Summers when I was a kid meant supper from the garden. These days it would be a stretch to say I’m doing much vegetable gardening. There’s a pot of herbs on the porch, potatoes growing in the front yard, and a cherry tomato plant that’s almost produced enough fruit to cover it’s expense.
In short, we’d starve if we depended on what I’m growing. But that’s okay because there’s local produce at the grocery store and a farmer’s market on every corner. Which means we can still have supper from the garden–it’s just not OUR garden.
One of my favorite suppers this time of year includes buttery corn-on-the-cob, sliced tomatoes, fried okra, and corn bread. And if you really want to garnish that plate just right, you can add some crisp cucumber salad. And you should probably finish the whole thing off with peach cobbler and vanilla ice cream.
Then go hoe the garden some more.
4-5 pickling cucumbers peeled and thinly sliced
1 sweet onion (Vidalia if you an get it) halved and sliced
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
2 teaspoons salt
1 garlic clove chopped fine
Alternate layers of cucumber and onion in a glass dish. Combine remaining ingredients in a small saucepan and bring to a simmer, dissolving the sugar and salt. Pour hot liquid over vegetables, let cool, cover and refrigerate. You can eat this salad after six hours or so, but it gets better after a day or two. As you eat the cucumbers and onions you can just add more back into the liquid.
What’s your favorite summer supper?