Chop 2 cups of tomatoes, 2 cups of corn, 1 medium green pepper, 1 medium sweet pepper, ¼ cup fresh cilantro, parsley or basil, 2 cups black beans, and combine with 1½ tsp cumin, 1 tsp chili powder, 1 Tb oregano (dry or Fresh) and 3 Tb olive oil, 1 clove garlic, 3 Tb lime juice or balsamic vinegar. Serve with warm tortillas or corn chips. Also good with fresh sliced Avocados.
Cooking on the farm is often equal parts love and improvisation. With fresh vegetables and herbs at our fingertips, we never want for a good meal to share with family and friends. Some of the recipes below capture the spirit of cooking in our kitchen.
We’re hot, exhausted, dirty. Neither of us feels like cooking. It’s about 8:30 p.m. after a long day in garden and field. A quick shower brings a second wind and some inspiration. For a split second, I remember something I used to eat from vegetable plates across the Carolinas during my early newspaper days down South. I have no butter beans, but I do have corn, butter, water, salt, pepper and a whole lot more.Read More