Ok, now your summer vegetables have been growing for a while. Here are some tips about when to harvest and some recipes to help you further enjoy your summer harvest. We will profile different vegetables and new recipes over the next several weeks.

Tomatoes: For the best taste, harvest tomatoes when they are fully colored and slightly soft to touch. Gently twist and pull from the vine. If your plant looks like it may be over-producing, you can also harvest some as they start to ripen and let them finish indoors. If you like fried green tomatoes, harvest as they reach full size (or just as the first color change begins, if you like them a bit less tart).

Grilled Tomatoes

Preparation time: 10 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 0.5

Ingredients:

4 ripe tomatoes
1 T. fresh oregano or 1 t. dried
1 t. lemon pepper

Directions:

Slice tomatoes in half, lengthwise. Prepare coals. Cover grill grid with foil. Place tomatoes on foil and sprinkle with oregano and lemon pepper. Grill tomatoes with cut side down, over hot coals for about 4–5 minutes.

Skillet Zucchini with Chopped Tomatoes

Preparation time: 10 minutes
Number of servings: 4
Cups of fruits and vegetables per person: 1.0

Ingredients:

1 t. whipped light butter
1 cup chopped onion
4 small (6-in/15cm) zucchini, thinly sliced
2 medium tomato, chopped
Freshly ground pepper

Directions:

In a large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper.

Summer Squash/Zucchini: Pick young and check often. The skins should be tender enough to poke your fingernail through.

Pasta Primavera

Preparation time: 30 minutes
Number of servings: 2
Cups of fruits and vegetables per person: 3.0

Ingredients:

1 cup broccoli florets
1 cup sliced carrots
1 cup sliced zucchini
1 cup macaroni or rotini pasta
1 T. flour (for sauce)
1 T. margarine (for sauce)
1 cup skim milk (for sauce)
1/4 t. dried basil (for sauce)
1/8 t. black pepper (for sauce)
2 T. Parmesan cheese (for sauce)

Directions:

Steam vegetables until crisp-tender, and cook macaroni according to package directions. In a small saucepan, melt margarine and blend in flour. Gradually stir in milk and seasoning. (Do not add cheese at this time.) Cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and blend in cheese. Pour over hot vegetables. Add macaroni and mix together.

These recipes are from the website for the Centers for Disease Control and Prevention. You can get the nutritional facts and diabetic exchange information from the website for each recipe. The website is http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

For more information on the Fruits and Veggies — More Matters health initiative, brand and logo, please visit PBH at: http://www.pbhfoundation.org/. You will also find activities and tips for getting children involved, as well as more recipes.

What You'll Need:

• 2 large cucumbers, halved lengthwise, seeded and sliced
• 1/3 cup red wine vinegar
• 1 Tbsp white sugar
• 1 tsp salt
• 3 large tomatoes, seeded and coarsely chopped
• 2/3 cup coarsely chopped red onion
• 1/2 cup chopped fresh mint leaves
• 1 Tbsp olive oil

Step by Step:

In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, mint and oil to cucumbers and toss to blend.

Preparation time: 10 minutes
Number of servings: 6
Cups of fruits and vegetables per person: 1.0