Farmers Markets and Local Gardens

Fall is nearing and the gardens still have some wonderful produce.  I love going to local gardeners and the farmers market to pick through many selections of fruits and veggies. Some of my favorites are tomatoes, bell peppers, sweet onion, and corn on the cob to name a few.

Tell us what some of your favorite fresh fruits and veggies are and how you use them in your dishes.

One of the recipes I love to make uses fresh veggies.  It's a tomato-corn relish.  I use this relish as a dip for corn chips and also on top of grilled chicken.  It is so fresh and versatile.  I love this recipe not only because it's fast and easy but it can be used with so many different cultural cuisines!


One medium or large ripe tomato-chopped
**One large ear of corn, cooked and kernel cut off the corn cob
One small sweet yellow or white onion, peeled and chopped into small pieces
One small bell pepper chopped into small pieces
One avocado peeled, pit removed, and chopped
1/4 tsp salt
1/4 tsp garlic powder
***1/4 tsp choice herb

Combine all ingredients into a bowl and lightly toss with a fork.  Let stand at room temperature for a least 10 minutes.  Serve with chips or over chicken (proteins) or pasta.  Enjoy!

**Corn on the cob can be cooked in the microwave with the husk on.  Trim both ends of the corn cob.  Place in the microwave and cook with husks on.  Depending on size of the corn cob determines the time which the corn is cooked.  For example, a very small corn cob cooks for approximately a minute, where as a large corn cob may take three minutes to cook.  Once the corn cooks, place in a clean dish towel (with husks still on) for about 2 minutes.  This will steam the corn and make it tender.  Remove husk and cut corn off of the cob, then place in the bowl with other ingredients.

***Any favorite herb will work.  This relish can be used with different cultural dishes depending on the herb that is used.  For example, using cumin can make this a Latin influence relish; using oregano or thyme can make this an Italian influence; or adding dill and a 1/4 cup of plain yogurt can make a Greek influence and used with pita bread.  Make it your own by using your favorite herb.