There’s nothing better this time of year.
The sweet flavor of fresh picked corn and juicy, ripe tomatoes only comes around once a year so you better enjoy while it lasts. In the south, we begin harvesting strawberries and lettuce in May; squash, green beans, cucumbers and peaches in June and blueberries, blackberries, okra and corn in July. If you time your garden just right you might get most of it together for a wonderful meal.
Since I enjoy reading cooking magazines and books, I find lots of new recipes to try. And this year there have been more unique recipes than usual, something different that sounds enticing. I’ve really stepped out of my comfort zone, thrown caution to the stove, and got rid of the crazy notion that it might take too long or it might not turn out as well as a good ole standby. Trust me these dishes are delicious and not at all difficult to make, and as a bonus the ingredients call for all the great treats growing in our gardens this time of year.
Cucumber Rounds with Hummus and Yogurt