This is a picture of a typical seasonal meal in our farmhouse kitchen: Whatever-Is-In-Season-That-We-Happen-To-Have-Near-At-Hand. We usually heat some butter, olive oil, or coconut oil in our much-used cast iron pan, throw in any vegetables (the vegetables that cook the quickest are the last to be thrown in), add some salt and any fresh or dried seasonings we feel like, and enjoy. One-pan wonders. That’s what our breakfast, lunch, or supper usually looks like. We like to say, If you know how to stir-fry, steam, roast, or make salads, you can easily and deliciously use any vegetable we grow. But it’s […]