Monday, September 12, 2011

EAT: Eat Seasonally, Eat Locally

In recent weeks, our meals have often consisted of peppers and tomatoes.

We have had a surplus of them from our CSA.  

Thankfully, I love both.  It has allowed me to come up with creative ways to eat them and enjoy them as a family.

While my favorite way to eat a tomato is while you are still in the field and it is warm from the sun, we have discovered a lot of other delicious meals and snacks!

I recently made a Mexican inspired wild rice dish.  Everyone loved it and it was as cinch to prepare!

Bumper Crop Rice:

- Saute 1 small onion in a tablespoon of olive oil.
- Add several chopped peppers (I used 5) and saute.  I also added one hot pepper.
- Add in several chopped tomatoes (I used 4) and allow to come to a simmer.
- Add any other favorites - I chose corn and black beans.
- Season with salt, pepper and cumin.  
- Allow to simmer for about 10 minutes.

I made a wild and brown rice mixture and added the delicious veggie mixture to it.  
We topped it with shredded cheddar cheese and fresh salsa.  Delicious!!

The Easiest Salsa Fresca:

We received this recipe from our CSA this year.  As we were out in the fields picking crops, they were in the barn whipping this up by the ball jar for all of their supporters to take home.  It is delicious, easy and healthy.  Give it a try!

- 4 large, ripe tomatoes
- 1 large onion
- 1 T chopped garlic
- 1 T chopped jalapeno
- 1 cup chopped cilantro
- 1/4 cup fresh lime juice
- salt to taste

Chop tomatoes to desired level of chunkiness.  Drain for a few minutes in a colander.  Chop onion, garlic, jalapeno and cilantro.  Mix all ingredients together.  Let it sit for a few minutes for the flavors to marry.  Enjoy!

I love the taste of summer!

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