Showing posts with label garden vegetables. Show all posts
Showing posts with label garden vegetables. Show all posts

Saturday, August 1, 2026

THE DELIGHTFUL DAYS OF AUGUST

The month of August once kicks off its first day with an ancient festival called Lammas Day. Celebrated on August 1st by early Christian communities, it marks the start of the wheat and grain harvest, giving thanks for the first crops. Its name comes from the Old English words hlāfmæsse, meaning "loaf-mass," because people baked bread from the new grain and brought it to church to be blessed. 
 
Besides Lammas Day, The International Day of the World’s Indigenous Peoples is celebrated on August 9th’; National Aviation Day on the 19th; and Women’s Equality Day, which celebrates the 19th Amendment, on August 26th. Lastly, the month of August invites us to relish the last joys of summer. 

In Pennsylvania, August is usually hot. Temperatures can range from 70 to 80+.  If the rainfall is also favorable, our gardens are filled with mature vegetables to harvest: squash, cucumbers, tomatoes, bell peppers, sweet corn, and more. 

                                                            

As part of a farm family growing up, I was always in awe about the largeness of our garden. My mother both canned and froze the produce. We had learned quickly not to tell her that we were bored. Those words would send us outside with a trowel, hoe, or hand cultivator to weed a row of onions or corn or whatever vegetable she decided needed care after peering out the kitchen window at the garden. 
 
I often enjoyed the task. It was an effortless one which allowed me to daydream while tiny insignificant weeds were laid to rest in the sunshine and wilt. I also make a connection with nature as I watched the plants grow. It brought a quiet sense of patience and inner peace-- and self-satisfaction to see a clean, weed-free row evolve when I was finished.
  
 I was the child who disliked inside work like sweeping, dusting, and cleaning. There was something magical about outdoor work where a gal could be alone and conjure up her muses. Although I will admit, I also liked ironing for the same reason—entering la, la land in my head.     

When signs of autumn start to sneak up on the horizon, I become a little melancholy realizing the long hours of daylight will fade once September draws near. 

But until then, I’m overjoyed to be outdoors with the plants, the birds, and the bees. . . and those delightful summer days of August.

                                     

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Thursday, August 8, 2019

BON APPETITE - August is SALSA Month!

It's that time of the year when the tomatoes are ripening faster than we can eat them. This is an ideal time to make salsa.



FRESH SALSA
  • 4 cups chopped peeled fresh tomatoes
  • 1/4 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 teaspoon salt - optional
  • 1 jalapeno pepper, chopped find - optional
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator. Yield: 3-1/2 cups. You can substitute lime juice instead of vinegar.

Tuesday, August 7, 2018

BON APPETITE! Cheesy Stuffed Pepper Casserole

It's that time of year when our gardens are starting to provide an abundance of vegetables. Green peppers are one of them. For many, it's a love or hate relationship with this vegetable! I love peppers of all colors--green, red, and yellow--in salads. Here's a recipe that makes green peppers taste perfect. Sometimes I prefer to leave out the the corn.


Cheesy Stuffed Pepper Casserole
 
2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup finely diced onion
29 oz can diced tomatoes, drained
3 (14 oz) cans tomato sauce
2 (14 oz) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer five (5) minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese.

Bake at 350 degrees for 12-15 minutes or until cheese is melted. Serves 10 - 12 people

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