Bill who putters wrote:
Concerned not so much with canning, drying, etc but fresh use. I
love tomato with white cheap bread and hellman's mayonnaise with
salt and pepper.
But the basil is ready and a simple tomato salad and oil is great.
Then the basil with oil and pine nuts says add a carb. Then the dill
says add cucumbers and heavy cream and add to the store bought
herring and ... What do you do with real fresh jewels ?

Simply display the true flavour of the vegetable.

- Use it while it is absolutely fresh
- Don't overcook it
- Don't over-fancify it and obscure the flavour with too many other things.
Your produce has not been degrading in a cool room for weeks so you don't
need to make up for that.

Other than in vegetarian households vegetables are rarely the centre of the
meal in western countries. With good produce you can change that. I still
love my meat but I have grown towards veges. Which is cheaper and better
for my health.

David