Spring came late to Northeast Wisconsin which means the crops are just getting started. This is a good thing because what you get when you go to the Farmer’s Market are the babies: the baby carrots, the baby beets, little fresh peas, tiny zucchini, spring onions and mushrooms.
Mix those sweet little veggies with cherry tomatoes and tiny peppers and little celery sticks and you have the essential ingredients for a Vegetables a la Grecque.
4 cups water
1 cup red wine vinegar
3/4 cup olive oil
1 Tbls salt
2 cloves garlic, whole, bruised
1 bay leaf
3 sprigs fresh thyme
grindings of black pepper
One thick slice of onion
Put all the above together in a shallow pan and simmer for fifteen minutes. With a slotted spoon scoop out all of the solid stuff. Poach the vegetables in the remaining liquid till they are tender but firm. Do them individually since different vegetables cook at different rates. The zucchini and mushrooms should go last since they really soak up the marinade. And If you use beets do them last otherwise your poaching liquid and all the other vegetables will be pink.
Arrange the poached vegetables in a serving dish, pour some marinade over the top and let cool.
Add a nice grilled piece of chicken, some crusty bread and you’ve got a great summer dinner.
Note: Cherry tomatoes don’t poach well, serve them on the side.
Note 2: Later in the summer, add green beans.