Sum­mer’s Here!

Taste of Home - - Editor’s Letter - EMILY BETZ TYRA ED­I­TOR

Oh boy, is it hard to re­sist sum­mer’s juicy peaches (in frozen pops), ripe toma­toes (on pizza) or just-picked berries (over pan­cakes). For me, these crav­ings started when I was grow­ing up on a cherry farm in Michi­gan. Be­fore we could ask “what’s for sup­per?” Mom had zipped down the road in her wood-pan­eled sta­tion wagon to load up at other nearby farm stands. She called it eat­ing like a farmer. Rosy straw­ber­ries ap­peared at break­fast, lunch and din­ner. We snapped the ends off end­less green beans and ate them cooked crisp-ten­der with pats of but­ter. When the corn was sweet, we’d shuck ears of it on the back porch to toss in the pot, then pass a big plat­ter as our main course. Yeah, with lots more but­ter!

Hats off to our 12 Su­per­star Sides con­test win­ners, whose recipes start on page 67. They ex­pertly trans­formed fruits and veg­gies into fresh and fun potluck dishes. A new combo to try: Blue­berry, Corn & Feta Salad, on page 70. But don’t just take my word for it—eat­ing is be­liev­ing!

What­ever you are most look­ing for­ward to fix­ing this sum­mer, thank you, as al­ways, for shar­ing your recipes with us. We couldn’t fill the table with so much good­ness with­out you.

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