In keeping with my avowed menu planning approach, I started the morning anticipating what the day’s harvest would bring in. A vegetable mélange of okra, beans, baby squash and peppers (some sweet bananas and some habaneras) suggests itself, herbed with chives and cilantro. New Zealand Spinach, sautéed with garlic, thyme and a splash of red wine might be good. The latest batch of pesto can dress up whatever fish is in the freezer, and some sliced tomatoes and cukes on the side will round out a light repast.

Well, not so light, since we ate that entire pot of mixed veggies. The ingredients change with the day’s harvest, but the technique is usually a hit. After coating the bottom with a bit of olive oil, the vegetables are layered down as they come off the cutting board, with the densest on the bottom. In this case, it was beans, then okra, squash, peppers, herbs and garlic. This can be done well in advance of mealtime, letting the covered pot just sit until about a half hour before. Then it goes on at medium high, with maybe a shake or two, until you hear the vegetables sizzling. I uncover and instead of salt, sprinkle on some soy sauce, give it a stir and recover the pot, turning it down to low until you are ready to eat. Pretty foolproof, and good with almost any combination of just picked vegetables and herbs.