Home-grown veggies taste richer

This summer, I grew my first vegetable garden! It was not only fun; I discovered it saved money. And my vegetables tasted different ... better, in fact, than store-bought ones. I picked my vegetables at the peak of their flavor, and it truly made a difference. My tomatoes have so much more flavor than store-bought tomatoes and so do my cucumbers, carrots and radishes.

My doctor, who grew up on a farm, swears that home-grown vegetables have more vitamins and are healthier because they are usually not sprayed with pesticides. There are other, more natural ways to get rid of pests. Since I'm in my garden most mornings to “water and weed,” I notice if there has been any “bug activity.” Then I get busy to get rid of the invaders!

I'd encourage others to try their hand at planting vegetables as a hobby. It will get them out of the house and into fresh air, reduce their grocery bill, provide some delight and give them some delicious vegetables to enjoy.

My mother-in-law is coming for a visit at Christmas. She is from Europe and is staying for a whole month, and I want her to try some of the dishes we love so much.

She is convinced that my husband and I eat only frozen, pre-packaged meals because that is what her other daughter-in-law does. I want to assure her that her son and grandchildren are being fed fresh food, as well as let her sample some southwestern cuisine. So, would you reprint your tasty Southwestern Veggie Rice recipe? I haven't made that in a while, and my family loves it.

I love this recipe, too. I'll be happy to do a reprint. Here it is:

INGREDIENTS

3tablespoons salad oil 1 large onion, chopped 2cloves garlic, minced or pressed

1/2 teaspoon salt 10ounces frozen or canned peas and carrots, thawed 11/2 cups peeled, seeded, chopped tomatoes 2chicken bouillon cubes 2cups boiling water

11/2 cups rice

1/8 teaspoon cayenne pepper

PROCEDURE

Cook oil uncovered for 2 minutes on high in a 3-quart microwave-safe casserole. Add onion, garlic and rice. Cook uncovered on high for 3minutes until onion is limp and rice is opaque. Stir once. Stir in cayenne pepper and bouillon cubes that have been dissolved in the boiling water. Cover tightly and cook on high for 4 to 7 minutes, or until liquid begins to boil. Reduce heat to medium and cook for 10to 12minutes, or until most of the liquid is absorbed and the rice is tender. Let stand covered for 5 minutes.

Don't peek! Let it set to absorb the moisture. At the end of the standing time, stir in peas, carrots and tomatoes.

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