Delaware Today editors share their favorite uses for fresh garden herbs and vegetables.
“Fresh tomatoes are great in a caprese salad with fresh mozzarella and basil. Drizzle with balsamic vinegar and olive oil, and voilà, the perfect summer appetizer paired with a glass of wine.” —Meg Ryan, Associate Editor
“No bowl of homemade guacamole—just-ripened avocados, yellow onions, garlic and lime juice—is complete without a sprinkle of fresh cilantro from our herb garden (a few pots in a windowsill). For an extra kick, I drizzle on a little of Mago’s roasted habanero sauce.” —Ashley Breeding, Executive Editor
“The jokes about gardens producing an overabundance of zucchini aren’t off the mark. Sometimes it’s hard to figure out what to do with the inevitable avalanche of green summer squash. But between stir-fry, baked Parmesan rounds, chunks added to kebabs on the grill, “zoodles,” and taco boats filled with seasoned meat, cheese and a dollop of sour cream, it all manages to get eaten without squash fatigue setting in.” —Scott Pruden, Senior Editor
Published in the July 2020 issue of Delaware Today magazine.