“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:
salsa:
*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
dressing:
*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)
No comments:
Post a Comment