The awesome August harvest


August brings with it the thick of plentiful produce, with almost everything that can be imagined, except tropical fruits and vegetables.

Mouth-watering juicy tomatoes, tasty eggplants and sweet corn, crisp beans of all shapes and sizes, sweet carrots and beets, luscious melons and an abundance of flavorful herbs are just some of the delicious choices, but there are many other vegetables and fruits available too numerous to mention.

Enjoy the recipes below with your family and be mindful of this magnificent harvest as you consume them.


A great recipe to use up that supply of tomatoes.

2-3 ripe red tomatoes, finely chopped

1/2 cup green or yellow peppers, finely chopped

1 hot pepper, how much depending on heat tolerance

1 small onion, finely diced

2 cloves garlic, minced

Juice from 1 lemon or lime, or 2 tablespoons apple cider vinegar

Salt and pepper to taste

Mix all ingredients together well and serve with your favorite chips or vegetables.

Chilled Cucumber Soup:

4 cups plain yogurt, or 2 cups sour cream and 2 cups yogurt

2 cups minced cucumbers

1 red or orange pepper, finely minced

2 tablespoons apple cider vinegar

2-3 cloves garlic, minced

1-2 tablespoons fresh mint, chopped

1 tablespoon fresh dill weed, chopped

1/2 to 1 teaspoon salt

Freshly ground pepper to taste

Mix all ingredients together well and chill for at least 2-3 hours. Serve after mixing again.

YIELD: 6 servings

Crunchy Zucchini Circles:

(Adapted from “Honest Pretzels” by Mollie Katzen)

2 medium zucchini

1-2 eggs

2 tablespoons olive oil

6 tablespoons seasoned or unseasoned bread crumbs, or wheat germ

3 tablespoons grated parmesan cheese

1 teaspoon dried basil

1/2 teaspoon oregano

1/2 teaspoon onion powder

1/4 teaspoon salt and pepper, or to taste

Preheat oven to 350 degrees. Slice zucchini into circles about quarter-inch thick. Break eggs into mixing bowl and beat well. Oil a cooking sheet. Measure all dry ingredients into a mixing bowl and stir well: bread crumbs, salt, oregano, basil, parmesan cheese and onion powder.

Dip zucchini slices into beaten egg, then into seasoning mixture, and place on cookie sheet. Bake for about 10 to 15 minutes, or until browned on one side. Turn and bake for another 10 minutes until browned and crispy. Add more oil as needed.

Eat hot or cold. YIELD: 3-4 servings