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Tomato salsa

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Southwestern Shepard’s Pie

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Greg’s Salsa

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This salsa is a “seat-of-the-pants” affair, gathering what fresh ingredients are available and chopping them all up together. It happens that mid-summer through early fall are the seasons when all of the ingredients in this recipe are available as delicious, fresh produce, most of it grown here at Spring Ledge Farm.
Even the quantities listed are subject to change, and the salsa always turns out great. Feel free to add more pepper or tomato, more cilantro or another piece of fruit like the peaches. The time needed to prepare this dish is only dictated by how fast you can chop!
I’ve also used this salsa as a topping on fish or chicken dishes, almost like a chutney. It keeps well in the fridge in a sealed container, always at the ready for snacks. Continue reading