Warm season harvests are well under way! There is something to harvest daily, whether it’s a flush of determinate crops or smaller pickings of what is ripe that day. Making the most of harvests is a big part of why we garden, getting to enjoy the fruits of our labor. Knowing simple cooking techniques to easily put together a meal with fresh garden goods is something every gardener should know. Below are just three ways to easily prepare meals without the use of a recipe. There are other cooking techniques that I use like stir frying, sautéing and steaming. The ones below really allow the flavors to be savored in my opinion and highlight each vegetable.

• Raw – I admittedly sample everything from the garden in the garden as I harvest. I use a lot of what I have from the garden, especially on really hot days, raw. I make salads, salsas, crudités, etc. You can pair what’s coming from the garden with homemade crackers, fresh baked bread or in sandwiches. You can add them raw to cooked protein of your choice for things like burgers. This is the simplest way. 
• Grilled – Summer is a big time for grilling. Grilling is a good way to cook food when you just don’t want to use the stove. I suggest using a griddle like the Blackstone or another similar kind. You can easily grill vegetables and fruits on a griddle without the worry of losing smaller pieces between grill grates. If you have a grill there are vegetable baskets and griddle add-ons that can be placed on the grill. I suggest tossing everything in a high heat safe oil like avocado oil, salt and pepper. I also like to add fresh herbs like basil just after cooking or earlier if hardier like rosemary. Pair with grilled protein of choice and any additional sides you want.
• Roasted – If there is a cool day in the forecast, roasted vegetables are an option. I usually leave this cooking technique for fall harvests or early spring harvests. I use an unbleached parchment lined baking sheet. I generally roast vegetables at 400°F anywhere from 25 minutes up to 50+ minutes depending on the vegetables size and density. You’ll know they’re done when you can easily pierce them with a fork and they have a bit of char, but not too much. (Make sure you don’t overload the baking pan and space out the vegetables otherwise they’ll steam instead of roast.) 

However you decide to prepare your harvests, savor each one! The season will be over before you know it and soon you’ll be daydreaming of fresh picked produce. Don’t forget to preserve the harvest in some way too! Whether it is through freezing, dehydrating, canning, fermenting, etc. There are so many ways to enjoy the harvest, the choice is yours!