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Delicious End-of-Summer Recipes Your Whole Family Will Love

Delicious End-of-Summer Recipes Your Whole Family Will Love

Fruits and veggies are plentiful now and it's the perfect time to incorporate them into your cooking! Our favorite end of summer recipes await!

I adore late summer when fruits and vegetables abound. On Saturdays, my husband and I often find ourselves headed to a farmer's market or Michigan roadside fruit stand to pick up something bright and juicy.

It feels like squeezing the last bit out of summer.

Last Saturday, we checked out a new outdoor market about a half hour from us. there were fuzzy peaches, crisp apples, buttery sweet corn, smooth tomatoes, sparkling jams, hearty breads and gorgeous flowers.

It was like a picnic for the eye.

Here are three of my favorite end-of-summer recipes using fruits and veggies that are plentiful now. 

Summer Salsa

Each year when he was younger, our son planted a "salsa garden" in large terra cotta pots on our back deck. It included Roma tomatoes,  jalapenos, and cilantro. Here is his famous salsa recipe.

4 cups finely chopped Roma tomatoes (Use this kind because they are meaty and not too juicy. Otherwise the salsa is runny)

1 cup finely chopped purple onion

1 medium jalapeno, seeded and finely minced (do not touch your eyes while working with this!)

1 garlic clove, minced ( or 1 1/2 teaspoons minced garlic from a jar. Don't use powdered or dried)

1 1/2 teaspoons sea salt

1 tablespoon vinegar (white or apple cider)

2 tablespoons fresh lime juice

3 tablespoons fresh, snipped cilantro

Toss and serve! We like it best with hearty, multi-grain chips.

Peach Crisp

Made this the other day. It was gone in a heartbeat. For the deluxe version, top with vanilla bean ice cream.


Mix the following with a pastry blender until crumbly. Do not over-mix.

1 3/4 cups unbleached flour

3/4 cup rolled oats (not quick oats)

1  cup sugar

1 3/4 sticks cold, salted butter, cut into small pieces (14 tablespoons)

½ teaspoon salt

In a 9 x 13 inch pan that has been sprayed with cooking spray place:

Enough peeled, sliced peaches to fill the pan 3/4 way to the top (How many will depend on size. Be sure they are just ripe. Not over-ripe or hard. They should have a slight give when pushed in with your thumb)

Then, sprinkle with a mixture of:

1/3 cup sugar

1/4 cup unbleached flour

1/4 teaspoon salt

Then, lightly spoon on topping mixture. Bake at 375 degrees for 20-25 minutes or just until bubbly and topping is golden.

Fresh Corn Muffins

So moist and tasty! Pairs well with a fresh garden salad or bowl of soup.

1 cup all-purpose flour

1 cup yellow cornmeal

1/3 cup sugar

2 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

3 tablespoons vegetable oil

2  large eggs, lightly beaten

1 cup fresh, cooked corn kernels

Preheat oven to 400 degrees. In a large bowl, mix first six dry ingredients. In a medium bowl, blend buttermilk, butter, oil, and eggs.  Gently fold wet ingredients into dry ones. Stir in corn lightly. Batter will be slightly lumpy. Spoon into 12 paper-lined muffin tins. Bake at 400 degrees on center rack for 13-15 minutes or until a toothpick inserted comes out clean. Do not over-bake.


Karen Ehman,

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