When picked at the perfect stage of ripeness, these two summertime treats will make a variety of prepared dishes shine with flavor!

Small-Batch Strawberry Jam

This recipe was inspired by Sue Glisson, Cooperative Living’s retiring administrative and advertising assistant. She will be missed as she embarks on her well-deserved next chapter in life!

Ingredients:

	3 cups chopped strawberries
	1 cup sugar
	Juice of one lemon

Directions: Combine all ingredients in a wide skillet. Cover and marinate for two hours. Bring to boil over high heat, stirring often for 5 minutes. Reduce to medium heat and mash strawberries with a potato masher to desired consistency. Continue to cook down and stir occasionally for 15-30 minutes. Jam is ready when it coats the back of a spoon like syrup. Place jam in sterilized jars. Bring to room temperature and store in refrigerator. 

From our Readers:

Watermelon Salad with Feta

Daria Kiselica, Charlottesville, Va.

Ingredients:

	1⁄3 cup extra-virgin olive oil
	3 T fresh lemon juice
	2 t kosher salt
	½ t hot sauce (Tabasco)
	½ t ground black pepper
	8-lb. seedless watermelon, cut into 1½" chunks (10 cups)
	8-oz. feta cheese, crumbled
	1½ cup pitted Kalamata olives, chopped
	1 small Vidalia onion, cut into ½" dice
	1 cup coarsely chopped mint leaves

Directions: Whisk the first five ingredients together in a large bowl.  Add the remaining ingredients and toss gently. Makes 8-10 servings.

From our Readers:

Watermelon Pops

Wendy Lankford, Red Oak, Va.

Ingredients:

	4 cups watermelon, cut in ¾" chunks
	¼ cup light corn syrup, divided
	¼ cup sugar, divided
	¼ cup mini chocolate chips
	1 pint coconut sorbet, softened
	3 cups honeydew melon, cut in chunks
	12 ice-pop molds and wooden sticks

Directions: Spread watermelon in an even layer on baking sheet and freeze about an hour. Transfer to a blender, adding 2 T each of the corn syrup and sugar, and puree until slushy. Stir in chocolate chips and fill molds hallway. Insert stick so it extends 2” above top edge, then freeze until solid. Carefully spoon 2 T sorbet into each mold and freeze again until firm. Meanwhile, freeze the honeydew about 1 hour and puree in a blender with 2 T each of the corn syrup and sugar. Finish filling molds and freeze about 4 hours. Let stand 3 minutes at room temperature before removing from molds to serve.

From our Readers:

Tropical Fruit Smoothie

Cynthia Johnson, Mt. Jackson, Va.

Ingredients:

	1 cup halved strawberries
	1½ cups orange juice
	2 kiwi fruit, peeled and quartered
	1 mango or 2 peaches, peeled
	1 T honey
	14 ice cubes
	½ cup club soda

Directions: Place the first five ingredients in a blender. Cover and process. Add ice cubes; cover and continue processing until smooth. Stir in club soda and pour into chilled glasses.