Summer produce is in full-swing! Backyard gardens and farmer’s markets are loaded with local, organic produce at its peak of freshness!

June is National Fresh Fruit & Vegetable Month, and the timing couldn’t be better to celebrate with the abundance of harvest we are enjoying here in South Texas. Lots of rain and plenty of sun have made 2015 a banner year!

I love gardening! I have a large garden in my backyard and a small plot in downtown Bulverde Community Gardens. Both are growing and producing like crazy!   We have already enjoyed tomatoes, herbs, yellow squash, zucchini and green beans. There is simply nothing better than walking to the garden to gather a fresh basket of goodies for dinner. The photo in the newsletter today was taken at our dinner on Sunday evening where I prepared fresh green beans, sautéed yellow squash, zucchini and onion, tomatoes with fresh basil and mozzarella to go with our grilled salmon. Everything but the salmon was picked fresh from our garden that afternoon!

As we were enjoying the meal, I thought of how simply it was prepared with no recipe. It reminded me of how blessed I am to have had a mom and grandmothers who could ‘whip up’ almost anything without a recipe. From years of counseling I know that many of our patients and readers would not have any idea how to prepare fresh veggies from scratch.

The recipes today for Sauteed Squash, Fresh Green Beans with New Potatoes and Easy Caprese Salad can be made in minutes from veggies you grow or purchase. I believe most people who ‘hate’ vegetables have never had them prepared correctly. Give these a try – you are in for a treat!!