The high heat of summer has brought us ripe tomatoes, but also turned the spring lettuce bitter and some of the herbs scraggly. The cilantro in particular is on it’s way out, and new seedlings need to be started. While the getting is still good, I’ve made use of the cilantro to flavor a very simple fresh salsa, a summertime favorite of ours. Chop and mix tomatoes, sweet and hot peppers, onion and the cilantro and salt to taste. It’s better after chilling in the fridge a while.

We don’t make much use of dill, which is also trying to go to seed, but recently ran across a recipe to provide some variety with all the cherry tomatoes we’re currently harvesting. Sugar and salt are dissolved in watered down vinegar, flavored with ginger, lemon and the dill, and the cherry toms are pierced before soaking in the liquid for a while. It made a nice change, although, as my wife said, it’s hard to beat a bowl of just plain fresh picked cherry tomatoes.