summer vegetables, Vermont farmhouse style

Surprise potluck tonight–we only heard about it twelve hours ago. And so I’m cooking in the morning again, this time using a quick, rustic method we learned in Vermont. There it was zucchini, but you can apply this to the whole range of summer vegetables. Green beans, as I just did, or corn, or okra, or eggplant…

That’s green beans, cut into big bite-size lengths; most of a yellow onion, chopped very large; three or four basil stalks, whole; a can of tomatoes with green chiles (soon we’ll have fresh); a little extra water (since green beans don’t give off as much liquid as zucchini does); and some salt. You bring that to a boil, then simmer it with a lid on for about 15 minutes, until everything but the basil looks delectable.


1 Response to “summer vegetables, Vermont farmhouse style”

  1. June 2, 2010 at 14:28

    Love your easy method! In lebanese cuisine we also stew vegetables like this, but instead of basil add a heck of a lot of garlic! and cilantro pesto too!

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