unaltered as opposed to a cooked dish. I have written below a couple recipes that use the bounty of produce around us as this time of year. Enjoy and eat your food slowly, savoring each bite with your family!

YOGURT DILL WEED DIP

    1 cup plain nonfat or low fat yogurt
    ¼ cup mayonnaise or mayonnaise (soy mayonnaise)
    1 tsp dill weed or 1 Tbsp. or more fresh dill weed
    1-2 cloves garlic, minced or ½ tsp. garlic powder salt and pepper to taste

    Mix all ingredients together and blend well.

    Allow to sit for several hours so flavors can develop. Serve with any fresh raw vegetables such as cucumbers, zucchini, peppers, sugar snap peas or carrots.

QUINOA BLACK BEAN SALAD
(Adapted from Moosewood Restaurant Low Fat Favorites)

    Quinoa is a gluten free grain that is very flavorful and high in protein. It has a bitter resin over it that needs to be rinsed before cooking so make sure it is rinsed under in a strainer before cooking.

    In a saucepan bring 1 ¼ cups water to a boil. Add ½ cup rinsed quinoa and simmer on low heat for about 15 to 20 minutes until all the water is absorbed. Add more water as needed.

In a small bowl combine the following:
    1 -2 Tbsp. olive oil
    1 Tbsp. lime or lemon juice
    ½ tsp cumin powder
    ½ tsp. coriander powder
    2-4 Tbsp. chopped fresh cilantro
    2-4 Tbsp. chopped chives or scallions or spring onions
    2 cups cooked black beans
    2 cups diced fresh tomatoes
    1 cup chopped sweet pepper (a variety; red, yellow or green)
    1 cup chopped cucumber
    2 tsp. minced green chiles or hot peppers (optional)
    Salt and pepper to taste

    Add the cooled quinoa to this combination of vegetables, beans and seasonings. Refrigerate until ready to serve. SERVES 4 Prep Time – 30 minutes.

FROZEN FRUIT POPS

    2 cups fresh berries (blueberries, strawberries or raspberries)
    ½ cup apple or orange juice
    1-2 bananas if desired
    Place berries, bananas and juice in blender.

    Blend until smooth and pour into popsicle holders which can be purchased at kitchen stores, discount or dollar stores or at yard sales. Freeze until solid and enjoy on a hot summer day!!

EDAMAME (SOYBEAN) SUCCOTASH

    Fresh soybeans are available here in Vermont by early to mid-August and can be enjoyed in salads of all kinds or can be eaten as is after they are boiled in the pod for 5-8 minutes. Children love slipping the beans out of the pods. They are high in protein and have a great taste!

    3 cups soybeans, cooked and cooled
    2 cups corn, cooked (Use corn that is fresh off the ear or frozen then cooked)
    ¼ cup olive oil
    ½ tsp salt
    pepper to taste

    Mix all the ingredients together and serve as a side dish or alongside the main meal entrée. Feel free to add other chopped vegetables such as tomatoes, peppers, zucchini, onions or cucumbers to this. Serves 4 to 6 people.