Ok, now your summer vegetables have been growing, here are some tips about when to harvest and recipes to further enjoy your summer harvest. We will profile different vegetables and new recipes over the next several weeks.

Cherry Tomatoes: For the best taste, harvest tomatoes when they are fully colored and slightly soft to touch. Gently twist and pull from the vine.

California Marinated Salad
Preparation time: 30 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 1.0

Ingredients:

3 nectarines, chopped
1/2 pound fresh mushrooms, quartered
1 cup cherry tomatoes, halved
1/2 cup pitted ripe olives (optional)
1/3 cup chopped green onions
1 (8 oz) can artichoke hearts
1 Tbsp vegetable oil
1/4 cup lemon juice
1/4 tsp sugar
1 tsp tarragon, crumbled
1/2 tsp thyme

Directions:

In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives and green onions. Drain and save liquid from the artichokes. Add the artichokes to the salad. Combine reserved liquid with remaining ingredients in a jar. Shake well and pour over the salad. Serve immediately or chill in the refrigerator for 2 hours for the best flavor.

Corn: Pick after the silks become brown. The kernels should exude a milky substance when picked.

Grilled Corn on Cob
Preparation time: 1 hour, 10 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 0.5

Ingredients:

4 ears fresh corn with silks and husks
1 fresh lime or lemon, cut into wedges
Salt and pepper to taste (optional)

Directions:

Leaving on husks and silks, soak corn for 30 minutes in enough water to cover. Remove corn from water and pull the husks away from the top of the cobs to drain any excess water. Arrange corn on grill over hot coals and close lid of grill. Cook 25–30 minutes, turning frequently, until corn is tender. If husks are too hot to handle, let them cool before removing them. Squeeze fresh lemon juice over corn. Sprinkle with salt, pepper, or chili powder.

Quick and Easy Fresh Corn from the Microwave Oven

Pull down husks while leaving them attached at ends of corn. Remove corn silk. Rinse. Pull husks back up to cover corn tightly. Microwave the ear for 3 minutes on high power. Pierce a kernel with fork to determine doneness. Re-secure husks and turn ear over if more cooking time is required. Cooking multiple ears of corn at the same time will require a longer cooking time. For husked corn, wrap ears in paper towel or microwave wrap and microwave until done.

Corn Salad
Preparation time: 15 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 2.0

Ingredients:

2 Tbsp olive oil
1 cup minced red onion
2 tsp chili powder
1 tsp cumin
3 cups corn
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1-1/2 cups seeded and diced tomatoes
4 Tbsp chopped fresh cilantro
3 Tbsp cider vinegar
Salt and pepper to taste

Directions:

In a small sauté pan, warm olive oil over medium heat. Add onion and sauté for a few minutes. Add chili powder and cumin and sauté for 1 minute longer. In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to combine. Season to taste with salt and pepper, and toss again. This recipe is best served at room temperature.

These recipes are from the website for the Centers for Disease Control and Prevention. You can get the nutritional facts and diabetic exchange information from the website for each recipe. The website is http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

For more information on the Fruits and Veggies — More Matters health initiative, brand and logo, please visit PBH at: www.fruitsandveggiesmorematters.org. You will also find activities and tips for getting children involved as well as more recipes.