Wednesday, June 8, 2011

Fresh Salsa from the Garden

“The mysteries of germination and flowering and fruiting engaged me from an early age, and the fact that by planting and working an ordinary patch of dirt you could in a few months’ time harvest things of taste and value was, for me, nature’s most enduring astonishment. It still is.” --Michael Pollan, The Omnivore’s Dilemma

I couldn’t agree more with Michael Pollan’s sentiment. Watching a seed transform before your very eyes into an edible or aesthetic wonder is nothing short of miraculous. And now, months after my initial sowing of lettuce seeds, I am enjoying a garden fresh salad almost every day.

The Swiss Chard and Sweet Peas are nearly ready to harvest as well. Since my last blog post, I have planted a Roma tomato, bell peppers (green and red), jalapenos and marigolds. I’ve utilized homegrown parsley, cilantro, and jalapeno pepper in several recipes including this Black Bean & Corn Salsa I made Memorial Day weekend:

*1 (15oz.) can black beans, rinsed & drained
*1 can sweet corn, drained
*2 medium tomatoes, chopped
*3 bell peppers of different colors, seeded & diced
*1/4 cup diced red onion

*1 clove minced garlic
*1/3 cup fresh cilantro
*1 Tbsp. minced fresh jalapeno pepper
*2 Tbsp. EVOO
*2 Tbsp. red wine vinegar
*2 Tbsp. fresh lime juice
*salt and pepper to taste

1. mix salsa ingredients in a large bowl
2. mix dressing ingredients in a mason jar
3. combine salsa and dressing, mixing well
4. chill at least 2 hours before serving

serves 6-8

serving suggestions:
*add chopped avocado just before serving
*this dressing gets better every day! (keep refrigerated)

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