Season’s Eatings!

If getting your family to eat and enjoy dining on vegetables is keeping you awake at night (and I hope things aren’t that bad), consider buying produce in season… It’s a great way to work on getting in all the required servings (5 at least…more is better) because, quite simply, they taste so good you’ll want to eat more.

At our house, as luck would have it, we are STILL harvesting tomatoes. Nearly 100 degree temps at the end of September is really drawing things out in the garden. This must be the reward for all of our sweaty discomfort!  A generous last minute bounty of the very best the garden has to offer.

And if you’ve ever eaten a ripe tomato from the vine, you know that they bear NO resemblance to the pale, mealy specimens found on the shelves of the grocery store in the months following the growing season.

Periodically, during the long and often dreary months of winter, my husband, Jim, gets nostalgic for summer  and can’t resist the urge to buy a few tomatoes for our salads. Regrettably, this always plays out the same way… We end up lamenting the fact that only tomatoes grown in season are worth eating, and Jim swears off buying any more.

It happens every year–like clockwork.  Sigh…

But we’re not just talking tomatoes. All fruits and vegetables have a season.  And if you go by what you find at the supermarket, you’d never know what you SHOULD be eating.  So, for lots of great information including tips for buying, storing, and preparing what’s growing now, check out this amazing website.

And then try this simple 5 ingredient recipe for the VERY BEST fresh salsa you’ll ever eat. Do it right away–before the tomatoes are all gone!

Fresh Tomato Salsa

1 lb. garden fresh tomatoes, cored and chopped into small pieces

½ a small red onion, minced

1 jalapeno pepper, minced (careful to wash your hands afterwards)

cilantro, chopped in any amount

1/2 tsp. salt.

Stir to mix well and eat as soon as possible.

All ingredient amounts can be adjusted to taste preference.

If you don’t have the time or the inclination for all that chopping, simply whirl in the food processor until chunky.

This might be considered an economical dish in our house (especially since we use all of our own produce except for cilantro) if it weren’t for the fact that Sam loves it so much he could eat it all in one sitting. I usually fill up a small lidded container (before it’s all gone) to send with tortilla chips in his lunch the next day.

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