Fresh Tomato Salsa

Forono Beets



Here's what Farmer John had for us in Silver Lake today:

Celery
Tuscan kale
Yellow wax beans
Daikon radish
Japanese tomatoes
Collard greens
Arugula
Chard
Romaine
Squash blossoms
Lemon basil
Purslane

And here's what Tara picked from McGrath Family Farm, certified organic growers in Camarillo:

Carrots
Forono beets
Baby corn
Chard
Romaine
Strawberries
Raspberries
Baby squash

And here's a quick snap from my trip to get composted horse manure at Tim's in Altadena. Thanks Graham for the use of your truck. (Ours is in the shop. Grrrr!! But hey! I'm enjoying the ride!) - Tara


In addition to this bounty, Tara brought micro-greens grown right here in Silver Lake at Silver Lake Farms by Katy Kate! If you picked up a bag, be sure to eat them soon, as micro-greens are delicate and taste best when very fresh.

I couldn't resist the fat, ruby-colored Japanese tomatoes. They were perfectly ripe and ready to eat. A simple salad of sliced tomatoes on a bed of arugula drizzled with extra virgin olive oil and a little salt might be the perfect easy dish for a mild summer night.

With a little extra effort, you can make a delicious tomato salsa to eat tonight or keep in the fridge for a few days. It's great with chips, of course, and on little tacos that I like to make with leftover meat and vegies. I like to use it on fresh grilled chicken and fish, too; and I love it as an accompaniment to scrambled eggs.

This recipe calls for one large tomato, but you can double it if you'd like.

Fresh Tomato Salsa

1 large ripe tomato
1/2 small sweet onion
2 green onions
1/2 small jalapeno (more or less to taste)
1/2 small bunch cliantro (optional)
juice of 1/2 juicy lemon or lime, or more to taste
Mexican hot sauce, such as Cholula
salt and pepper to taste

1. Chop the tomato into small dice and place in a bowl.

2. Chop the sweet onion finely and add to the bowl.

3. Trim the green onion and slice the white part and some of the green part. Mince it finely and add to the bowl.

4. Using rubber gloves, remove the seeds from half a small jalapeno pepper and chop very finely. This amount of jalapeno will yield a spicy salsa, so if you like your salsa milder, add only half of what you've chopped. You can always add more later.

5. If you're using cilantro, remove the leaves from the stems. Compost the stems and chop the cilantro leaves finely. Add to the bowl.

6. Stir the salsa. Squeeze in the lemon or lime juice. Now taste the salsa. Add hot sauce, more jalapeno, salt, and pepper to taste.

Enjoy!

Shelley