GARDEN FRESH SALSA

2-3 cups fresh fleshy tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped onion (use a few green onion tops if desired)
1/2 cup sweet bell peppers, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup hot peppers (habanero or jalapeno) seeded and fnely chopped
2 tsp lime juice
salt and/or pepper to taste

Cut small tomatoes in half and gently squeeze to remove seeds and excess juice until you have 2 to 3 cups of fresh tomato flesh (between a dozen and twenty tomatoes). Place in processor and pulse six times, or coarsely chop by hand . Add onion, peppers, cilantro, and lime and pulse six more times (or coarsely chop by hand and combine in a large bowl). Add salt and pepper to taste. Eat fresh and store leftovers for 3-4 days. Adjust amounts of each ingredient to suit your taste and availability of vegetables. Best
used fresh.

Submitted by Corinna Sinclair

Sausage Soup

For all that cabbage from your bumper crop!

1 ring Kielbasa smoked sausage
2 cans chicken broth
2 cans small red beans
16 oz. canned tomatoes
1 large onion, sliced or chopped
2 cups shredded cabbage

Slice sausage into medallions. For a unique flavor sauté them with the onions briefly before adding to the crock or stock pot. Combine remaining ingredients in a crock pot to slow cook all day or a stock pot and set to simmer for 2-3 hours. Serve with bread.

Submitted by Corinna Sinclair

Recipe: Roasted Cauliflower

ROASTED CAULIFLOWER

1 Head Cauliflower
4 Tablespoons Olive/Canola Oil
1 Lemon, Zested and Juiced
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1 Teaspoon Ground Coriander
2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese

Preheat the oven to 400 degrees and lightly grease a small baking sheet or cast iron skillet. Remove any green leaves from the cauliflower and trim off the hard part of the core. In a medium bowl, whisk together the oil with lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.(You can add or change seasonings to your taste.) Use a brush or your hand to spread the marinade evenly over the head of cauliflower. (Any leftover marinade can be stored in the fridge for up to three days and used with meat, fish or other veggies.) Place the cauliflower in the prepared pan and roast until the surface is dry and lightly browned, 30-40
minutes. Let cool a bit before slicing into wedges, serve warm with Parmesan sprinkled on top.

Submitted By: Sheri Kisch

Controlling the Weeds

Once in a while you find something useful on Facebook. This is a common recipe for weed killer that works quite well and doesn’t leave a dangerous residue for children and pets.

One gallon vinegar

2 cups Epsom Salt

1/4 cup dish soap (Dawn for the cuticle dissolving properties)

Mix these ingredients together in proportion in a metal or plastic container for spraying. Brown or white vinegar may be used successfully. Table salt may be substituted, but make sure you let it all dissolve to avoid plugging the spray nozzle. Spray generously on leaves of unwanted plants in the morning hours, covering all leaves until dripping. Leaves will brown and dry up within hours in the sunshine. Spray all mixed solution – do not store in the sprayer as the salt will corrode it all.

Good Things to Eat – Chilled Cucumber Soup and Special Zucchini Hot Dish

Chilled Cucumber Soup

2 medium cucumbers

2 cups 1% buttermilk

1 1/2 teaspoon sugar

1/2 reduced-fat sour cream

1 teaspoon dillweed

1/2 teaspoon salt

1/8 teaspoon white pepper

2 green onions, chopped

Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.

From Taste of Home – Submitted by Sheri Kisch

Special Zucchini Hot Dish

4 small zucchini, sliced diagonally

1 large sweet onion, thinly sliced

2 tomatoes, sliced

12 slices of cheese

2 green peppers, sliced

2 tablespoons butter

In a shallow buttered dish (2 qt) arrange half the zucchini around the sides and bottom, then half the tomatoes, onion, pepper and 4 slices of cheese. Sprinkle with salt and pepper. Dot with butter. Repeat. Dish will be full – cover with foil. Bake at 375 degree pre-heated oven for 45-60 minutes or until vegetables are tender.

Cut remaining 4 cheese slices diagonally in half. Remove dish from oven and arrange slices on top. Return to oven for 2 minutes. Serve warm.

Submitted by Sheri Kisch