Enjoying Summer’s Bounty

As we begin the hot and humid month of August, (or dog days of summer), I always think back to the abundance of fresh vegetables that the garden produces.  A fresh garden tomato, cucumber, or ear of corn always tastes better than a store-bought “hot-house” one.

Taking advantage of the opportunity to sit on the porch or patio with residents and shuck corn was always one of my favorite things to do as an activity director.  I would admire the resident’s ability to clean corn so perfectly, removing the leaves and silk off the corn in a flash.  The stories we shared around the table while shucking corn are priceless! Reminiscing of the good ‘ole days of sitting on their family porches, back steps and summer kitchens of their grandparents while cleaning corn for hours always sticks in my mind.  Often times, “back in the day”, the fresh garden vegetables were picked, prepped, canned or frozen for use for the upcoming year of meals.   When these vegetables ripened, they all did at once and it took many hands to clean, prep, cook and store the summer’s bounty for the family to enjoy. Vegetables were not readily available like they are nowadays.

As an activity director, I would also make refrigerator bread and butter pickles with the residents in August.  This task was also full of reminiscing, laughs and sneaking bites of the fresh crisp cucumber.   We would make several big batches of pickles, and the culinary department would store them for a few days to marinate, then serve as an accompaniment at a meal.   I tried to schedule this around the time they would be serving grilled hamburgers.

We always took precautions, washing hands, wearing hairnets, and donning gloves during cooking classes.  I was also particular in who I would ask to help me cut the cucumbers and onions. Ensure you follow your particular company policy for safety and hygiene during a cooking class.

If your community is located in an area where you are able to grow fresh produce in resident/community gardens, you are so lucky!  I hope you are able to enjoy all that  the fresh produce offers with your residents.  If not, consider your local farmers’ market for fresh produce options.  Sometimes, I have had good luck with staff or resident family members also donating their extra produce bounty for the residents to enjoy.

I have included my simple recipe for refrigerator bread and butter pickles.  I hope you have the opportunity to make them with your residents soon.   I guarantee they will be a big hit in your community, bringing smiles and reminiscing to the dinner table!

Easy Refrigerator Bread and Butter Pickles

6 cups thinly sliced cucumbers

2 cups thinly sliced onions

1 ½ cups sugar

1 ½ cups apple cider vinegar

½ tsp salt

½ tsp mustard seed

½ tsp celery seed

½ tsp ground turmeric

½ tsp ground cloves

Place sliced cucumbers and onions in a large bowl; set aside.  Combine remaining ingredients in a saucepan; bring to a boil, stirring often to dissolve sugar.  Pour over cucumbers and onions, cool, cover tightly and refrigerate for at least 24 hours before serving.  Yield: 6 cups.

Kim Mead, AAS, ADC, CDP, CMDCP

NAAP Leadership Team