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BACK TO THE GARDEN

© Vaudie E. Harrison

As I told you last week, this is the time of the year for all of us to enjoy the fruits of our--or someone else's--gardens. There is just nothing that can beat the taste of freshly picked, or harvested produce.

If you haven't been able to plant a garden of your own, try to find a Farmer's Market or Produce Stand to obtain some fresh Vegetables. You'll notice the difference in the taste. If you must, use what you can find in your local Supermarket, but be aware that the flavor just won't be the same as freshly harvested produce.

It's still hot outside--record breaking heat in some places--so we'll continue to give you recipes that won't add unnecessary heat to your home. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

MARINATED VEGGIE MELODY

2-3 Carrots (Cut or Sliced into bite-size pieces)

1 1/2 Cups Fresh Mushrooms (Whole or Sliced)(I prefer small, whole Mushrooms)

1 Medium or Large Cucumber (Sliced)

1 Medium Red Onion (Thinly Sliced)

1 Cup Cauliflower Flowerlets

1/3 cup Red Wine Vinegar

1/4 cup Olive Oil

1/2 teaspoon Dried Oregano(Finely Crushed)

1/8 teaspoon salt (Or to Taste)

1/8 teaspoon Black Pepper (Or to Taste)

For the marinade, mix the Red Wine Vinegar, Olive Oil, Oregano, and Salt and Pepper and mix well.

Fill a large saucepan one-half full of Water and bring to a boil. Add the Sliced Carrots, lower the heat and simmer for 2-3 minutes. Add the Cauliflower Flowerlets and simmer for 1 more minute. Add the Mushrooms and continue to simmer for 2-3 minutes more, or until just barely tender.

Drain the veggies, using a colander and, leaving them in the colander, submerge them in ice water to stop any residual cooking. Drain completely and put into a large bowl.

Stir in the Cucumber and the Sliced Red Onions. Pour the Marinade over all the veggies and toss to coat completely.

Cover and refrigerate for at least 5-6 hours to allow time for the flavors to marry.

Serve cold, on a bed of Lettuce Leaves, using a slotted spoon to remove the veggies from the Marinade. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

TOMATO, ONION, CUCUMBER SALAD

4 Large, Ripe, Red Tomatoes (Sliced)

4 Large, Ripe Yellow Tomatoes (Sliced)

1 Large Cucumber (Thinly Sliced)

1 Medium Red Onion (Thinly Sliced)

1/4 Cup Balsamic Vinegar (Or Red Wine Vinegar)

1/4 Cup Olive Oil

1/4 teaspoon Salt (Or to Taste)

1/2 teaspoon Black Pepper (Or to Taste)

3 Tablespoons Fresh Basil (Minced)

3 Tablespoons Fresh Tarragon (Minced)

Place the Tomato Slices, Cucumber Slices, and Onion Slices, in overlapping layers, on a large platter or serving dish. Mix the Red Wine Vinegar and Olive Oil together and pour the mixture evenly over all the vegetables. Sprinkle the Salt and Pepper over all, and then sprinkle the Tarragon and Basil over the top.

The copyright of the article BACK TO THE GARDEN in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish BACK TO THE GARDEN in print or online must be granted by the author in writing.