It’s the last weekend of summer. I know, summer is not officially over until September 22nd(Melinda reminded me of this on our morning walk), but it feels like it’s over when the kids go back to school.With the end of summer, comes the end of local fruits and veggies. It was a hot summer here, and the peach crop came on unusually early. Tomatoes have been plentiful. Local corn has been amazing. I’ve been eating lots of these:
I cooked like a crazy person last week. I tried to keep up with the fresh peaches, tomatoes and corn on my counter before they attracted my personal favorite, fruit flies. What is it about fruit flies?? I have a serious hate relationship with fruit flies and moths. I’ll spare you a crazy rant about both 🙂
I’ve been making this Black Bean and Corn Salsa for years. The recipe originally came from a cookbook in my collection. It’s simple and can be made anytime of the year, from summer to the dead of winter. In September, it’s a crime to use anything but fresh tomatoes and fresh corn. If you haven’t ever made black bean salsa, this is the recipe for you. It’s foolproof and absolutely delicious. Enjoy your last weekend of summer!