Eckert’s Vegetables

Vegetables come in all shapes, sizes and colors. Who can resist freshly shucked sweet corn, a ripe tomato just off the vine or a just picked tender head of lettuce? All reasons why I love summer so much!

Nature has beautifully adapted vegetables to their season. When they are in season they require little if any cooking. We get so excited as Spring time rolls around, because it feels as though it has been so long since we have gotten the chance to really enjoy homegrown veggies straight from the field.

A local farmer and long time friend of the Eckert family, has been supplying us with the best asparagus around for years, even my kids can’t get enough of our first spring time vegetable. When I ask my daughter, why this asparagus is better than all others, she quickly replies, “Because Donnie grows it with love!” Soon after, fresh sweet corn hits the store, we just can’t seem to keep the bins stocked. In fact, each time a new vegetable ripens the same scenario occurs…the vegetable just flies off the shelf.

Root vegetables, sturdy greens and woody herbs are all the buzz in the fall and winter, they store well and are perfect addition to any soup or stew. Each vegetable certainly has its time and place on our kitchen table. Here are a couple of our family’s favorite recipes. We hope you enjoy them too!

Corn Okra & Tomatoes Recipe

Ingredients

1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, minced
6 tbsp butter or margarine
2 cups chopped tomatoes
2.5 cups fresh corn, cut from the cob (about 4 ears)
1 cup sliced okra
1 tsp salt
½ tsp freshly ground black pepper

Directions

Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender. Add tomato and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add corn and remaining ingredients; bring to boil. Reduce heat and simmer 9 minutes or until corn is tender.

Roasted Tomatoes Gratin Recipe

Ingredients

4 medium tomatoes, cut in half
Ground black pepper
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tbsp butter, melted
1 tsp garlic

Directions

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Place tomato halves, cut side up on a prepared baking sheet. Place Season with salt and pepper and set aside. In a small bowl, combine bread crumbs, Parmesan cheese, butter and garlic. Spoon over tomatoes. Roast tomatoes in a preheated over for 10-12 minutes or until bread crumb mixture is golden brown.