Peppers like these at the
Farmers’ Market make colorful, nutritious veggie dishes (Photo by Sherri McKinney, Williamsburg Virginia Farm Bureau).
It’s summer, and that means farmers’ markets are in full swing. Is there anything more appetizing than wandering through booths stuffed with vibrant green, red and yellow peppers, orange tomatoes, purple plums and yellow squash?
Summer is the time for eating fresh fruits and vegetables in peak season. And, interestingly enough, June is National Fresh Fruit and Vegetables Month.
The following recipe from a cookbook compiled by county Farm Bureau women’s committees in
Southeast Virginia combines the best of the season’s vegetables with protein-rich beans for a flavorful medley.
2 tablespoons extra virgin olive oil
1 red onion, diced
2 cloves garlic, minced
2 bell peppers, seeded and chopped
1 bunch asparagus, chopped
2 cups frozen corn kernels (Later in the summer you certainly can substitute fresh kernels)
1 can butter beans, drained (or an equal amount of cooked fresh butterbeans, once they become available)
handful of flat-leaf parsley, chopped
salt and pepper to taste
Heat skillet over medium heat. Add oil, onion, garlic and peppers. Sauté, stirring frequently, about 5 minutes. Add asparagus and corn; continue cooking 3 to 5 minutes. Add butterbeans and cook until beans are heated through, about 1 to 2 minutes. Season with salt and pepper; finish by sprinkling parsley on top.