My method of cooking is rather creative, especially when it comes to vegetables. I rarely have a recipe and often don’t know what I will make when I get started. I begin with a few ingredients, generally whatever is ready in the  garden,  and the dish just sort of takes on a life of its own.

That’s what happened with the dish above that I made for lunch recently. I noticed that some turnips were ready for harvest so that started the base for my dish. I washed off the dirt and peeled a turnip then I chopped it into matchsticks and sliced the greens from the top. The matchsticks went into a nonstick skillet with a little butter. When they were partially cooked, I added the greens and sautéed a little  longer. When this was nearly cooked, I added some leftover corn from a cob and diced up a tomato that was laying around. Add salt,  pepper,  and some garlic powder and voila! A feast fit for a king. Or at least someone with a fine appreciation of vegetables.

Creative concoction number two for the week is seen above. The zucchini are finally ripe! Oh happy day! Get out your aforementioned nonstick skillet and melt the butter. No margarine for us. We do often use olive oil instead of butter but the first harvest of vegetables merits the use of real butter. Wash the zucchini, cut off the ends, and quarter it. Cut the quarters into slices. Of course how you choose to cut the zucchini depends on its size. Mince some fresh garlic and lightly brown it in the butter. Add and saute the zucchini until nearly cooked. Then put in quartered baby Bella mushrooms and saute slightly.  Add previously cooked corn, removed from the cob. Season with salt and pepper. Top with grated Parmesan cheese. Cover with lid and turn off heat. Return to eat in about five minutes when cheese is all melty and delectable.

Cooking can be fun because it is a science, an art, and a way to nourish yourself all rolled into one. I  encourage you to grab some things from your garden, or local farmer’s market, and create something new and satisfying.