I’ll admit it. I’m not much of a vegetable gardener. When I lived in the woods, I really didn’t get enough sunlight to support most of the vegetables I was interested in growing. When we moved to our current home, I tried doing some raised bed gardening with vegetables. But truth be told, my heart wasn’t in it.
Maybe it’s because when I was a kid, my parents had a huge vegetable garden that I was not a fan of. I thought the field where the garden resided could have been much better used to house the horse I always dreamed of having. I did love eating the fresh vegetables that came out of that garden, though, and learned a lot about preserving food from my mom. We always had a bounty and spent time freezing corn and green beans to enjoy in the winter.
The other reason I don’t grow my own vegetables is definitely that I live in Amish country. A quick drive from home and I can find lots of farm stands bursting with fresh produce. I love supporting our local farms and deciding what to eat based on what’s in season and our local farm stands don’t disappoint.
I adopted this habit years ago when I joined a Community Sponsored Agriculture (CSA) program. When you sign up, you pay a set amount to get a weekly share of what the farmers grow. You are taking a risk with the farmers because in the case of too much or too little rain crop yields may or may not be great. Each week you pick up your share of the harvest and then prepare whatever is in there for your meals. I loved trying things that I normally wouldn’t have bought otherwise. If you get a chance to participate in CSA, I would highly recommend it.
Why the Grill Is the Right Tool for Summer Produce
During the summer my favorite way to cook it to grill. Whether you grill outside on your deck like we did when we lived in the woods or on an indoor grill that we use now, grilling is a quick way to prepare meat and veggies. Grilling means you don’t need to heat up your home by turning on the oven and you don’t create a lot of dishes to wash by using a lot of pots and pans.
Start With What’s Actually Ready
Instead of going to the grocery store where produce is shipped in over long distances, find a local farm stand and choose what’s in season now. This guarantees freshness which is key to getting the most flavor and nutrients from the produce you choose. Make sure what you choose is ripe and ready – not under-ripe or overripe and past its prime. Be sure to you’re your produce come to room temperature before you start to grill.
Grilling also helps preserve nutrients in your produce because cooking is fast. And it brings out unique flavors that steaming can’t match.
Simple Prep That Makes All the Difference
Here’s the step where less is more. The fresh taste of the produce is what shines through so preparation is minimal. Wash and dry all of your produce and cut it into pieces large enough to stay on the grill but small enough to finish cooking quickly and easily. Brush lights with oil or melted butter or a very simple marinade. For your brush, you can use a bundle of fresh herbs to bring out even more flavor. Below you’ll find the steps to grill a few of my favorites.
Heat and Technique
Always preheat the grill. This will help seal in the natural juices and prevent sticking. Use a medium heat for most produce. You can do a hand test to check the heat by holding your hand above the grill grate. For medium you should be able to hold your hand there for 4 to 5 seconds before you need to pull it away.
You can also place more delicate or hard to cook veggies in a foil packet with seasoning and heat the sealed packet on the grill for several minutes.
The Stars of the Summer Grill
Here are a few of my favorites – easy grilling instructions for summer meals:
Corn on the Cob — The Technique That Changes Everything
• Soak ears in cold water (still in husks) for 1-2 hours before grilling
• Grill over direct heat — no need to remove silks beforehand
• Turn occasionally until husks are charred — about 15-20 minutes
• The moisture in the corn creates steam that cooks it perfectly from inside
• Heavy rubber gloves when removing hot husks — important safety note
Zucchini and Summer Squash
• A midsummer staple at every PA roadside stand
• Slice lengthwise or into thick rounds, brush with oil, quick cook
Eggplant
• Slice into rounds, salt briefly to draw moisture, pat dry, oil, grill
• Takes on a beautiful smoky flavor
Tomatoes
• Halved, a few minutes on the grill concentrates flavor dramatically
• Particularly good alongside grilled meat
Asparagus
• Simple, quick, beautiful — toss with oil, salt, pepper, grill 3-4 minutes
Peaches — The Sweet Finish
• Halved and pitted, cut side down on a hot grill
• Brown sugar and butter brushed on close to end of cooking — not too early or sugar burns
• Cinnamon or ginger for warmth
• Serve alongside grilled meat or as a simple dessert with vanilla ice cream
Your Relaxed Summer Meals
Eating with the seasons is not only delicious – it’s more relaxed. You don’t need to plan and search. Just show up the farmer’s market and cook what’s available. I hope that enjoy the process.
Have you tried grilling fruits and veggies? What’s your favorite? Comment below – we’d love to hear from you!
