Now that the summer campers have all left, what to do about harvesting the abundant zukes, cukes, beans and tomatoes?? Hire a few two, three and four year olds! Their enthusiasm is a terrific antidote for the midsummer blues…and they can spot tomatoes  hiding lower than most adults can bend down to see. Declan and Cole Lisai and their friends, Livie and Kate Clough, future Westminster students all, had fun filling their basket together. Afterwards, they grazed on the new crop of raspberries just coming in.

If you have a reluctant veggie eater at home, you might want to try this dip that my grandmother used to make:

Skordalia (Garlic/Potato Sauce)

You’ll need:

a blender

juice of one lemon

2 medium potatoes

1/4- 1/2 c. olive oil

1-2 cloves garlic

salt and pepper to taste

Boil potatoes (cut in half) in water (to cover) until fork tender. Reserve 1/2 c. of the water. Then run cold water over the potatoes and peel off and discard the skins. Place potatoes into blender with peeled garlic cloves, lemon juice, olive oil and reserved water. Blend on high until mixture is creamy. Add salt and pepper to taste. If necessary add more water to achieve the consistency of sour cream.

This dip is wonderful for carrots, tomatoes, peppers, beans even pasta. It keeps well refrigerated but it may need to be reconstituted with water at room temperature before being used a second day.