Relish Summer (September 2014)
Kitchen Kapers Newsletter
Zucchini, corn, peppers, onions – they’re all busting out of our gardens and into our kitchens. We're turning them into some tasty relishes this week!
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Tangy Relishes
The boom is on! The vegetable boom, that is. The season’s best vegetables are everywhere, just picked, super-fresh, and ready for your kitchen wizardry!

IN THIS ISSUE, we’re tackling a variety of vegetables in the kitchen with some basic prep techniques. Then we transform them into a trio of tangy relishes that add plenty of pep to just about any dish. We’ve included a colorful Confetti Relish, a Sweet and Spicy Corn Relish, and a unique Spicy Pepper Relish. Keep in the fridge, or preserve in jars – your choice!
Zesty, Spicy, Tasty!


Keeping a Hold of Summer
Refrigerate or Preserve
Confetti Corn Relish
Confetti Relish
How to Cut an Onion
Onion Cutting Methods
How to Dice a Pepper
Sweet & Spicy Corn Relish
Sweet and Spicy Corn Relish
Side Salad
Trimming Kernels from a Cob
How to Prep Corn
Spicy Pepper Relish
Spicy Pepper Relish
How to Freeze Peppers
Cookbook Review



Relish all the garden freshness around you at this special time of year!

From all of us at Kitchen Kapers

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