try this. Summer Sweet Corn Salsa

image.jpg

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. Fresh.

The green of summer has taken over our yard. The blossoming fruit trees have moved from pinks to lush green, filled trees. The garden is showing thanks for the rich compost we have been feeding it and the linens wave gently in the warm breeze, on the old clothes line. We watch all of this unfold from the window, as we chop, knead and listen to NPR.  Noticing the changes summer brings.  The week is off to a busy start, full of upcoming events where we get to share in the story. We like that!

grow this. Asparagus.

Around here we are seeing little sprouts popping up! Bits of green, edible treats that we can snip from the yard and bring into the kitchen. As we walk around our yard, we look what we can eat. Our asparagus is popping up and ready to throw into some dishes. It is how we take time to slow down and notice around here.  Harvesting from our land. We have a little patch of free growing asparagus.

Asparagus is a perennial and will come up each year after it is planted. You will want a nice sunny spot and well-drained soil. It will take a couple of years for your asparagus to be ready to harvest. But once you get passed those first couple of seasons, then it will be ready to harvest and enjoyed in your favorite dishes.

If you are looking for a new way to enjoy asparagus, try chopping the stalks into 1/2in pieces and toss them into a skillet with a little onion and your favorite mushrooms, then serve over farm fresh scrambled eggs! A simple, healthy meal for any time of the day!

how to grow. Compost.

This time of year we start getting a little more serious about the compost. Our garden is ready for a fresh mixture to help our seedlings along! Compost can be a bit tricky. It takes the right mix of "brown" and "green"matter, along with water to create the rich, dark result. Compost creates a more fertile soil. It helps Mother Nature nurture the process of growth. By creating a carbon/nitrogen ratio, you will get the pile cooking! It's just one big happy science experiment!

brown matter (carbon) -- straw, leaves, small twigs
green matter (nitrogen) -- rinds, vegetable and fruit scraps, egg shells (no meats or fats.)
water (H20) -- you want to dampen the pile. this gets those worms and microorganisms to do there thing!
temp -- the center needs to heat up, about 140 degrees and then turn the compost. this helps
it to breathe and cook. 

Once the materials begin to breakdown, that is where you see the "black gold." The green and brown have worked together creating the compost! Mother Nature's original fertilizer!