- A batch of "dilly beans" marinating in my fridge right now, made from string beans our backyard neighbor gave us from his garden, and dill from our own. I don't make enough to can these, but I follow Jane Brody's recipe for a batch big enough to enjoy as a side dish for several days.
- Dinner tonight: 1000 Hills Cattle local, grass-fed beef hamburgers on bakery buns with slices of the first ripe slicing tomato from our garden, plus sweet, buttery corn on the cob from Grism's stand on Water Street
- A dozen or so new Sun Gold cherry tomatoes ripen every day or so in the garden - extremely prolific, early to ripen, and utterly delicious
- Enough zucchini from my two plants over the past two or three weeks that we have made zucchini-cheese bake, zucchini muffins, chocolate zucchini cake and oven-roasted zucchini "fries" (melt-in-your-mouth wonderful)
- The ever-wonderful local tortilla chips (both yellow and blue corn varieties) from Whole Grain Milling Company in Welcome, Minn. A terrific addition to practically any occasion.
- A mind-bogglingly enormous cabbage from a recent farmers' market made a nice big batch of Asian coleslaw, and we've still got some cabbage left over
- Potato salad from local farmers' market potatoes
- Cucumbers from my colleague's garden, plus some more of my own. I eat them many ways, but one favorite way is to chop them up and put them on top of a quesadilla that's first topped with good salsa, either homemade or Salsa Lisa (made in Minneapolis)
What are you enjoying eating this summer?