try this. Summer Sweet Corn Salsa

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This mix up is a perfect dish to share at any gathering. It adds a twist to traditional salsa and can also be used as a salad topper. Grilled shrimp and chicken are also a sweet add!  

Try roasting the sweet kernels in a cast iron skillet with a tablespoon of olive oil and a dash of salt before adding to the mix!  This adds a smokey flavor to the salsa. Fresh and simple! The way we like it. 

Enjoy!

The mix.

  • 3 tomatoes, diced 
  • 4-5 ears of sweet corn (We used our local friends, Hole's sweet corn we picked up at the farmers market.  Take the corn kernels off the cob with a knife. 
  • 1 15 oz. can of black beans, rinsed and drained
  • 2 avocados, diced
  • 1 red onion, finely diced
  • 1/2 cup cilantro, chopped 
  • 1 clove of garlic, minced
  • jalapeno, dice fresh is always best
  • 1 lime, juiced
  • 1-2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper

Mix it up!

Chop and dice all your ingredients. Once they are prepped, add them to a large bowl, toss gently.

Chill in the fridge for an hour.

Serve with chips for a simple summertime treat!   

Want to make it a meal? Just serve with grilled chicken or shrimp! 

from the window. Yard life.

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 “Swamps where cedars grow and turtles wait on logs but not for anything in particular; fields bordered by crooked fences broken by years of standing still; orchards so old they have forgotten where the farmhouse is. In the north I have eaten my lunch in pastures rank with ferns and junipers, all under fair skies with a wind blowing.” ― E.B White, Stuart Little

Here we peer out of the big kitchen window and see summers progression. The deep greens have taken over. The recent rains have soften the lush yard and the chicks dig in for daily snacks. Our garden continues to grow, and we use the ripe produce in many of our dishes. 

The fireflies are here! Lighting up the evening sky, Just in time for this weekend's festivities. Around here, you can't help but notice these shifts in the seasons. Looking out that window is just part of our daily jam. 

we Gather. A Night in China.

Saturday night we gathered with our community, supporting our local arts for the Athens Arts Gala. The Masonic Temple took on the colors and scents of China. Deep reds, splashed with greens of bamboo on the tables. Students from the college shared their beautiful calligraphy and musical talents. 

Our days tend to be so busy, getting to slow down and have time with our friends is a nice reminder that working together as a community is a sweet way to spend an evening.

Athens Arts creates opportunities for our local artists to display their work and also provides educational enrichment programs for the community. Please be sure to stop by and take it all in! 

Sunday Lull. A Little Something Sweet.

March has moved us into the roar of April. The months first event was a happy celebration at The Speak Easy, in Broad Ripple. Watching the couple surrounded by family and friends, feasting on conversation and our Paella, Greek Lemon Potatoes and cake, it was a sweet way to kick off this busy month. There is something about working behind closed doors, prepping for a family style reception. We get to take care of the details, but also listen to the music, chatter and laughter. It is the bonus to what we do...a little something sweet. 

Today we rest (just a little). We hope you are too. 

Indiana Small Farms Conference.

Year Four! Indiana Small Farms Conference.  The Juniper Spoon catered the event, representing our local farmers by using their produce and products in our cooking. This event embodies so much that we love about where we live and what we do

The crew feasted on ham and swiss wraps, filled with sauerkraut. Deep bowls of yummy salads topped with homemade croutons from our own kitchen and fresh veggies. Our chicken vegetable soup warmed the line and of course endless cookies and treats. It is what we love to do; share locally grown food, support local community and gather with others who work on our land, because they love it as we do.

A big thank you to all of our Indiana farmers for growing and producing beautiful food for us to eat all year round. If you are interested in sustainable agriculture the Small Farm's Conference is a great place to start! Follow @SmallFarmPurdue on twitter, and sign up for the conference at: https://ag.purdue.edu/extension/smallfarms/Pages/default.aspx

Supper Club. Join us!

We are looking forward to our next Supper Club! This one is inspired by the flavors of Spain. Tapas are a beautiful way to gather us to share bites and start conversations. We love this form of community! Just to give you a little sampling of what you can expect, our menu will include...yummy Seafood Paella, spicy marinated olives,
comforting potatoes with an aioli, and this is just the start! 

Pop-up Supper Club
Friday, February 19th
6-8pm, linger till 10pm
The Tannenbaum Center
107 Spring St W., Crawfordsville

(behind the Old Jail Museum)

Reservations can be made by sending an email to -- lali@thejuniperspoon.com
Please include name and how many spots are being reserved! Payment will be at the door like last time, cash, credit or check!

Price: $30/person or $100/4 people. This makes for a really sweet date night. 
Grab another couple and pay together!
Includes: 4-5 food stations -- BYO beer or wine.

We look forward to gathering with you Friday night!

try this. Thai Red Coconut Curry.

Thai Red Coconut Curry

I no longer confine myself to a  recipe when making coconut curries.  The ingredients are few, and I trust my taster to find the flavor balance.

try this...

a glug of canola oil

a few cloves of garlic, minced

a few Tablespoons of Thai Red Curry Paste or Panang Curry Paste
about a Tablespoon of grated fresh ginger root

2 cans of unsweetened full fat coconut milk

brown sugar (¼ cup more or less, depending on your sweet tooth)

a Tablespoon or two of fish sauce

meat (shrimp, chicken, pork, fish,beef, lamb or duck….raw or cooked, your choice)

veggies (can of straw mushrooms, snap peas, broccoli, cubed sweet potatoes, red pepper strips, or anything else rolling around in your crisper.)

juice from half a lime

toppers: chopped cilantro, scallions, mung sprouts, Thai basil, shredded daikon…)

optional: more coconut milk if you’ve added too much meat and veggies.  Or chicken stock.


Heat oil in a wok or large skillet.  add garlic, curry paste and ginger and stir quickly.  After about a minute add the coconut milk, brown sugar and fish sauce.  Bring to a simmer.  If using raw meat, cut it into bite-size pieces, and toss into the simmering broth. Cook until done, but not overdone.  (If using cooked meat or shrimp, add the vegetables first).  Add the veggies and simmer until just done. (Now you can add your cooked meat or shrimp).  

Here’s the balance you want to strike...is it creamy? sweet? salty? spicy? crunchy? hearty? fresh?  if yes, then well done.  Serve over rice and top with toppers.

Enjoy.