Really? Yes, really. I know it is not very likely to exactly replicate this, because how often can you get your hands on the most tomatoey black tomatoes, sweet heirloom peppers and super grapey blue grapes? We are the luckiest to have the very best farmer, Mark Waltermire from Thistle Whistle who brings his incredibly … Continue reading
I usually use roasted Hatch green chiles for salsa, but I was out and found some fresh Hatch green chilies. Peaches are in season so the salsa was going to be sweet and hot this time. I used about 16 fresh chilies. They are not very hot so I just cut off the tops and … Continue reading
“Mama, don’t put kefir in it.” She thinks I put kefir in everything, and she is usually right. Making living whey based fermented foods is a great way to get probiotics and strengthen your immune system, but in the case of salsa, it usually gets eaten so fast around here that there is not always … Continue reading
Sweet and Hot. Begin anything and everything with garlic. Salsa, Pesto, Aoli, the possibilities beginning with garlic are endless, and besides that it is easy to grow. When I see recipes that say “one or two cloves of garlic” I laugh. Even if you hated garlic, you should eat it because of all the health … Continue reading
grassfood. 