As promised, I made the black bean and corn salsa tonight. Delicious! Here is the recipe with my substitutions in parentheses, since I didn’t have exactly what the recipe called for. I figure this is one of those dishes that will taste good no matter what you throw in.
Black Bean and Corn Salsa
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed (Four ears of corn, cooked and cut from the cob)
1/2 cup cilantro, chopped (I left this out because I hate it. Kim, you will want to use my portion)
juice of 1 lime
1/4 cup red onion, chopped small
1/2 of a red pepper, chopped small (I used a white pepper, a green pepper, and a purple pepper that I had leftover from a veggie tray)
1/2 of a yellow pepper, chopped small
1 clove of garlic, minced
1 tablespoon vegetable oil (I used Persian Lime olive oil from The Olive Scene)
1 jalapeño, seeded and minced
salt and pepper to taste
1-3 small roma tomatoes, chopped
1 avocado, cubed (I left this out, but never again)
Combine all ingredients in a bowl and mix well. Serve with tortilla chips, on chicken, fish, steak, or even just plain!
Chris likes the extra heat so he added this:
Melons! Big melons! Beautiful melons! Everywhere I look, melons!
Ok, people. Minds out of the gutter, please.
My farmer had melons today. Delicious melons. Red watermelon, yellow watermelon, cantaloupe…. My favorites.
I decided to try the yellow first. A small melon, easy to wash. As I tipped the knife into the green, striped flesh, the melon made a satisfying cracking sound as it popped open like a friendly trap. The melon’s voice was the combination of a snap, ripping paper, and the sound it makes when you bite into an apple. An auditory and visual treat that tasted even better!
The rest of the box looks delicious, as well. We’ve been getting similar items each week, but this week included green beans for the first time. Also corn, tomatillos, cucumber, squash, apples, and peaches. Looking forward to making some salsa verde with the tomatillos and perhaps a corn and black bean salsa!
This week’s box included apples, garlic, yellow squash, zucchini, lettuce, and Swiss Chard. I hate Swiss Chard and gave it to a lady who was chatting me up at the farm stand. Then, I told Chuck that I gave away the chard and he gave me some collard greens instead! Yay for knowing your farmer. I purchased some garlic scapes, kohlrabi, and the small bottle of olive oil. Chuck said his friend makes it in Italy, imports it, and it takes a month to travel by boat!! Can’t wait to taste it.
Other highlights from the market: the man playing recorder for entertainment, trying lavender jelly, trying rose geranium jelly (both of which taste like candles), and sticking our heads in the vegetable display.
Hello all. I was thinking we needed a fresh new look to go with our second year of blogging. What do you think?
Also, here’s a picture of last week’s box from Murray Hill Farm. Kale, yellow squash, spinach, lettuce, onions, garlic scape. I roasted the kale into kale chips and ate them out of the pan! Getting ready for week number two!!
Our first pick-up from Murray Hill Farm was last weekend and it was fantastic. I’ll post on that later. First, I wanted to pass along a helpful document from our farmer, Chuck.
What to do with all that leftover pumpkin pie filling? Alycia had that problem the other day as she was baking a pie: she had extra filling and no extra pie crust. I was making biscuits and had extra dough. When two bakers come together with ingredients, the world implodes and beautiful food babies are born.
Ladies and gentlemen, I present to you….
Pumpkin Pie Bites /or/ Pumpkin Pietes
Step 1: Extra pumpkin pie filling, no crust.
Step 2: Make some biscuit dough.
Step 3: Press some dough into a mini muffin pan.
Step 4: Pour extra filling into biscuit crust.
Step 5: Bake at 400 for 10 minutes or so.
Step 6: Don’t burn your tongue as you eat these little goodies straight from the oven. Perhaps with a little whipped cream.
Well, you’d think I would have learned by now how NOT to procrastinate, but the legacy lives on! Instead of doing some major lesson planning, I decided to process the load of tomatoes from this week’s pick-up, as well as the few leftover tomatoes from last week! It’s amazing what sounds like a great time when you’re putting off some work. Today, it was peeling about six pounds of tomatoes for sauce and freezing.
Here’s the sauce, just beginning to cook. I also threw in a few random peppers and an onion.
Here are a few of the prettier tomatoes that I couldn’t bear to boil and peel. Those will be a side dish later, mwahahaha!!