My trip to the Thursday Red Stick Farmers Market determined what went into a skillet of sautéed vegetables.
Straightneck and crookneck squash, along with zucchini, homegrown onion, bell pepper and fresh tomato, received a quick sauté in butter and olive oil.
When vegetables are this fresh, you can hardly go wrong with any form of cooking. I finished it off with snipped fresh parsley and green onions growing in my herb pot.
The next night I spread a single layer of the leftover vegetables on a baking sheet, topped them with freshly grated Parmesan cheese and browned them under the broiler.
They were quite tasty that way, too.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.