This is the time of year that becomes difficult to cook. You muster your strength to again survive the harsh cold of winter (this one being especially challenging), knowing that spring is just a few short weeks away. But wait. March 20 doesn’t instantly bring a new season of fresh produce. Plants are still seedlings, barely yet being transported from greenhouse to ground. It’ll be another month at least before we see the first stalks of asparagus make their way to the Greenmarkets and still longer for those first stalks of rhubarb and ripe strawberries.
I’m a corn fanatic. My husband’s actually getting a bit irritated at this point. “Corn again?” But the thing is I only eat it in the summer, when it’s fresh. Frozen corn just doesn’t taste the same and I’d never touch the canned stuff. So as soon as it’s out at the markets during the summer, I’m buying it up to get my fill.
A continuation of yesterday’s post and my weekend of salsa making. First I made one of the prettiest corn salsas I’ve ever seen! Still hoping to find a cannable corn & black bean salsa recipe (let me know if you have one!) but until then, this one did just fine. To use up the rest of my CSA cilantro I wanted to try something peachy. My favorite part about this recipe? No tomatoes to muddle the peach flavor. The peaches were certainly the star, highlighted by some onion, peppers and spice.