No kids this week-its very quiet.  Emily and Rebecca are at CIY (Christ in Youth), and Elizabeth is at science camp.  Next week we have art camp, and then a weekend retreat back at church camp.  Then camp will be over for the summer season.
Despite the garden beds being watered daily, we are loosing ground.  The temps seem to stay around 100 or higher, and the plants are about wore out.
Tonight I picked several tomatoes, onions, peppers and cucumbers.  Sadly I didn't see anymore cucumbers coming on soon.

I have been making a lot of salsa.  Ideally I want to can it, but it gets eaten to fast.

finely diced fresh tomatoes -  stems removed
finely diced onion
finely diced pepper of choice (I like bell pepper while husband prefers a hot pepper)
Juice of one lime
chopped cilantro (I just cut it with scissors--its quicker)
Salt and pepper to taste
pinch of oregano
pinch of garlic


I start with the lime juice and salt and pepper in the bowl, then add my diced veggies, and keep stirring.  The flavors blend best if you let it sit overnight.  The next day, drain off any excess liquid and enjoy.


As for the veggie amounts, just add what you have on hand or what your tastes are.  You can make the batch small, for one serving, or a caner full to put up.