Summer Deliciousness

Winter squash thriving at the bottom of a hill, appreciative of the extra soil and nutrients that have accumulated there over the years. ETA: mid-to-late August.

I have so much fun cooking this time of year - with the variety of crops, there is almost an endless amount of dishes you can prepare. Below is some of what we enjoyed this past week - a few dishes were inspired by friends that stayed with us - we had a fairly traditional Greek meal, Yum!

Lettuce, peppers, cucumber, cherry tomatoes and thyme - roughly chopped up the veggies and herb and placed in large bowl. Topped with a chunk of good quality feta cheese, good olive oil, a bit of vinegar, salt and pepper and mixed up - simple yet so flavorful.

Swiss chard - this was as simple as it gets - chop the chard and place in a pot of rapidly boiling salted water. Cook for 1-2 minutes, or just until wilted. Strain and push as much of the water out of it. Place in bowl and top with lemon juice, olive oil, salt and pepper - very nice.

Zucchini - grilled it and topped with olive oil, salt, pepper a squeeze of lemon juice and a few thyme leaves.

Eggplant, zucchini, peppers, cherry tomatoes, herbs - grilled the veggies, and then put the leftovers into a pasta salad and had it for lunch for a few days.

Tomatoes, scallions, pepper, hot pepper, garlic and cilantro - made a very delicious salsa - so good I made it twice!