Uses For Fresh Vegetables – Using Fresh Vegetables From Your Garden

Let’s tell the truth. We all know we should eat more vegetables. USDA guidelines recommend that adults eat 4 to 5 servings of vegetables every day. I find that growing a garden puts fresh vegetables on hand, which challenges me to find creative uses for fresh vegetables. If you are looking for some innovative ways to use fresh vegetables, let me share some of my homemade favorites.

Uses For Fresh Vegetables
Uses For Fresh Vegetables

Great uses for fresh vegetables

Here are my 7 best ways to use fresh vegetables from the garden:

  • Fresh Homemade Sauce: Amish paste tomatoes, Corno Di Toro peppers, onion, coriander and garlic are my garden vegetables to make my fresh coarse style sauce. I’m not very hot, but a diced jalapeno can add a hint of spiciness.
  • Country green beans with new potatoes and ham: This family favorite is an indispensable meal when young green beans and new potatoes are ready for harvest. I prefer to fry diced new potatoes with onions and ham to add flavor. During the last minutes of cooking, I add the green beans and stir until they turn green and tender.
  • Tomato salad: The rich flavor of our tomatoes makes this seasonal salad a success for the family. My recipe involves small pieces of tomato, pepper, onion, and cucumber. A pinch of seasoned salt, a splash of olive oil and a touch of water mix with the juice of the tomatoes to create the tasty dressing of this salad.
  • Mixture of roasted root vegetables: When the final autumn harvest produces an abundance of root vegetables, I find this delicious side dish a quick and easy way to use overhead. Simply dice everything available, from radishes and turnips to kohlrabi and sweet potatoes. Cover lightly with olive oil, sprinkle with a pinch of seasoned salt, and roast until tender. This dish freezes well and retains its fresh cooked flavor when cooked in the microwave.
  • Zucchini bread: This hearty dessert bread saved many large courgettes from the compost pile. The loaves freeze well and if I’m feeling really ambitious, I use my bread recipe to make a zucchini layered cake complete with homemade cream cheese frosting.
  • Tomato, basil and mozzarella sandwiches: This lightly toasted sandwich is perfect for those hot summer nights when standing on a hot stove is unbearable. Serve with homemade refrigerator pickles or freshly made three bean salad.
  • Soups and stews: Soups and vegetable stews are one of my favorite ways to use fresh vegetables from the garden. These delicious comfort foods can be prepared when garden vegetables are plentiful and frozen for quick and easy winter meals. For me, the best part of choosing soup and stew recipes is knowing that I will use fresh vegetables that are more abundant in the garden.
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