One thing about eating locally is that you have to be really creative. Between the CSA and the garden the amount of fresh summer fruits and veggies that require immediate attention can be overwhelming, but I’ve actually found that the simplest meals are the most satisfying. Berries, peaches, and fresh goat cheese for breakfast, or a dinner of grilled chicken with fat tomato slices sprinkled with just a little sea salt. That’s how we’ve been eating this summer.
I recently came up with a couple of simple salsas that I wanted to share. One, a combination of tart tomatillos and sweet corn, the other made with ripe tomatoes and peaches, each flavored with chili peppers and herbs from the garden. Use them for dip, or on top of a piece of grilled fish or meat, or just enjoy them by the spoonful!
Grilled Tomatillo and Corn Salsa
Makes about 2 cups
About 10 tomatillos, removed from their husks and quartered
2 small chili peppers
2 garlic cloves, smashed
Drizzle of olive oil
1 ear of corn in its husk
Preheat grill. Combine the tomatillos, peppers, garlic, and olive oil in an aluminum pan. Place the pan on the grill, along with the corn and cook, checking every few minutes, until the tomatillos have softened and everything has started to brown. Remove from the grill and set aside. Leave the corn on and cook for another 10 minutes or so, turning once.
While the corn is cooking, empty the contents of the aluminum pan into a blender or food processor and puree until smooth. Transfer to a bowl. When the corn us done, remove the husk and cut the corn from the cob. Stir the corn into the tomatillo puree and season with salt, pepper, and fresh chopped cilantro to taste. Refrigerate for an hour before serving.
Peach and Tomato Salsa
Big batch; makes about 4 cups
3 cups diced peaches
2 cups diced tomatoes
2 small chili peppers, minced
1/2 cup lime juice (about 4 limes)
Salt to taste
Fresh chopped cilantro
Combine all ingredients in a large bowl. Refrigerate for at least an hour before serving, even better overnight.