Eating Local – Sweet and Spicy Peach Blackberry Salsa

The fall is such a great time to make fresh salsa.  It doesn’t keep as long as cooked salsa, but the flavour is so good that it doesn’t last in our house anyways!  Because we seem to be completely inept at growing bell peppers we have been substituting with other yummy fruits and veggies that are ready.  Tomatillos have been the main substitution for peppers but we went a little crazy tonight and tried fresh peaches from our CSA box and blackberries that we have been picking along the woodline of our backyard. We have found a winner – the girls are even packing little containers of it in their lunches which is a glowing endorsement in my book!

This batch made a large salad bowl full, around 1.5 L, but it could easily be cut in half or thirds.

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Here is our recipe(ish)

From the Garden:

3 pounds fresh tomatoes, chopped chunky

2 medium onions; one red, one white, chopped the way you like it

2 Jalapeños, seeded and chopped fine – very spicy!

1/2 cup fresh chopped cilantro

Roughly 12 large basil leaves, chopped

1 Tbsp chopped garlic

1 cup blackberries

4 small peaches, chopped (okay…these came from our TapRoot/Noggins Farm CSA box, not our garden – but they were grown locally!)

From the Store:

1/3 cup white vinegar (I bet a flavoured White Balsamic Vinegar from Liquid Gold would be amazing. No, they didn’t pay me to say that, but I am addicted to their coconut vinegar; too bad I ran out!)

2 Tbsp sugar (optional)

Salt and Pepper to taste.

How we did it:

Chop, combine, let sit to allow the flavours to blend and then gobble!!!

We are eating this salsa on grilled haddock with brown rice but it is also going quickly with just nacho chips!

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“I wish my PMS would manifest itself in a desire to clean rather than a desire to invent foods to put salsa on!” ~ BAHAHAHA – whoever came up with this one has my full support!

Eating Local – Backyard “Almost” Greek Salad

We have joined the 50% Local Food Club for the month of September.  It is encouraging us to think about our food choices, where it came from, how far it travelled and how the producer is rewarded for their efforts.  I am pleased to say the first 2 days have been easy – our garden keeps us easily stocked with more than 50% of our diet right now.  BUT one can only eat so many raw cucumbers without going a bit crazy!

Today’s lunch and the side for tomorrow’s dinner is Backyard “Almost” Greek Salad – “Almost” because I didn’t add olives; I can’t grow them.  Thankfully Fox Hill Cheese has local Feta for tomorrow’s dinner!

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Here is our recipe (ish)

From the Garden:

3 cups chopped fresh tomatoes

2 chopped fresh cucumbers

2 small red onions

1 small white onion

3 tomatillos

Roughly 25 basil leaves

1 handful fresh oregano leaves

5 sprigs fresh thyme, stripped

20 sprigs of chives

2 cloves chopped garlic

From the store:

1 cup chopped Feta cheese (Local!!)

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar

2 tsp grainy Dijon mustard

Chop all of the veggies, place in the bowl and sprinkle with the herbs, chopped finely.  Shake the oil, vinegar and dijon mustard in a mason jar with the minced garlic and pour over the veggies.  Add the cheese, and if desired, kalmata olives.  Stir and let sit for a few hours for the flavours to blend.

So yummy, so fresh, so much more than 50% Local! What are you eating – share this around and share your recipes to make this month extra special!

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“The colours of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry” ~ Dr. Sunwolf

Picked and Planted – August 5th-29th

These past weeks we picked:

A whole lot of everything!!  We have had a constant supply of everything from the past month, including a reintroduction of radish from the second planting, some random lettuces and especially exciting was the addition of tomatoes and tomatillos! I love tomatoes so much, I did a special post just on them…yup, love ’em!

August was a big month – we picked a lot, we saved a lot, we jammed and baked a lot while on vacation and since being home, we have frozen a lot.  My hubby is thoroughly enjoying the quote ” We are putting up some big numbers, big numbers…” I can’t argue!

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Onions

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Herbs and garlic

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All sorts of colourful carrots – no better way to get little ones to eat veggies than to let them pick out their favourite colours and plant them!

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Carrots are not the only the only veggies that come in multi-colour!  We have been picking green, yellow, pink, purple and speckled beans in all shapes and sizes.

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Magically, rhubarb has continued to produce in the shade.  We froze 16 cups so far for the winter.

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Apples are almost ripe – we picked 5 pounds in advance of the deer, hopefully we didn’t pick them too early…

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Our favourite root veggie – beets!  So delicious steamed or roasted.

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And what good are tomatoes and basil without cucumbers for greek salad?

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And not to be forgotten…TOMATOES!!!!

WOW!  What a month!!!

Approx savings compared to local market: 495.89!!

Total since May 26th – $1118.46

Total weight picked this period: 103.31 pounds!!  That is more than my 12 year old – our minds are blown!

Total to date: 232.59 pounds

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This was our first massive picking before we left on vacation – the picking buckets get loaded into the truck with everything else so we don’t have to go to the store during our holidays.

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This was our second big picking after holidays for the freezer and storage!

A few notes – 1. Prices are calculated by comparing to the price of non-organic, (local when possible) produce at the local grocery store that we stop at the most.  We usually buy our produce (when our hand is forced) at a local veggie market that is mostly organic and spray free, but tends to be more expensive and has less selection.  We chose to compare to the supermarket as it was more reflective of what most people would buy and what I could quickly take a picture of with my camera when grabbing the weekly essentials without an extra trip. If I cannot find what we grew (market turnip, tomatillos etc.), I will call the specialty market in Halifax for their prices. These costs do not factor in the price of what the produce becomes (jams, pies, baking, salsa, pickles etc.), simply the raw food we pick. I suspect our savings would be almost double if we compared to organic or final products!

2. Since May 26th, we have purchased 2 pounds of tomatoes, 6 cucumbers, 1 bag of potatoes, 8 bunches of bananas, 3 watermelons and 1 pineapple. Everything else has come from our garden or our weekly fruit share from Tap Root/Noggins CSA.  Not bad, if I do say so myself!!!

3. We record everything by hand after weighing our picking buckets with a digital fish scale.  The kids are getting to be very good little book keepers!  We are not separating by variety of tomato, bean, kale etc. but we are separating by type of veggie.  Maybe next year…

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My wee book keeper.

These past weeks we planted:

Zippo.  Vacation and work got the best of us!  That said, we finally pulled out the peas today and made space for all the fall greens we hope to plant tomorrow and later this week. Stay tuned!

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(Taken right after we got home – in desperate need of a mow and a lot of weeding!)