I'm trying to use as much of my garden produce as possible, and give away what can't be used or preserved easily. A new favorite recipe is for roasting veggies in the oven. Here we have a pan of tiny (yellow if you ask me, but the name is 'white') cherry tomatoes freshly washed, cut in half, drizzled with olive oil, and seasoned with salt, pepper, chunks of fresh garlic and bits of fresh lemon basil leaves.
I also used some of my pretty, ripe sweet peppers for roasting with all the same preparation and bake times, except to save a few minutes I sprinkled these with garlic powder instead of chopping up more fresh garlic.
Look how great these small ears of colored corn turned out! I need to provide a better growing environment next year to get some bigger, more complete ears. However I'm still happy with what my 10 plants produced. There is also an ear that had kernels that were a deep red plus a creamy yellow - very striking. I'm not quite ready for fall to arrive, but it is kind of neat knowing I'll have some nice colored, dried, corn for decorating when the time comes.