Thursday, August 16, 2012

A Happier Homemaker

This summer has been one of big changes for me. Getting back to basics has been key. Apparently, becoming a "kitchen witch" was on my agenda too!

We decided to participate in the community garden in our town, and we have a 20' x 20' plot. Whew! What a lot of work! We had a bumper zucchini crop, and we harvested a ton of them until the squash bugs got a hold of the plant. We had beautiful bean plants, until the groundhog decided to make a smorgasbord out of them! We have also been sharing our heirloom tomatoes with the groundhog...much to our dismay! But overall, it has been a great experience. We have eaten onions, potatoes, beans, zucchini, tomatoes & cucumbers out of our garden. MacKenzie has learned about the "farm to table" experience, and I am grateful for that. I have made more zucchini bread than I ever thought possible! Orange/pecan, and chocolate are my favorites!

Today, I made homemade salsa, all with local produce from our garden and local farms and businesses. Thanks to the Rosemary House, the Camp Hill Farmers' Market, Paulus Farms and Spiral Path Farm...and of course the Van Brederode/Gilmartin garden as well!

Here's the recipe:

A handful of yellow cherry tomatoes, pureed
A bunch of cilantro (1/4 cup?)
2 T. green pepper, diced
1 clove garlic, crushed in a press
3 T. chopped onion
1 large Roma tomato, diced
2 T. lime juice
2 T. cider vinegar
1/2 tsp. ground cumin
2 T. olive oil

Put all tomatoes in a glass, ceramic or plastic bowl.
Put cilantro, pepper, garlic, onion, vinegar, olive oil and cumin in a food processor and grind until wet and lumpy.
Add to bowl of tomatoes.
Add lime juice.
Cover and let flavors meld for 1/2 an hour.

Makes about 2 cups.
You can add jalapeno pepper to taste for hotness. I like it without...the cilantro and cumin give it just enough bite for me!
You can also add salt and black pepper to taste if you want.