It’s not the fanciest meal. No refined ingredients or exotic preparations. Just simple, fresh food from the garden.
There’s a distinct pleasure in knowing that most of the food on my plate came from my garden, picked just minutes before cooking.
Zucchini Stewed with Tomatoes
From The Farmer's Kitchen
2 small zucchini
½ onion, sliced thin
4 garlic cloves
2 tablespoons olive oil
Salt and pepper to taste
1 – 2 cups stewed tomatoes
¼ cup white wine (optional)
2 tablespoons butter (optional)
2 tablespoons fresh herbs such as basil, parsley or tarragon (optional)
1. Slice zucchini into 1/2” thick circles.
2. In a large skillet, over medium flame, add olive oil. Sauté onions and garlic, the edges barely browning, about 5 minutes. Add squash slices, ¾ teaspoon salt, and ½ teaspoon black pepper. Continue cooking and stirring until squash begin to soften, approximately 5 minutes.
3. Add stewed tomatoes. Continue cooking as long or as briefly as you like; this is traditionally cooked until fully soft but need not be.
4. Add the optional fresh herbs at the very end.
From the garden: zucchini, garlic, broccoli, basil, tomatoes
Garden to Table: 30 minutes