Cooking with fresh vegetables straight from the garden gives your meals added flavor. Fresh vegetables from the garden are much fresher than the vegetables in local markets. Try your hand at cooking with garden vegetables, and you will be so amazed at the flavor that you will be planting gardens every year.
Clean and wash all fresh vegetables. Leave out the amount of desired vegetables you will be cooking, and put the rest in the crisper drawer of the refrigerator.
Chop the cabbage in pieces and place in a saucepan with water just covering the cabbage. Cook on medium heat and boil approximately fifteen minutes or until the cabbage is tender. Alternatively, place the cabbage in a skillet with 1/4-cup oil and saute until tender.
Cut the ends off squash and slice into rounds. Place in a skillet with chopped onion and enough oil to cover the bottom of the skillet. Saute on medium heat until the squash and onion are tender. Add salt, pepper and seasoned salt to taste. Alternatively, place squash in a saucepan with a small amount of water and two tablespoons butter and boil until tender.
Break the broccoli in pieces and steam in the microwave approximately five minutes. The broccoli will be crunchy tender. Alternatively, place the broccoli in a saucepan with a small amount of water and boil approximately five minutes. Add shredded cheese and butter to taste to the water for cheesy broccoli.
Chop jalapeno peppers and use in any dish that you would like a spicy flavor. Jalapenos are versatile and produce a mild or hot flavor. Saute jalapenos with onions and place on top of steak or use them as an appetizer. Remove the tops and seeds of several jalapenos and stuff the inside with softened cream cheese. Chill for at least two hours and serve as an appetizer.