Veggie tales

One of the best things about summer is the garden harvest. This represents pretty much everything Dale is growing this year -- tomatoes, cukes, bell and chile peppers and zucchini. We also tried peas and beans but had minimal success. I made this recipe Sunday, and although it sounds like cold-weather food, it was actually quite fresh-tasting:

Southwestern Picadillo

2 tablespoons olive oil
2 cups chopped onions

2 cups chopped bell pepper (any color)

4 cloves garlic, minced

1 pound ground beef

2 teaspoons ground cumin

1/2 teaspoon ground cayenne

3 cups chopped tomatoes with juices

1 cup beef broth

1 1/2 cups frozen corn

1/4 cup capers

Saute the onions, peppers and garlic in oil. Add beef with cumin and cayenne and saute until beef is browned, breaking up clumps. Add tomatoes, broth, corn and capers and simmer 30 minutes. Serve with flour tortillas. (Some people serve this over rice or hot noodles.)