Peach Salsa

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I speak quite a bit about whether buying certain foods organic actually matters.  I honestly have a different opinion than most people may think.  I think local over organic is MORE important.  Local AND organic is even better, which is why I love being a part of Rise Up Farms.  I know all my produce all summer long is coming from a farm down the street and is all organic!  Not many people can say that for $14/week!  If you aren’t a part of a CSA or have your own garden, try farmer’s markets or following the “Clean 15/Dirty Dozen” list.  This will at least help you avoid the crops that are the most heavily sprayed with pesticides.  The other perk of “organic” is that it is not GMO.  Beware of zucchini, because that is one piece of produce that can be GMO if you don’t buy organic.  Having said that, peaches are on the dirty dozen, and obviously don’t grow in Indiana.  Martin’s has had organic peaches the past couple weeks, and that always get me super excited!  I’ve made blueberry peach crisp, peach and thyme bourbon smash, and now peach salsa!

This salsa is great as a standalone salsa, but can also dress up some ahi tuna, burgers, or pork chops to bring your protein to the next level.  For this recipe, I made my burgers by combining ground beef and ground beef heart, and the salsa made them seriously delicious!  This is also the perfect recipe to use up some of those tomatoes coming out of the garden!

Peach Salsa

Ingredients:

  • 2 peaches, peeled and diced
  • 3 Roma tomatoes, diced
  • 1 clove garlic, minced
  • 1 small shallot, diced
  • 1/2 of a jalapeno, finely diced
  • 1/2 of a lime’s juice
  • 1/4 cup cilantro, chopped
  • salt to taste

Directions:

Combine all the ingredients and enjoy!  You could also use the food processor if you want a smoother version.

Tomato, Avocado, Cucumber Salad

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Right now my cherry tomato plants are going a little too crazy! I planted three different kinds in addition to a roma tomato plant, so I could have homemade tomato sauce frozen throughout the winter. I had no idea my plants would get so big! I am getting a shirt-full of cherry tomatoes every single day. I haven’t made any sauce yet, but this salad was a great opportunity to use some up along with cucumber that I know everyone has growing like crazy, too. I used basil as the herb because I have tons of that in my garden and from the CSA, but you could easily use cilantro, parsley, dill, etc. This salad is fresh, slightly creamy from the avocado, and perfect for a summer side dish! It stays nicely in the fridge for a couple days but will have some browning of the avocado and basil, so if you are making it for an occasion, make this dish the day of.

Tomato, Avocado, Cucumber Salad

Ingredients:

  • 1 cucumber, cut into bite size chunks
  •  2 avocados, diced
  •  2 cups of cherry tomatoes, cut in half
  •  1 sweet onion (I used one like a giant green onion but you could use a quarter red onion)
  •  juice from one lemon
  •  Olive oil drizzled over the top
  •  salt and pepper to taste
  •  Basil cut into thin strips and garnished on top

Directions:

Add all the chopped veggies into a serving bowl, add the lemon and olive oil and toss to coat. Just before serving, add salt, pepper, and basil.