It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
The weather this past week was such a tease. Several days of warm-enough-for-just-a-sweatshirt, and now we’re back to endless cold and snow. Granted, we’re fairing better than a lot of the country, but I’m still bitter. I’m ready for spring.
Until it gets here, I’m going to be all about comfort food.
This dish is a fusion of two of our favorites – Tex-Mex and Italian. Lasagna is layered with taco meat, refried beans, and cheese, then topped off with your favorite taco toppings.
One of the things I love about being part of a CSA farm is that I’m learning a lot about how to prepare food. Like, last year I got schooled in sweet corn. Do you cook it? Then you’re doing it wrong!
Fresh from the field corn is so, so good raw. One day when we were there, they taught the kids how to pick and husk the corn in the field, and told them to try it raw. It’s even sweeter raw, and the kids gobbled it up. For the rest of the summer, it was their snack of choice and I didn’t get a chance to cook another ear!
This easy salsa uses farm-fresh sweet corn. If you have a local source, that’s your best option. We love this with chips, but it’s also great tucked in burritos and to top tacos.
Fresh Corn Salsa
(a Kate’s Recipe Box original)
Makes about 2 cups
3 large ears of sweet corn, cleaned and cut off the cob
1/2 green pepper, finely chopped
1/2 red onion, finely chopped
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 tsp. lime juice
Salt and pepper, to taste
Stir together the corn, pepper, onion and cilantro.
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the corn and toss to coat.
Looking for more #farmersmarketweek inspiration? Here is what my fellow bloggers are cooking up today!
Tuesday #FarmersMarketWeek Recipes
I was so excited when I found this recipe. First, it was another no-cooking-involved appetizer that was still fun and festive. Second, I knew any leftovers would be awesome alongside my favorite use of leftover turkey – Turkey Cranchiladas. Seriously, though – can you think of a better day-after-Thanksgiving meal?
If you’ve already have your Thanksgiving menu set, keep this in mind for Christmas. The color is such a beautiful, rich red that would be super festive on a holiday table!
Makes about 2 cups
1 (12 oz.) package of fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeded and roughly chopped
1 green onion, roughly chopped
2 Tbsp. fresh cilantro, roughly chopped
1/4 tsp. cumin
Combine everything in a food processor and pulse until you reach the desired consistency. Serve with tortilla chips.