Here we are, rounding the final corner towards the end of outdoor market season (check our Market Page for schedule details). Things have been going so great between our weekly markets and a couple of special events that I’m feeling really excited about this momentum that’s currently happening and want to keep the energy high and the ball rolling. THANK YOU for so much support and for sharing your energy and enthusiasm for what I’m working towards; I love connecting with you every week, hearing your stories, your journeys to wellness, feedback and positive vibes – it really does keep me going! You guys are amazing. And just so you’re in “the know”, I’ve been plugging away at revamping my labels and getting them juuuuuust right, which, of course, means up to CFIA (Canada Food Inspection Agency) requirements, but also to my own nit-picky satisfaction. And I think I’ve almost got it, darn it! I am just about ready to try looking into selling in some local shops. Stay tuned for more details on that in the near future, but will hopefully happen before the end of summer markets so I can spread the word in person.
Now if you can imagine, it came as a bit of a surprise when I received an offer to fill out the FIRST application for – get ready for this – a Christmas Market! Christmas!? In August!? Oh man. But I suppose as one season trickles towards a close, it’s only natural that we begin to look forward to the next. I will keep our schedule up to date so you know where to find us for all your Christmas shopping needs!
Now, onto the extra yummy stuff. With the end of market season on the horizon, shorter days and cooler nights, come those thoughts of fall coziness. However, I said to myself, ‘resist!’ Hold on to those sunny days just a little longer, soak up the Vitamin D while you can, take the time to be in awe of those clear summer sunsets and embrace those remaining beach days where you don’t need an extra layer. I felt particularly like welcoming warm summery vibes and, with this in mind along with consideration of what I’ve got around the house, thought of salsa. Nothing beats homemade salsa and I’ve got some tomatoes, green onion, baby kale and micro greens from yesterday’s market and a perfectly ripe mango that’s been patiently waiting in my refrigerator for over a week! Let’s see where we can go with this.
A couple of notes for your salsa endeavour. When preparing your tomatoes for salsa, some recipes suggest cutting the tomato in half width-wise and scooping out or squeezing out the seeds and juice from inside. I skip this step all together and just dice the tomatoes up nice and small and place in a colander for a few minutes to allow some of the liquid to drain out. Please note, the sharper the knife, the easier this will be; using a slicing motion, not directly pressing or you will turn your tomatoes into mush. If you don’t have a very sharp knife, a serrated knife may work better. While the tomatoes hang out in the colander, you can prep your other ingredients.
While preparing the mango, I use the “hedgehog” method. Hear me out. Your mango has a long flat seed in the middle, relatively quite large compared to the size of the fruit. By looking at your mango from the top, two of the sides should look more naturally long. These are the sides that run parallel to the centre. Place your knife about 1/4″ from the centre stem and cut along the wide edge of the large pit on either side so you have two halves. You can then run your knife along either end as well (this will be less fleshy of a piece). Score each of the larger halves by slicing into the flesh of the fruit in both lengthwise and crosswise cuts (image #3). Be careful not to puncture the skin. Once sliced, turn your mango inside out (image #4) – so it looks like a little hedgehog. From there, carefully run your knife between the fleshy cubes and the skin resulting in diced mango. For the salsa, I cut my mango pieces a bit smaller after removing them from the skin.
Once you’ve got these two tricks down, the rest is pretty straightforward. Roast the garlic, boil the corn, slice everything else into teeny tiny pieces and toss it all together with some olive oil, lime juice and s&p. A final note on digestion; chew, chew, CHEW! I cannot emphasize this enough, especially with corn. The more you chew, the easier to digest and the more readily available the nutrients will be to absorb. So, although it’s super delicious and you will want to inhale chip after chip, try to slow down and chew each bite, allowing your teeth to do most of the work so your stomach doesn’t have to. Most importantly, e-n-j-o-y!
Taste of Summer Salsa
Makes about 4 cups
1 garlic bulb
1 cob of corn, husk removed
5-6 medium sized tomatoes (or about 4 cups chopped)
4-5 green onions, thinly sliced
Juice of 1 lime
1/2 bunch cilantro (about 2 tablespoons very finely chopped)
1 cup baby kale, thinly sliced
1 Serrano chili, seeds removed (optional)
Microgreens for garnish (or more cilantro leaves)
Sliced or diced cucumber for garnish
3 tablespoons extra virgin olive oil
Coarse sea salt and fresh cracked pepper
- Roast the garlic by preheating the oven to 400ºF. Cut just the tip off the garlic bulb and wrap in a tin foil nest. Roast in the oven for 35-45 minutes until quite soft and aromatic.
- Meanwhile, cook the corn. For simplicity’s sake I just boiled mine, but on the grill would be a delicious alternative. If boiling, bring a pot of water to a boil and put in the corn (husk removed). Ensure you have enough water so the corn is not sitting on the bottom of the pot; it should be able to move and rotate freely. You may need to break the cob in half depending on the size of pot. Boil for about 10 minutes until the kernels are nice and tender when poked with a fork. Once cooked, carefully remove from the pot and set aside to cool.
- While the garlic and corn are busy doing their thing, prepare your other ingredients; chopping the green onions and baby kale very thinly, the cilantro very fine, the mango into delicate pieces as described above (or using your own best method), the Serrano into small little spicy bits. Add juice of 1 lime. Combine all ingredients in a mixing bowl.
- Once you’ve removed the corn and it’s cooled down slightly, remove from the cob by running a sharp knife between each kernel and the cob. Add to bowl with other ingredients.
- Once garlic is roasted, remove from the oven and carefully open the foil to allow any steam or heat to escape. Remove from foil. After a few minutes, I prefer to squeeze it out of the skin, as it comes out like garlic puree. However, you could also peel each clove and chop. Add to mixing bowl.
- Drizzle with olive oil and salt and pepper to taste.
- Serve alongside your favourite tortilla chips, topped with microgreens, cucumber slices and fresh lime wedges.