I adore late summer when fruits and vegetables abound. I often find myself headed to a farmer’s market or Michigan roadside fruit stand to pick up something bright and juicy.
It feels like squeezing the last bit out of summer.
Last Saturday, our 13 year-old and I hit our local outdoor market. there were fuzzy peaches, crisp apples, buttery sweet corn, smooth tomatoes, sparkling jams, hearty breads and gorgeous flowers.
It was like a picnic for the eye.
Here are some pics I snapped on my cell phone along with a favorite fresh salsa recipe. Yummy and healthy. And, for a treat, a peach crisp recipe that is sure to be a hit.
Oh, and a fun, fruity giveaway for one of you who leaves a comment so be sure to read to the end. Winner announced Monday.
Each year our youngest plants a “salsa garden” in large terra cotta pots on our deck. It includes Roma tomatoes, jalapenos and cilantro. Here is his famous salsa recipe.
4 cups finely chopped Roma tomatoes (Use this kind because they are meaty and not too juicy. Otherwise the salsa is runny)
1 cup finely chopped purple onion
1 medium jalapeno, seeded and finely minced (do not touch your eyes while working with this!)
1 garlic clove, minced ( or 1 1/2 teaspoons minced garlic from a jar. Don’t use powdered or dried)
1 1/2 teaspoons sea salt
1 tablespoon vinegar (white or apple cider)
2 tablespoons fresh lime juice
3 tablespoons fresh, snipped cilantro
Toss and serve! We like it best with hearty, multi-grain chips.
Made this the other day. It was gone in a heartbeat. I had to force myself just to have some fresh sliced peaches and Greek yogurt instead. But no worries, the boys and their friends polished this off!
Mix the following with a pastry blender until crumbly. Do not over-mix.
1 3/4 cups unbleached flour
3/4 cup rolled oats (not quick oats)
1 cup sugar
1 3/4 sticks cold, salted butter, cut into small pieces (14 tablespoons)
½ teaspoon salt
In a 9 x 13 inch pan that has been sprayed with cooking spray place:
Enough peeled, sliced peaches to fill the pan 3/4 way to the top (How many will depend on size. Be sure they are just ripe. Not over-ripe or hard. They should have a slight give when pushed in with your thumb)
Then, sprinkle with a mixture of:
1/3 cup sugar
1/4 cup unbleached flour
1/4 teaspoon salt
Then, lightly sprinkle on topping mixture. Bake at 375 degrees for 20-25 minutes or just until bubbly and topping is golden.
~ Some Summer Vanilla Berry lotion from Bath & Body Works
~ A box of STASH herb teas including fruity flavors like wild raspberry, mango passionfruit, blueberry & cinnamon apple chamomile
~ A bag of Ghiradelli Dark chocolate & raspberry squares
To be entered, leave us a comment with your favorite summer fruit or veggie and how you like to eat it. Fresh? In a crisp? A cake or muffin? Scooped in a favorite dip?
If you have time and want to leave a recipe too, that would be fabulous. In fact, I’ll do a second giveaway. One gal who also leaves a recipe will be chosen to receive a signed copy of my book A Life That Says Welcome. It is full of company’s comin’ simple recipes along with cleaning short-cuts, decorating on a shoestring tricks and plenty of ideas for having others over, even with kids in the mix.