Summer Vegetables Ready for Delicious Eating
July 25, 2011 | Peggy Martin
Our garden is producing green beans, cucumbers, potatoes, onions, carrots, zucchini, yellow crookneck squash, peppers – green, banana and hot peppers plus basil, dill, and cilantro. My sister Rhonda’s tomato crop looks the best it has in years. We have already picked cherry and grape tomatoes. Next week the large tomatoes and the heirloom varieties will be in full production.
Even with several families picking out of the garden I always find something I can serve for dinner. Our feature recipe Summer Bounty Salad is super easy and you can use whatever vegetables you pick from your garden, buy at a farmers market or are on special at the grocery store.
I suspect that soon we will not be able to eat everything we pick. Then we will be able to give friends, family, and seniors, who live in the same independent living apartment as my parents, our extra harvest.
If you have extra vegetables in your garden, consider donating them to a local food shelter where it will benefit members of the community. If the local food pantry does not accept fresh produce, contact area churches to see if any have an established food donation program.
- 7 cups cut-up vegetables (zucchini, broccoli, carrots, radishes, green onions)
- 1 pepper (green, red, or yellow), sliced (1 to 1 1/2 cups)
- 2 tomatoes (red or yellow or mixed)
- 2/3 cup light or fat-free dressing
- Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes make the broccoli and cauliflower in florets.) If you plan to make this ahead or keep for several days, seed the tomatoes or they get too juicy.
- Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing. Cover and refrigerate 1 to 3 hours to blend favors. Store any leftovers in refrigerator and use within 3 days.
~ pointers from Peggy