As I mentioned in an earlier post, we did not receive a single head of cabbage from our CSA last week – or today either.
Maybe cabbage season is over, I have no clue. My almost non-existant interest in growing vegetables coupled with my remarkable ability to kill even house plants led us to remove the electric fence that the previous owner of our house had so carefully installed around the vegetable garden and begin mowing it as if it were grass.
I have decided that peach season must be in full swing in Indiana because we have gotten bags of peaches in our last three CSA boxes. We have had grilled peaches, now peach salsa, and there will be more peachy dishes to come because I just got six more peaches at my CSA pick-up today.
Have I ever mentioned that we have peach trees here at Duke’s House?
We have many of fruit trees in our yard, about 45, 98% of which are still alive. They must be too hearty for my outstanding gardening skills. I typically put off mowing the grass in our orchard until last in the rotation because it is a pain in the neck to mow under and around all of the trees.
I kind of wonder if I would find even more ripe peaches if I went out there? We may have quite a bit of peach salsa in our future!
Adapted from Pink Parsley
- 2 ripe peaches, peeled and coarsely chopped
- 3 medium tomatoes, seeded and coarsely chopped (I used canned tomatoes, Chris does not appreciate the flavor of raw tomatoes.)
- 1/2 medium sweet onion, coarsely chopped
- 1 cup diced jicama
- 1/2 jalapeño, seeds and membranes removed, and diced
- 1/2 cup cilantro leaves
- 1 garlic clove, minced
- 1 Tablespoon red wine vinegar
- juice of 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon freshly cracked pepper
- Chop all ingredients.
- Combine in bowl.
- Chill before serving.
Servings ~ 8
Calories ~ 31, Fat ~ 0g, Carbohydrates ~ 8g, Protein ~ 1g