Corn and Peach Salsa

corn and peach salsa

Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.

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Corn and Peach Salsa

2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt

In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.

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Part 3: Stay Cool and Eat Salad…and Soup? Summer Squash Recipes.

This past week, I’ve had several conversations about what to do with summer squash.  I am a lover of this humble vegetable, and it will probably take me another month to grow bored of it.  But, I find myself in the minority on this position.  So, if you have already grown a bit tired of summer squash, let me try to inspire you.

Let’s continue with the “Stay Cool” series as we go into the heat wave this weekend and talk about making a Raw Zucchini or Summer Squash Salad.  The best time to make a raw zucchini salad is when you have farm-fresh produce.  Otherwise, the squash can be a bitter.  So, I would suggest trying a piece of your squash before making the salad.  If it tastes a little sweet and you enjoy the flavor, then proceed.  If you taste it and do not enjoy the flavor raw, then I would suggest cooking it.

To make a raw summer squash salad; you will either need a mandoline, sharp knife or vegetable peeler.  You should consider the shape of the squash.  The round squash that we received last week in our share are best sliced into thin rounds with a mandoline. Or, cut the squash in half, lengthwise, and thinly slice half moons with a knife (see photo below.)  A long zucchini shaped squash can easily be shaved with a vegetable peeler. [Read more…]

Chiles: Help! Does Anyone Have Any Insights?

So, um, has anyone figured out what last week’s chiles are all about? If memory serves, we got Aji Dulce, and then a chile that I really thought was labeled “Hawaiian”. Am I confused? I ask because my research does not turn up any peppers by that name that have the gorgeous lantern shape of ours. The Hawaiian peppers I’ve found seem longer, shaped more like lipstick tubes. Ours, frankly, seem rather like a habanero, which Julia covered in her last post. I’d suggest tasting to tell the difference but I am a chile wimp and habaneros are hot! There, I’ve said it.
So, what to do with these lovelies? [Read more…]