As granddaughter attests, fresh is best

When it comes to food, there’s nothing better than fresh vegetables from a home garden. My granddaughter Meagan Carter wholeheartedly agrees.

Meagan showed an interest in cooking when she was only 4 or 5 years old. I tried to interest her in baking, but that is just not her thing. She does not like to measure anything, and any baker can tell you the importance of measuring every ingredient. Baking is out; cooking in general is in, and she is good at it.

Meagan learned to fully appreciate fresh veggies from helping her paternal grandmother, Janice Jones. Meagan cooks from scratch and doesn’t want any canned vegetables in her meal planning unless it is her own canned tomatoes.

Janice also taught Meagan how to prepare these “garden goodies,” and Meagan must have paid attention because she cooks some of the best food I have ever tasted.

Sometimes she cuts up whatever fresh vegetables we have, puts them in a large shallow pan, sprinkles them with olive oil and seasons them with salt and pepper. She varies the seasoning. Sometimes she uses lemon pepper, and other times she uses seasoned salt. They are cooked in the oven until tender — simple, easy and flavorful.

There is a big difference when cucumbers are fresh from the garden. I always looked forward to pickle-making time when my mother was able to get fresh cucumbers. If you can get fresh cucumbers at the farmers market, you might want to try my Fresh Dill and Cucumber Vinaigrette. Drizzle some of this special dressing over fresh lettuce from the garden.