End Of Summer Party

I love our neighborhood. On a peninsula of land surrounded by 3 different named bodies of water, our neck of land is tied closely together by space restrictions. We have one road in and out, one county store and post office where we meet and catch up on each other’s lives, good news, bad news, buy our groceries and get our mail. There isn’t much that happens that we don’t know about and get involved in.  And when it comes time to celebrate, we do that together, too. Today we will gather to celebrate the unofficial End Of Summer and send her off in grand style.

Our contribution to the edibles will feature what we can salvage from mister gardener’s vegetable patch.  Tomatoes, onions, jalapeno peppers, green-yellow and red peppers gave us some basic ingredients for Black Eyed Pea Salsa that screams, “I’m from the South, y’all…”


4 c. black-eyed peas, cooked and drained
5 T. chopped jalapeno peppers (to taste)
1 onion, chopped
2 tomatoes, skinned, chopped and drained
3 small green peppers, chopped (yellow, red, green)
1 15-oz. can of corn
salt, pepper
Cool peas and mix ingredients. Pour the dressing over, mix, chill and serve with garlic and butter pita chips. Salsa is best made one day ahead.
1/2 cup red wine vinegar (to taste)
1 T. balsamic vinegar
1 T. Dijon mustard
1/4 c. sugar
1/2 c. olive oil
1/2 c. vegetable oil
salt and pepper to taste
Happy Labor Day!
Ann Hohenberger, The Garden Club of Gloucester

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