Delicious Summer Salad

Often times, when out in the garden, I formulate recipes in my head as I pick vegetables. Yesterday was no exception. This time of year, squash and peppers are abundant, and I often scramble to figure out fresh & delicious recipes for my family. I don't want them to feel they are constantly eating the same thing over and over again. I mean, I can eat smothered squash everyday, but teenagers seem to need variety in their lives; and let's  be real, variety IS the spice of life! My challenge, come up with an enjoyable side dish using squash & peppers. Well, I succeeded! It was SO good, my family asked for it again today. I see it becoming a regular at our dinner table, and an easy fresh dish for those summer barbeques. I hope you enjoy this as much as we do!

2 Ears of corn
1 Yellow squash chopped small
1 Chili pepper (or jalapeño) seeds removed and minced
1 Red bell pepper chopped small
Salt to taste (I didn't measure, just sprinkled some on)
1/2 tsp cumin
1 1/2 tsp sugar
1 Tablespoon apple cider vinegar
Removed corn from cobs, add remaining ingredients, mix together & enjoy! It taste delicious freshly made, but it's even better when it sits in the refrigerator for a couple of hours.

There's Just Something Special....

about seeing your kids light up when they wake up to a fresh batch of blackberry jam. The smiles on their faces as bite into their morning toast smeared with what was fresh berries on the vine not 24 hours before, does a mama's heart good. I love it!

I've spent the last week scouring recipes to preserve the bounty of foods that are coming from our garden. Some, I've followed exactly, others, I've made my own. It's a great feeling of accomplishment to see rows of deliciously canned jams, jellies, pickles, and relishes, and knowing that your family will eat well during the winter months.

So what have I done this week? Squash relish, bread and butter pickles, fermented dill pickles, and blackberry jam! YUM!