Cucumbers, zucchini and various other early summer vegetables are being harvested within the Midwest. This week I thought I would give you another healthy dish to assist in the very hot days of June and early July. Just about any combination of vegetables can be turned into a marinade. This week I’m featuring a very simplistic recipe for peppers, carrots and cucumbers. But this is just a beginning, any combination of ingredients can become a summer masterpiece.
This weekend we’re involved in a family celebration that’s actually on Table Rock Lake. We’re on the water all day Saturday with a cookout on Saturday night. All to celebrate an 80th birthday, not mine, I might add! For the evening meal I’m taking a dish using an equal mixture of oil to vinegar, with a bit of sugar. Then it’s off to the herb garden for basil, dill, oregano, cilantro or mint. Don’t steer clear of the mint; it is extremely refreshing against summer vegetables.
My salad will contain tomatoes, fresh homegrown cucumbers from Lewis County, Missouri, carrots, broccoli, onions and peppers to name a few. It should be a very refreshing served with the burgers and brats we’re grilling on board the boat. For the evening finale we’ll head back to the condos for ice cream and birthday cake.
This past week my cousin, Elaine, from Crane joined me as we visited the community of Richmond, Missouri. Unfortunately it was not for pleasure.
My cousin, John, was remembered by family and friends at a service on Monday. It was a tough day saying good bye to such a fine man. Our memories go deep, and I can say that he was a huge influence in my life. I wanted to take a bushel of fresh vegetables to John’s service. For many years John grew produce in ‘truck garden’ form to sell at area markets. He was a great gardener and cook. Not to mention: educator, athlete, coach, husband, dad, grandpa, computer guru and all-round good guy. He certainly left his mark in not only Lewis County, Missouri, but in the great community of Richmond. Whether it was his church or community John was always helping others. This column is a salute to my cousin, John.
This week I put the finishing touches on a new corn salsa. It really came out great. Start watching for sweet corn in your stores and neighborhoods. This new dish can be achieved with a simple hot water bath, and it looks absolutely beautiful in the jar! Imagine a gift basket for a birthday or anniversary with a jar of traditional red salsa and corn salsa. A couple of bags of specialty tortilla chips and this would make anyone’s day!
I’m looking forward to my journey back to Northeast Missouri on the 27th and 28th of June. Hoping to see lots of old and new friends. The entire family is making the trip, including ‘Rumor’, our corgi.
Plan a lighter evening fare this time of year and make an effort to do most of your preps over the weekend. Enjoy the simple recipe. Oh yes, don’t forget you could use a sugar substitute of choice instead of 100% granulated sugar.
Simply yours, The Covered Dish. www.thecovereddish.com
Cuke’s and Carrots
5 medium cucumbers, thinly sliced
4 medium carrots, thinly sliced
1 small green pepper, chopped or sliced
1 medium onion, thinly sliced
2 teaspoons canning salt
1 -1 1/2 cups sugar
1/2 cup white vinegar
In a bowl, combine cukes, carrots, onions, and green peppers. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar and pour over veggies. Cover and refrigerate at least one more hour. Serve using a slotted spoon. Yield: 12 servings.