Well, here we are reaching the end of another growing season. In spite of a cool spring and garden crops being late, it looks like another bumper crop. Many are busy canning and freezing for the months ahead. I know I'm always looking for new ways to serve up those beautiful summer veggies; here are some of my simple and favorite ways of using my vegetables.

FRESH TOMATO SALSA

1 c diced fresh tomato

1/2 cup finely chopped green, yellow or red pepper

2 TBSP finely chopped white or green onion

1 jalapeño chile finely chopped or grated, seeds

removed

1 TBSP chopped fresh cilantro

2 tsp lime juice

1/2 tsp minced garlic, or to taste

Sea salt to taste, about 1 tsp

It's wonderful fresh, but you can make larger amounts and freeze it. When using frozen, add 1/2-1 can tomato paste, it thickens the water leeched from the vegetables in freezing. You may need to add more salt

This tip comes from my friend Judy. Thanks!

HUMMUS

2 c cooked garbanzo beans

1/4 c tahini or sesame meal

1 clove garlic

4-6 TBSP lemon juice

Dash of hot pepper

1 TBSP olive oil

Sea salt to taste

1 TBSP finely chopped parsley or basil (optional)

Mash or puree garbanzos with rest of ingredients preferably with a food processor. Garnish with a drizzle of olive oil & parsley. Serve with a plate of fresh garden vegetables: carrots, broccoli, zucchini,, whatever you like

CUCUMBER YOGURT SAUCE WITH MINT

1/2 c grated cucumber

1/2 c nonfat plain yogurt

1 TBSP chopped fresh mint

1-1 1/2 tsp lemon juice

1/2 tsp ground cumin

Pinch cayenne pepper

Sea salt to taste

Add this to your plate of veggies & hummus delicious!

Try roasting some of your surplus pepper crop. Split red, green, yellow peppers in halves, remove seeds and place in a hot 450 degree oven until skins begin to turn golden brown, about 5-10 minutes. When cool, skins will easily peel off. Store in olive oil with a few garlic cloves thrown in. They'll last about two weeks in the refrigerator. Add to pasta salads, soups or use as a garnish for sandwiches.

If you're canning hot peppers, try adding a few quality dill pickles, cucumbers, small onions, cauliflower pieces or red peppers; it looks beautiful and makes a tasty treat or gift come Christmas.

If you're making bread & butter pickles, try pickling some green beans in the same brine, or dilled; they're good that way too!

If you would like to see your favorite garden recipe here please write me and I'll share it. I love to hear from my readers in the kitchen! Submit to: Rebecca Huber RN, CMT 312 Hill Arcade, Galesburg, IL 61401

Last Modified: September 4, 1996