Vegetables live on

I acknowledge that it's been just about four years since my last post. But, here I am. And with a new cookbook by Deborah Madison, "Vegetarian Cooking for Everyone," which has liberated, released, or perhaps launched me in new directions. It's true that on return from vacation on the 16th, I found moldy beets and mildewed broccoli in the refrigerator, but I can proudly say that my throw-out vegetables now include beet greens and serrano chiles, to which Deborah M introduced me. And the limes in the refrigerator are used for more than just vodka tonics.

One recent success: corn soup, made with corn from the farmers market, onion, potato, and stock, whirred in the blender for 3 minutes, a little light cream stirred in, and served hot or cold with fresh herbs. Essence of sweet corn. Very positive, don't you think? Tonight I prepared a stew of zuccini, tomatoes, garlic, capers, black olives, and fresh herbs from the bed outside the kitchen door. Ate it with feta cheese over brown rice.

For the most part I am feeling encouraged about my relationship with vegetables.