Friday, July 2, 2010
Today in my harvest basket I had peas, potatoes, zucchini and onions from the garden. It's been an awesome season for peas this year. They're just so sweet right off the vine. I've been waiting so patiently for the potatoes to be ready to harvest. There is something I really love about reaching into the dirt to find these ruby red gems and knew I didn't want to make potato salad or roast these yummy spuds just yet.
We've been having splendid weather here this past week and the holiday weekend is going to be a beauty, but a hot one. With a lobster bake and cookout to go to this weekend, I just wanted a simple summer supper tonight. So we grilled some barbecued chicken, made a big garden salad along with some new potatoes, fresh peas, zucchini and just pulled onions. If you have an abundance of potatoes in your gardens, or frequent your local farmers market, give this simple recipe a try. It's easy to prepare and awfully good!
Peas, Potatoes & Zucchini
10 new potatoes, quartered
1 cup fresh peas, hulled
2 small zucchini, trimmed and sliced
1 onion, chopped
2 TBLS olive oil
2 TBLS unsalted butter
2 garlic cloves, smashed
fresh thyme, summer savory, parsley--minced
ground black pepper
bacon crumbles to taste
Par boil the potatoes -- just until tender. Drain & cool. In a skillet sautee the garlic and onion in the olive oil and unsalted butter for just a few minutes. Add the fresh peas, zucchini, herbs and seasoning and continue to cook until the zucchini is just becoming soft. Toss in the cooked potatoes, gently mix all and cook for another 3-4 minutes. I had some leftover bacon from breakfast, so I added the crumbles just before serving. Enjoy, and I hope everyone has a fabulous 4th of July!