Currently Creating: Maple Dill Salsa
It’s been a busy month here on the farm! Half of our crew has gone back to school and the rest of us are busy harvesting, processing and delivering food up to Middlebury and Burlington. This week we were the local producer of the week at the Middlebury Natural Foods Co-op
, meaning that all of our products were featured prominently in the store and all co-op members received 20% off all of our products. It’s one of our favorite weeks of the year and we’re so appreciative of how much the Co-op supports our local food system. This week we featured potatoes, winter squash, tomatoes, onions, shallots, cabbage, beets, peppers, garlic, kale, herbs, flower bouquets and more!
As part of this promotion, Pauline stopped by the co-op for a few hours to share some samples and recipe ideas of ways to prepare and eat our vegetables. Since salsa is a breakfast, lunch and dinner staple here on the farm, and we’re currently growing almost every ingredient, we thought it’d be the perfect dish to feature! She made a fresh pico de gallo style salsa and adapted a favorite recipe from Ellen Ecker Ogden’s “From The Cook’s Garden”
cookbook. We recommend picking up a copy of this book if you’re looking for more inspiration on how to eat this fall’s bounty – it’s an amazing resource. You can find the recipe below and enjoy!
Maple Dill Salsa
2 large tomatoes, chopped
1 green or red bell pepper, chopped
1/2 sweet onion, chopped
1 garlic clove, minced
1 habanero pepper, minced
1 jalapeño pepper, minced
2 Tablespoons fresh dill, chopped
2 Tablespoons fresh curly parsley, chopped
2 Tablespoons fresh lime juice
1 Tablespoon maple syrup
1 Tablespoon Tamari
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
Mix all ingredients in a medium bowl. Enjoy with tortilla chips or fish tacos! Makes ~4 cups.
*Recipe was adapted from Ellen Ecker Ogden’s “Maple Tomato Salsa” recipe in From The Cook’s Garden.
**Photo credit: Pauline Stevens and Emily Landenberger.