Monday, July 6, 2015


As with most things ... the food variety at the Potter County Farmer's Market is seasonal.
Some days... there are tons of breads and jams and such.... other days it's rhubarb and garlic scapes...
 later on it will be tons of tomatoes and squash.
You have to go with what's available... and what is currently growing.
And this past Friday... there wasn't a whole lot. But that's ok... because I was able to get some fresh, young rhubarb, and I had some garlic scapes chopped and in the freezer from last week.
... and I had a recipe for a Rhubarb Salsa.

With it being the Patriot weekend... it was hot... and humid... and we were really busy.
You don't have time to spend hours in the kitchen... nor are you always inclined too... (or at least I wasn't) this fits the bill nicely.
Pair it with chips.... or even something from the grill... and you have a great summer feast.

Garlic Rhubarb Salsa
1 1/2 cup rhubarb, diced small
1/4 cup garlic scapes
1/4 cup finely chopped red onion
1/4 mint leaves
1/2 cup jalapeno peppers, chopped
1 tbsp apple cider vinegar
2 teaspoons honey
salt, cayenne, lime juice to taste

Now. I had a regular onion, not a red.... and I had no jalapenos or cayenne... so I completely omitted them. Otherwise, I followed this recipe exactly. It said to blanch the chopped rhubarb for about a minute or two (I did 2) and then immerse it in an ice bath for a minute... then add it to your bowl of other ingredients.  Mix it all well, and add the salt and such to taste.
Personally, I feel it was more of a pickle-flavor salsa... but then, I lived in New Mexico for  many years, and it just didn't feel like a salsa for chips. It did, however, seem like a perfect salsa/ chutney to put on a piece of grilled fresh fish.... which is how I would recommend it.
It would also be great in tacos with grilled fish or chicken.


Because I had extras of the onion, peppers garlic scapes and lime... 
I went ahead and made a 2nd batch of salsa.... but one that was tomato based.

My salsa
I used about 10 romano tomatoes, chopped
1/2 a yellow pepper, 1/2 of an orange pepper
1/2 cup of diced garlic scapes
1/2 large white onion
1/3 of a bunch of fresh cilantro (loosely chopped)
1 lime (juiced), course sea salt and fresh ground pepper.

I put it all out on the table with plenty of tortilla chips... some leftover Sabra Hummus and guacamole... and we had a feast. 
Bring on the wine... and/ or iced tea.... and your're good to go. 
See you all tomorrow.