Just harvested, chopped, roasted, and blended this awesome salsa. So, so good. To make it friendly for all of our family members, I only used two jalapeño peppers. (Ellery would tolerate five; she loves hot sauce so much that she gave it up for Lent.) I also used five cloves of garlic. All the ingredients (save the salt) came from the garden. That always feels good.
And because I know someone will ask how I balance it all, here’s the “keepin’ it real” paragraph. I had to jump (literally!) over weeds to get to the peppers, and sort through the weed jungle to find enough (self-seeded; didn’t have time to plant it this year) cilantro. I also went to the farmer’s market this morning to buy green beans because we didn’t plant any this year. See, I really did have my fourth baby this year, and I really don’t do it all. Just drop by unannounced and see all my dirty dishes. Or drive by the garden and try to find the melon vines underneath the wildly overgrown peppermint. Take home some peppermint, while you’re at it.
(Going to the farmer’s market is such a mixed blessing. I love seeing all the locally grown goodness. I also love seeing the (well-deserved) prices on the organic heirloom produce and realizing how much I’m saving by growing it at home. But I also have to notice the things I didn’t have time to plant this year, and the stuff I want to try but forgot. Also, I really want to have a table at the market, but the thought overwhelms me. I have to grow enough for us first!)
Oh, and the tomatoes have early blight and blossom end rot. I am praying, praying for a decent harvest before they succumb, but I am a realist.