August might be my favorite month.
Some people might argue that August is not the month to choose as a favorite. After all, it is the month when birds begin planning to fly south for the winter (Apparently this has been researched and they have been seen packing their little suitcases, I guess???), insects are the most numerous & noisiest, and anyone downtown or being active on the lakefront can tell you that most people take vacations in August – oh the masses of humanity! But alas, some good news to help you embrace August – 7/28-8/3 is Simplify Your Life Week (oops, sorry folks we missed that one, maybe next year. Press on!). BUT, we are in the middle of Farmer’s Market week (8/4-10).
Watermelon Day, National S’mores Day, National Ice Cream Pie Day, Waffle Day are yet to come. Allow yourself some of these treats, in moderation. This month, as well as throughout the year, dilute those less-than healthy choices with committing to make healthy decisions 90% of the time. The month of August makes it time to do this; all those colorful, yummy fruits & vegetables are at their peak freshness. Apricots, Bananas, Beets, Bell Peppers, Blackberries, Blueberries, Cantaloupe, Cherries, Corn, Cucumbers, Eggplant, Garlic, Grapefruits, Grapes, Green Beans, Honeydew Melon, Kiwifruit, Lima Beans, Mushrooms, Nectarine, Peaches, Peas, Plums, Radishes, Raspberries, Strawberries, Summer Squash and Zucchini, Tomatillos, Tomatoes, and Watermelon are in season and ready for the picking. Try the following recipe using some of the produce found at your local farmers market:
- 2 peaches, cored and cubed
- 1 ripe tomato, cored and cubed
- 2 tablespoons hot pepper, diced
- 1/4 cup diced onion
- 1 tsp vinegar
- Optional: chopped cilantro
- Combine all ingredients in large bowl; toss gently.
- Serve immediately or refrigerate up to 4 hours before serving.