This is that time of year when everything we’re bringing in from the garden can overpower the kitchen. Our refrigerator is so full of cabbage, corn, squash, cucumbers, carrots and beets that we have to beware of pushing something fresh to the back where the fortress of colorful produce will shield it from out sight. After all the hard work in the garden, and the work the plant put in to grow into its full beauty, I don’t want to neglect it!

 

This year being a gardener feels doubly overwhelming because on top of the long-awaited bountiful harvest, we’ve also had more than abundant July rains, which isn’t typically the case during this usually dry month in Kentucky. There have been ponds in my garden that I’ve never seen before. Because the soil drains well, they haven’t remained long enough to cause a problem but they have encouraged the weeds to proliferate. If I hadn’t mulched between my vegetables, the garden would look like even more of a jungle than it already does.

 

In the midst of all this, I remind myself that when I have all of that freshly harvested goodness, I don’t need an elaborate recipe or cooking process to experience the flavor of the harvest. Here are some of my simple takes for enjoying summer vegetables.

 

The humble cucumber sandwich is my favorite lunch at this time of year. I use a good slice of bread, top it with mayonnaise or salad dressing then add sliced cucumbers. I sprinkle the cucumbers with a little salt or a seasoning mix.

Roasted beets are deliciously sweet when they come out of the oven. I don’t follow traditional instructions. I use a peeler to remove the skins then cut them into uniform pieces. I toss them with olive oil and coarse salt then roast them on a tray at 400 degrees until they are fork tender. The length of time will vary depending on the size. As an extra treat, serve them with balsamic vinegar or a balsamic vinegar reduction.

 

Sauteed squash is an easy stove top preparation that doesn’t take long. I melt butter in the skillet, slice the yellow squash or zucchini then add it to the pan with a small amount of salt. When I have fresh onions, I slice them and throw them in, too. Cook until slightly brown and fork tender. Serve as is or with a sprinkle of Parmesan cheese.

 

Microwaved corn on the cob is a quick addition to any meal. Shuck the ear of corn, put it on a plate and microwave it for 60 to 90 seconds. The time will vary depending on the strength of your microwave and if you cook multiple ears at a time.

 

Compound butter is a tasty addition to any summer recipe and uses fresh herbs. I especially like it on freshly baked bread or corn on the cob. I typically use basil, parsley or both.

 

Silky Compound Butter
1 stick of butter, softened
2 TBSP cream cheese, softened
¼ C basil leaves (or another herb)
1 TBSP olive oil
1 clove garlic, minced
Pinch salt
1. In food processor, puree herb leaves, garlic and olive oil.
2. By hand, mix butter and cream cheese. Add pureed mixture and a pinch of salt.
3. Serve immediately. Will keep in the refrigerator.