Wednesday, September 8, 2010

Sept. 8

Wisconsin Lakes/Purple Beauty Sweet Peppers
Fish Hot Peppers
Red Russian Kale
Purple Opal Basil

We are having a problem with deer in the garden right now so the boxes are a little bit slimmer than we'd like. They decimated all of the cabbage and broccoli and are starting to work their way through the peppers and second round of beans. We're trying to get a higher fence up ASAP.
On the bright side, the boxes have all of the key components for fresh salsa this week!
The Fish peppers are a pre-1870's African American heirloom plant. They are less hot than the Fatalii peppers from last week and would work very well in salsa.

Fresh Salsa:
5-7 tomatoes (depending on size) seeded and finely chopped
3 Fish peppers seeded and finely chopped (leave some seeds in for heat)
1 small clove garlic, minced
1/2 cup finely chopped onion
1/4 cup finely chopped cilantro
2 tablespoons lime juice
1/2 teaspoon salt
You can also throw in some sweet pepper for more color and flavor if you like
Combine all of the ingredients together gently and allow to sit at least an hour for the flavors to mesh.

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