it's so hard to say goodbye

I can't help but feel somewhat agitated by all the pumpkin recipes I'm already seeing*. It's still summer, folks! Please don't wish it away before it's over!

*I blame Starbucks completely a little--this pumpkin spice latte craze is madness indeed.

Obviously, my dislike of foods heavily featuring pumpkin as an ingredient might have a little something to do with my frustration in this, but that's neither here nor there. I'm determined to continue basking in summer, and while our tomato and pepper plants are still producing, I shall continue to make summer recipes (whether any pumpkin-lovers and summer-haters out there like it or not).

As summer recipes go (or any recipes, for that matter), this is a good one---it's fresh and flavorful, nutritious and delicious. Even though our attempt to grow corn was a total failure, I've been buying it regularly; our favorite way to eat it is simply grilled, buttered, and salted. I took the kernels from an uneaten ear and added them to some of our cherry tomatoes and peppers (among other things) for a light and refreshing summer salad.

Say goodbye if you want, but I'm hanging on to summer until I can't hang any longer!

Still Summer!! September Salad
(printable recipe)
Ingredients:

• 1 ear of corn
• 1 cup cherry tomatoes, halved
• 1 cup grapes, halved
• 1 bell pepper, chopped
• 1/4 cup vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin

Directions:
Clean your ear of corn and place it directly on a hot grill or grill pan and turn occasionally, until the kernels are properly charred. You can also do this under the broiler, but stay close! When the corn has cooled, cut it off of the cob.
In a large bowl, combine the corn kernels, halved tomatoes and grapes, and chopped pepper.
Add the vinegar, sugar, salt, pepper, and cumin and mix until all of the veggies (and fruit) are properly coated in the dressing.
Refrigerate for at least an hour for best results.