10 September 2009

Late Summer Salsa

There is a tree just around the corner from my house whose leaves have turned yellow-brown and are falling at the slightest provocation. I've gotten out the sweater socks and swapped the summer quilt for a thicker one. Yep. All signs point towards fall. I've almost committed to this being my favorite season. I love the air nipping at me and getting cozy with warm blankets, hot tea, and hoodies. And scarves. I simply relish the smell of decaying leaves and the way cooler air seems to sharpen that sense of smell.

By winter, coziness has lost its charm, and I pine for spring. The thrill of crocuses and daffodils! The glory of budding dogwoods and redbuds! The delight at tossing off winter coats and daring to go barefoot again! And so I just can't quite commit completely to fall.

But it is one of my top seasonal loves. In Number One spot for the time being. For better or for worse, fall is about here and there's no chance to preserve any more of summer (unless I do some sun-dried tomatoes yet). Our four plants (yes, all tomatoes) are slowing production, and in a few short weeks a good frost is going to nip any remaining buds. This evening I was seized by a nostalgic urge to make the most of the time I had left with my backyard produce. Inspired by some in-laws, I decided to make salsa (sans cilantro), using just what I had in my own backyard.

Colander in hand, I headed out to the tomato patch for the main ingredient--green and red roma's and golden nugget tomatoes yielded to a slight tug. I added two small bell peppers (we did plant some peppers, they just got--literally--overshadowed by the tomato plants). Next stop: herb patch. Basil, chives, rosemary, lavender, and marigold. And in the front flower bed, a tiny jalepeno that survived a slug-crunching early in the growing season. A quick rinse, a shake, some dicing and chopping, and viola! Salsa. It doesn't get much more local than this, folks! Below is a rendering of what I came up with.

Anita's Late Summer Salsa

2 cups diced assorted tomatoes
1 small bell pepper, diced (about 1/3 cup)
2 tsp minced fresh chives
2 tsp minced fresh basil
1/4 tsp minced fresh rosemary (I don't like a strong rosemary flavor)
1/4 tsp lavender flowers (careful not to add too many of these!)
1 pathetically small jalepeno, minced
Petals of one marigold
not from the garden:
1 tsp olive oil
juice from 1/2 a lemon
salt/pepper to taste

Instructions: are any needed? Stir ingredients together. Eat.

Served up with some fried plantains
(also not from our garden!)

Happy Last Week of Summer!

1 comment:

  1. Oooh, ooh so pretty! How fun! I think salsa from my yard would taste a little strange....mangos, bananas, lemongrass, galangal, lime leaves, som oh. Might be interesting! That first picture is SO pretty! It looks like the flower petals are floating in the foreground. Candice