If you happen to have a garden, you may face this dilemma: Everything seems to ripen at once. You have a few days where you get the green beans or some early tomatoes, then whammo, you can’t keep up with the vegetables as they struggle to bust loose from their vines, stems and other appendages. When this happens, how do you eat everything?
Some people give their fresh garden veggies away as they multiply exponentially. Others can the extras. I imagine other people try to keep up by creating new dishes and have salads every night to accommodate the lettuce, radishes and onions that are sprouting.
I was faced with this issue a few weeks back when our verdant garden decided to send me tomatoes, eggplant and banana peppers all at once. Now if you think about it, these are not vegetables you would think to combine in one dish.
But since I picked all of them, and had them lying on our counter, I had to think of something to do with them. I decided to slice them all up, throw them in a skillet, sautéed them, then cracked two eggs and beat them into the mixture. As that quickly coalesced, I added some McCormick’s seasoning, sprinkling it in lightly.
Once this was accomplished, I slid it onto a plate, then covered it with grated mozzarella cheese and microwaved it for about a minute. It was dang good. I would have never figured it would turn out that way. The banana peppers gave the eggs a bit of a bite. The eggplant and mozzarella went together perfectly. And the fresh tomatoes stood out.
This event occurred, of course, when the rest of our family was off looking at colleges, so they did not have to indulge in my bizarre creativity. If you get faced with a similar dilemma, it may be best to put off trying these new mixes until the rest of your family is gone for the evening. Then the kitchen is all yours.
Some people give their fresh garden veggies away as they multiply exponentially. Others can the extras. I imagine other people try to keep up by creating new dishes and have salads every night to accommodate the lettuce, radishes and onions that are sprouting.
I was faced with this issue a few weeks back when our verdant garden decided to send me tomatoes, eggplant and banana peppers all at once. Now if you think about it, these are not vegetables you would think to combine in one dish.
But since I picked all of them, and had them lying on our counter, I had to think of something to do with them. I decided to slice them all up, throw them in a skillet, sautéed them, then cracked two eggs and beat them into the mixture. As that quickly coalesced, I added some McCormick’s seasoning, sprinkling it in lightly.
Once this was accomplished, I slid it onto a plate, then covered it with grated mozzarella cheese and microwaved it for about a minute. It was dang good. I would have never figured it would turn out that way. The banana peppers gave the eggs a bit of a bite. The eggplant and mozzarella went together perfectly. And the fresh tomatoes stood out.
This event occurred, of course, when the rest of our family was off looking at colleges, so they did not have to indulge in my bizarre creativity. If you get faced with a similar dilemma, it may be best to put off trying these new mixes until the rest of your family is gone for the evening. Then the kitchen is all yours.
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