This is the time of year I look forward to, when visits to the produce department at the supermarket are brief and less frequent. The garden is starting to churn out the veggies. Cucumbers are producing steadily, tomatoes are ripening, some of the peppers are in full swing and we’ve been bringing in squash for awhile now. Perpetual spinach and Malabar spinach will continue producing until Fall.
Today I picked the first handful of tender young green beans. They were grown in a container about 22 inches in diameter which houses approximately 15 plants in about 10 inches of soil.
The garden vegetables in today’s rice dish were: green beans, green and golden zucchini, garlic, Shishito and Padron peppers.
I began by sautéing the peppers in olive oil, the stem and calyx of each pepper removed (see how I avoided having to look up the plural of calyx?).
I tossed the sautéed peppers with coarse gray salt and set them aside. We freely snacked on these while the rest of the dish came together.
In the same pan I sautéed sweet onion and garlic in avocado oil for a few minutes before adding the steamed green beans and squash.
Next I added freshly cooked rice.
Finally I added the Shishito and Padron peppers, the stars of the show in my opinion. Black pepper was added on the plate (just picture in your mind this stuff on a paper plate and sprinkled with black pepper because that’s the way it happened).