This is a fresh, easy salsa that requires no cooking, tomato peeling, etc.
Gotta use up the cilantro before it bolts on me!
- 4-5 medium, ripe tomatoes, chopped, seeds removed
- 1/2 large Vidalia onion, chopped
- 1/4 cup chopped fresh cilantro (less if you’re not a big fan)
- 1 medium cucumber, peeled and chopped, seedy core removed
- 1 jalapeno pepper, chopped, veins and seeds removed
- Juice of 2 small limes
- salt to taste
In a medium mixing bowl, combine all ingredients. If you wish, you can pulse this a few times in the food processor, but do not over-process or it will get too watery. You may wish to taste test this first with 1/2 the jalapeno, then add more heat if needed. I did not add garlic to mine, but you can certainly add a minced clove if you wish.
I thought I’d share a simple, quick craft I did over the Memorial Day weekend. Several months back, I purchased three seed packets at one of my favorite antique stores. I love the look of the old Card Seed Co. packets. Maybe it’s the graphic designer in me, but I think they are like little pieces of art. So why not frame them? While at Walmart this weekend, I found three simple, black, 4×6 frames that I knew would do the trick. Here’s my step by step:
1. Cut three 4×6 pieces of card stock in a coordinating color. I thought this rust colored card stock would match nicely with my kitchen and compliment the packet art.
2. If you will be mounting these on the wall, remove the little kick-stand thingy on the back of the frame. My frames were cheap enough that it easily tore right off.
3. Using Tombow repositionable adhesive (available in the scrapbooking department of craft stores,) place several strips of adhesive on the card stock where your seed packet will be placed, but not on the seed packet. This way, if you decide you don’t want to use these packets in a frame anymore, you can remove them easily with no residue left in the packet.
4. Close up your frames, and hang where desired! I used 3M Command strips, because it’s so much easier and neater than nails, in my opinion.
Here’s what mine look like in the kitchen! Please excuse the grease on the stove and wall – this is a much loved, much used kitchen, after all. :-)
Remember that cabbage photo I posted earlier this week?
He now looks like this:
This is my new favorite slaw – made with what I happened to have on hand that seemed to work together. :-)
Red Cabbage Slaw
1 small red cabbage, thinly chopped in strips
1/2 cup sweet corn (I used frozen, which I thawed with warm water)
1/2 cup chopped onion
1/4 cup blue cheese
1/4 cup rice vinegar
1/4 cup vegetable oil
1 tsp ground dry mustard
1-2 tsp agave nectar (I like my slaw tangy, but you can make it as sweet as you like by adding more or less agave)
Whisk your vinegar, oil, mustard, and agave in a large bowl until well combined. add your cabbage, corn and onion and toss to thoroughly coat with dressing. Add blue cheese and stir to combine. Allow to sit in the fridge for at least an hour before serving.
It occured to me, as I was eating this for lunch today, that you could make this playfully patriotic by calling it red, white and blue slaw – just use sweet white corn with your red cabbage and blue cheese. :-)
Wishing everyone a safe, enjoyable Memorial Day weekend.
Wordless Wednesday – In a Blink
I think this week will be the last harvest for my lettuce. It’s big, full, floppy, and crying out to be put into a salad before it’s way past its prime. My arugula has flowered, and while I still think its flavor is quite yummy, I think I will be harvesting that, too.
Does anyone have a great recipe for arugula, besides the typical salad? I’m open for suggestions! Once the arugula is out of the bed, my bush beans will have more room to stretch out…
They are growing up fast. But I think something is nibbling on the leaves…any of my garden expert readers have any suggestions as to what might be doing this? These are in my raised bed enclosure, so it’s got to be a smallish bug in order for it to get in there.
I bought some additional bush bean plants today to supplement my chewed-on, from-seed beans, but I’m holding off on planting them until I find out what’s snacking on what’s already in the Grow Camp.
Once the arugula and lettuce are out, some eggplant and a sweet yellow banana pepper plant are moving in, too. That’s about it in the garden for now – I’ll leave you for the night with a parting cabbage and herb garden photo. :-)