We leave for Amalfi (vacation with Clementine’s 2 grandmothers) on Sunday, and when we come back, my veggie garden will probably be mostly done for the year. It’s been a total joy eating fresh from the garden beans, squash, and tomatoes all summer long. The corn didn’t really work out, and for some reason the chard never really took off (I think I overcrowded again) but there were beans for dinner about every third night, and the tomatoes just keep coming. Clementine eats squash like it was candy; she literally stuffed her face with it at dinner tonight and we had to take it away from her for fear she would choke. We are blessed with a child who loves vegetables, and I can’t help but think it’s partly because she gets such fresh, sweet produce.
Brian Sharp came over last week and made a vegan dish that blew my mind it was so good. The recipe is apparently courtesy of Lulu — thank you Brian and Lulu! I made it again a couple of nights ago (by no accident it features the three veggies we happen to have a lot of) and just had the leftovers tonight while watching ANTM. Assuming Lulu and Brian won’t mind me sharing, here it is:
1 tsp coriander seeds
1 tsp mustard seeds
large pinch of curry leaves (maybe 5-10 leaves)
a bunch of green beans, whole
a bunch of zucchini, chopped
a bunch of tomato, chopped
(I added a small head of cauliflower last time since we didn’t have as much squash)
1/2 tsp turmeric
1c grated coconut (the higher quality the better)
Pour a few tablespoons of canola oil (and definitely not olive, it’ll smoke at too low a temp) into a large frying pan over medium-high heat. add both teaspoons of seeds. When they start to pop, dump in the green beans and curry leaves. Cook until the green beans are done, maybe 5 or so minutes, maybe a bit more.
Once the green beans seem almost done, add the zucchini. Cook until it’s tender but not mushy, another few minutes.
Finally add the tomato, coconut, and turmeric and cook a few minutes more, until the tomatoes have reduced enough that there is a reasonable amount of liquid in the pan.
Serve over rice.