We pretty much go vegetarian this time of year. Last night it was corn from the garden - fresh and uncooked. Sweet corn is best eaten immediately after picked, and is so sweet and tender then. I grow particularly sweet varieties such as Ruby Red SE by Burpee and Kandy Korn SE. The SE stands for Sugar Enhanced and it allows the corn to be picked over a longer period of time and still be sweet. The picture above was last night's dinner and was Ruby Red corn. The red color gets more intense as the corn ripens.
Tonight we have to eat more broccoli - it won't wait much longer. The heads are huge. We will probably eat it with more yellow squash from the garden. The yellow squash is extremely prolific so we eat it very often pan fried in butter with garlic. I'm going to dig up my zucchini cook book and make something else with all this squash.
We can't eat the tomatoes fast enough either, so the dehydrator will come out tomorrow so I can make dried tomatoes. These last all winter and are great in stews, salads or just eaten straight out of the bag.
Soon, the Gypsy pepper will be ready. I have about 20 pepper plants - Jalapeno, Gypsy and Anaheim.
The grass is growing as well as everything else and needs to be mowed, but Eric doesn't care.