Zucchini Relish

Once you taste this relish on your lowly cheese sandwich,
you will require it every time!

6 large zucchini (not Iowa farm grandeés - just 1 1/2" - 2" diameter ones)
3 - 4 green peppers
4 large onions

Grind the veggies in a food grinder. Dump into a colander and allow to drain for about half an hour.

In a large, non-reactive pan, combine ~

3 c. sugar
2 1/2 c. white vinegar
2 tsp. tumeric
2 tsp. celery seed

Boil for three minutes, then dump in the zucchini. When it returns to a boil, reduce heat to simmer and allow to cook, stirring occassionally, for 15 minutes.

Fill hot jars with relish following proper water bath canning procedures. Process for 10 minutes. Flavor improves, as with all pickles, after a week or two.
Makes about 6 - 10 pints, depending on size of the zucchini.

July 5 Already!

So you thought people were excited about the asparagus?

No, the strawberries were really the most exciting?

Hey -- sweet corn's here!!
Last week an honest-to-goodness little-old-lady with a walker managed to nudge the Capt'n aside and grab - yes, I said 'grab' - sweet corn from right in front of him. He's doing better now, but it took a few days to recover.

We nabbed some strawberry jam today, along with sweet corn (the bi-color type), lettuce, broccoli, snap peas, onion, garlic, and bread. I think that's all we got, but it's hard to say. The fridge is full of green things.

On a zucchini note: I didn't pick or look for two days, and now it seems to be Zucchini Relish time.