Creating a Life of Plenty

Tonight’s Harvest and Meal


With the help of the farmers market (for the corn) and my garden, dinner tonight was a snap.  Tonight I came home from work and went out into the garden to check on things.  It has been grossly hot for the past week and I have pretty much just been watering to keep everything alive.  With the temperatures finally dropping a few degrees, I could spend some time in the garden inspecting and harvesting.  I harvested a few cucumbers (which will be featured in tomorrow’s post), an enormous zucchini (which will be used for zucchini bread in a couple of days), some green and red beans as well as a couple of jalapeno peppers…it may sound like an odd combination, but I whipped up a rice salad that was absolutely marvelous!


½ lb mixed string beans

3 ears of corn

1 medium jalapeno pepper

1 cup of rice

1 ¾ cup water

1 Tbsp. butter


Remove the ribs and seeds from the peppers and place in a large mixing bowl.  Set your rice steamer to cook 1 cup of rice (with 1 ¾ cup water, butter, salt and pepper).  Cook the rice then immediately place in the bowl with the chopped pepper to steam.  While rice is cooking, bring 5 quarts of water to a boil and blanch the cleaned corn, remove from the water and shock in cold water.  Repeat with the beans.  Remove corn from the cob and toss with rice, chop beans and add to mix.  Salt and pepper to taste.  Make my standard go to dressing with


2 teaspoons Dijon mustard

1 teaspoon honey

2 teaspoons white wine vinegar

2-3 teaspoons olive oil

Salt and pepper


Whisk all ingredients together and add to cooling mixture.  Pair this salad with lean grilled chicken breast or top salad greens for a great vegetarian meal.


Happy Gardening!


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