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June, 2011:

Peach Salsa Recipe

peaches ripening on the tree at the University of Arkansas Southwest Research and Extension Center, Hope, June 16, 2011

Peach Salsa

3 1/2 cups diced peeled peaches

2 T finely chopped fresh cilantro

1 T white vinegar

1 garlic clove, minced

1/4 c diced onion

1 T minced seeded pepper

1 t lemon juice

Combine all ingredients in a bowl, and stir well. Cover and chill. Serve with pita chips.

This recipe is courtesy of the University of Arkansas Ouachita District County Extension Agents, from their cookbook Putting Fruits and Vegetables on the Plate.

Fruit salsa is not a food that ever appealed to me. However, this recipe, given to me when I attended the U. of AR Experiment Station Horticultural Field Day a couple of weeks ago, called out to me. I decided to try it – I am glad I did! Delicious, sweet and spicy. It would be great with chicken and rice, and I loved it with tortilla chips.

 

row of perfectly pruned peach trees at U. of A. Southwest Research and Extension Center, Hope

 

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On the menu: June 27, 2011

Asian yard-long beans 'Red Noodle'

 

Tomatoes

Japanese Eggplant

Yard-long Asian greenbeans – purple and green

Peaches ‘Harvester’ from Jamison Orchard, Nashville AR

Cherry Tomatoes ‘Black Cherry,’ ‘Gold Nugget’ etc.

Farm fresh eggs

Jalapeno and Hungarian Wax Pepper (hot)

White Onion ‘Elizabeth’

Cucumber

Summer squash, including ‘Zephyr’ (bicolor), ‘Eight Ball’ zucchini, ‘Golden Glory’ zucchini, white and yellow patty pan and straight neck squash

Asian Yard-long Green Beans

I first encountered these wonderful beans at the farmer’s market last year – I knew I wanted to grow these beans.  I ordered the seed for two varieties, ‘Gita’ and ‘Red Noodle,’ and we planted them at the end of the summer, letting almost all the beans mature into seeds, thereby increasing our seed stock so that we could have enough to plant for all our subscribers.  They succeeded spectacularly.  Hardy plants have put on lots and lots of beans, even in the harsh growing conditions we have experienced this summer.
These beans are delicious steamed, in stir-fry, or fresh as a snacking veggie.  Eat them fresh and you will taste their natural sweetness.

yard-long beans growing on trellises in the garden

 

 

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On the menu: June 20, 2011

harvesting squash in my handmade feedsack trug

 

Tomatoes! ‘Taxi’ (Yellow), ‘Orange Blossom’ (orange), ‘Early Girl’ (red)

Cabbage ‘Early Jersey Wakefield’ or ‘Copenhagen’

Peaches ‘Harvester’ from Jamison Orchard, Nashville AR

Cherry Tomatoes ‘Black Cherry,’ ‘Sungold’ etc.

Freshly dug potatoes ‘Red LaSota,’ ‘Yukon Gold,’ and ‘Kennebec’

Farm fresh eggs

Jalapeno and Hungarian Wax Pepper (hot)

Red Onion

Cucumber

Summer squash, including ‘Zephyr’ (bicolor), ‘Eight Ball’ zucchini, ‘Golden Glory’ zucchini, patty pan and straight neck squash

 

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On the menu: June 13, 2011

red, yellow, and orange tomatoes

Tomatoes! ‘Taxi’ (Yellow), ‘Orange Blossom’ (orange), ‘Early Girl’ (red)

Sweet Corn ‘Incredible’

Peaches ‘PF7A’ and ‘Sentinel’ from Jamison Orchard, Nashville AR

Green beans ‘Roma”

Freshly dug potatoes ‘Red LaSota,’ ‘Yukon Gold,’ and ‘Kennebec’

Farm fresh eggs

Salsa Ingredients:

Jalapeno, Cayenne, and Hungarian Wax Pepper (hot)

Cilantro (got some at the farmer’s market!)

Garlic (might be the last of this from my garden…)

Onions

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Yellow Tomato Salsa!

 

Revisiting the Memorial Day Green Tomato Salsa Recipe, as now we have some ripe tomatoes.  Granted, they are ‘Taxi,’ which is not my favorite tomato by a long shot, but still.  Ripe tomatoes.

So here is the recipe,

Fresh from the Garden Green Yellow Tomato Salsa

A Sunshine For Dinner original recipe!

 

Green Yellow tomatoes – a couple

Garlic – plenty

Cilantro – a bit

Fresh peppers (Jalapeño is ripe now and perfect!!!) – how spicy do you like it?

Red onion – a few tablespoons

Lemon or lime juice – a few tablespoons till it tastes bright

Salt – to taste

 

Run it all through the food processor until coarsely blended, or chop it up with a knife and mix it in a bowl. Enjoy!

 

Delicious!  The salsa does not look as pretty with the yellow tomatoes as it does with the green.  The taste is great, though.  A bit more sweetness due to the ripe tomato.  I can’t wait to keep trying this recipe with different varieties as the summer goes on – it will be different every time.  But what will I do for cilantro?  Mine is fading fast in this heat.  I bought some more seeds but they won’t be ready overnight. Maybe I will be able to find some at the farmer’s market.

 

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On the menu: June 6, 2011

First Ripe Tomatoes! ‘Taxi’ (Yellow when ripe)

Red Onions

Red Oakleaf Lettuce

Sweet Corn ‘Peaches and Cream’

Peaches from Jamison Orchard, Nashville AR

Green Tomatoes for Green Tomato Salsa

Jalapeño and Hungarian Wax Pepper (hot)

Cilantro

Spring Garlic

Cucumber

Farm fresh eggs

Ripe Tomatoes – ‘Taxi’‘Taxi’ is a yellow tomato, and the first to ripen in the garden this year.  If they seem a bit green, leave them out on the counter for a day or two and they will ripen up nicely.  We picked all the ripe tomatoes before yesterday evening’s windy rainstorm, or they would have all been knocked off the vines.  Let’s eat them up!  You could make yellow tomato salsa, same recipe…

Berries –  I am disappointed not to have any berries in the bag this week. The mid-season blackberry variety is not performing well this year.  Hopefully I can get some fruit off the next variety to ripen up.  I will do my best

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