Fried Vegetables

Warm lands seem to celebrate their gift of vegetables in loving ways. I think of the frito misto of Italy, the savory tians and gratins of Provence. In our South, garden-fresh vegetables can take a quick dip in cornmeal and a fast turn in a skillet to bring more of a summer day to a plate than many more pretentious preparations.

For a summer lunch during the garden’s zenith, serve crowder peas with vegetable relishes, fried vegetables such as cymlings and okra,