It's that time of year when the "Farm Fresh" signs frequently placed in produce sections are actually accurate.
Produce vendors pop up and stock their tables with piles of recently harvested vegetables and fruits. Home gardeners gleefully enjoy the fruits of their labors mere minutes after picking them.
After those first heady meals featuring unadulterated (except for salt and pepper) sliced tomatoes or buttered corn on the cob, the search is on for recipes to feature the season's bounty.
An admitted french fry fiend, I am always leery of recipes claiming to provide a healthy alternative to them. My baked sweet potato fries are never crispy, so I didn't have much hope for the conversion of soft fresh zucchini into crispy zucchini sticks. Several key steps in the recipe proved to be game-changers.
The first was to place the cut zucchini on paper towels and lightly salt to draw out the moisture. The second was to bake the zucchini on a cooling rack positioned on a baking sheet. This allowed the air and heat to circulate and cook them evenly. The final step of placing them under the broiler crisped them up nicely.
Whether you're hosting a cookout or are asked to bring a dish to one, the Tomato Basil Corn Salad will be a popular addition. With a base of fresh cherry tomatoes and corn, this versatile salad can be personalized with your favorite vegetables. The recipe I adapted called for diced cucumber, which is not popular with some members of my family. I substituted avocado.
The addition of beans would elevate this salad from side to main dish status. Cumin and chili powder in the dressing would give a Southwest slant. You get the idea. The recipe makes four side servings. I will definitely double it next time.
Our little vegetable plot yielded a small amount of fresh, sweet peas earlier this month. I looked for a recipe to showcase the little gems and found it in Orzo with Parmesan and Peas. The tiny oblong pasta didn't overpower the delicate peas, but it was instead the perfect platform for them, combined with the salty Parmesan cheese and bright lemon in this recipe. The season for fresh peas is lamentably short, but frozen peas are a fine substitute in this recipe.
In fact, the season for farm-fresh local produce is also too short. Better take advantage of it now!
Julie Robinson is, among other things, a freelance writer who spent eight years writing features for the Charleston Gazette. She is also the executive director of the West Virginia Nursery & Landscape Association and owns a custom floral design business called Natural Elements. She and her husband, Reed, live in Charleston.
She can be reached by email at julial@suddenlink.net.
Crispy Parmesan Zucchini Fries
Serves 4
4 small zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
kosher salt and freshly ground black pepper
PLACE quartered zucchini on paper towels and salt lightly to draw out moisture.
Allow to sit for 10 minutes.
Heat oven to 350 degrees .
Coat a cooling rack with nonstick spray and place it on a baking sheet; set aside.
Combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper in a small bowl.
PLACE zucchini onto prepared baking sheet.
Drizzle with olive oil and sprinkle with Parmesan mixture.
Place in oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
SERVE immediately, garnished with parsley, if desired.
Tomato Basil Corn Salad
Serves 4
3 tablespoons olive oil, divided
1 tablespoon lime juice
1 small garlic clove, minced
½ teaspoon oregano
¼ teaspoon salt
1 ½ cups fresh corn, cut off cob, or frozen corn, thawed
1 ½ cups cherry tomatoes, halved
¼ cup finely chopped sweet onion
1 avocado, diced
2 tablespoons julienned fresh basil leaves
1/3 cup crumbled goat cheese
WHISK 2 tablespoons of oil, lime juice, garlic, oregano, salt and a pinch of black pepper in a small bowl and set aside.
HEAT remaining oil in a skillet and cook corn until tender or charred, if desired.
Pour corn into a large bowl, and allow corn to cool.
Add tomatoes, onion, avocado and basil.
TOSS with dressing and cheese. Refrigerate until serving.
Orzo with Parmesan and Peas
1 ½ cups dry orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
3 ½ cups chicken broth
1 teaspoon fresh thyme
1 lemon, zested
1 ½ cups peas (fresh or thawed, if frozen)
1/3 cup grated Parmesan, plus more for garnish
juice of 1/2 of a lemon
salt and pepper to taste
ADD olive oil and pasta to a skillet and cook over medium heat, stirring occasionally until toasted, about 30-60 seconds.
Add garlic and stir for about 20 seconds.
Add broth and thyme.
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed the water and is tender.
ADD lemon zest, juice and peas, and stir until the peas are bright and cooked.
Add the cheese and salt and pepper to taste, and serve immediately.