Fresh Roasted Garden Salsa

 

Here is another great recipe that takes advantage of the abundance of fresh vegetables out there now. This is an easy, foundational salsa recipe that is extremely tasty just as it is, but also lends itself very well to experimentation with whatever fresh vegetables you have available. Everything is roasted to bring out the fullness of the flavors, and to help them mingle better. I’ve been able to do an acceptable substitute in the winter with fresh frozen chiles from our garden, and canned Italian plum tomatoes!

This is one of those salsas that just grabs you by the taste buds and gets your attention. No matter if it is mild or hot, you keep coming back for “one more bite”, because it just tastes so good. When having guests over, a batch rarely lasts through the evening, when it’s at the height of its warm, rich goodness. Best cooked outside, this lends itself beautifully to doing fresh quesadillas, queso fundido, burgers or all three in succession on the grill, along with plenty of cold beer and good friends. Watching the late summer sun going down after a hot day and enjoying the salsa along with other great food is one of the memories that will be brought up many times.

I like using several kinds of chiles, some mild, medium and hot to bring more depth of flavor to my salsas. I will start picking the mild ones,  fewer of the medium, and less still of the hotter ones. This builds a base of flavor first, then heat. Don’t worry if it looks like you’re making tomato soup when you start roasting the tomatoes, everything will turn out just fine…

Roasted Fresh Garden Salsa

2 Lbs fresh tomatoes-diced.  Plum tomatoes are best, but use what is fresh- a couple of different kinds will give more depth of flavor! Dicing will help remove some of the excess juice.

3-4 Ripe red bell peppers– diced

10-15 Various Chiles to taste for heat- de-seeded, de-veined and diced

3-4 Ears fresh sweet or roasting corn– cut from the cob. About 1-2 Cups

5-6 Cloves garlic- sliced in 1/8 inch slices

1-2 Cups cooked Black beans (optional)

1 Tsp whole Cumin

1/2 Tsp whole Coriander

1/4 Cup Extra Virgin Olive Oil

1 Tsp salt

1/2 Tsp fresh ground black pepper

Splash of Balsamic Vinegar

You’ll need a couple of large, heavy, shallow pans for roasting- preferable cast iron, as it retains the heat well and is easy to keep at the best temperature for roasting vegetables. The grill or outdoor stove is the best place to do the cooking, as the heat stays outside, and you get to enjoy the late afternoon! A couple of large bowls to hold the roasted vegetables and a large food processor or blender will be needed after everything is roasted.

Heat the pans to a medium heat, add the tomatoes to one pan, the bell peppers and corn  to another, and if you have a third pan- the Chiles to that one. Let them roast until their skins start to turn dark. The skins should be a little black in spots and starting to loosen from the fruit. This can take up to a half hour depending on the heat of your grill or stovetop. Stir and turn with a wooden spatula occasionally. You will see some sticking, especially with the tomatoes- this is ok. When the Chile skins are starting to turn dark, add the garlic to that pan. Remove the veggies when they are fully roasted and have dark skins with a few black spots on them. The corn should have a dark yellow color to it. Put them all together into a large bowl and cover.

Toast the cumin and coriander in a small heavy pan over medium heat for 2-5 minutes, until they release their aromas. You will see the seeds start to darken and release their aromas- move the pan off of the heat for a second or two, then return to the heat. Continue this until the rich toasted aroma tells you they’re ready. Grind in a mortar and pestle or spice grinder to a coarse ground consistency.

Add the vegetables to the food processor in batches if needed and process with a chopping blade until a chunky consistency is reached. Do not over process to a smooth or fine consistency- you will lose flavor. Repeat until all the vegetables are processed, and return to a large serving bowl. Add ground spices, Olive Oil, salt and ground black pepper. Add splash of Balsamic Vinegar and mix well. Taste and adjust salt and pepper if needed.

Serve warm with chips, or in and on top of fresh hot quesedillas or accompanying queso fundido with chips.

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Cajun Chicken Maque Choux


Chicken Maque Choux is one of the most wonderful, rich and flavorful chicken dishes there is. This has been one of our favorites for years, and is absolutely best cooked at the end of summer, when the corn is rich and ripe with plenty of other fresh vegetables available to round out the chicken and sausage. Fresh vegetables are essential for the complementary flavors, but you can do this with frozen and canned ingredients in the winter. This is one of the reasons to freeze and can your own produce, to be able to capture the taste of late summer in the middle of winter…

“Maque choux” is a Cajun word meaning a dish smothered with fresh corn and tomatoes. This is a stew dish in consistency and needs some liquid in the bottom of the bowls. Provide soup spoons and plenty of fresh bread, as the liquid in the bowls is delicious!

This is the traditional recipe, using the entire chicken, but one can use breasts or thighs if needed. We use Olive oil to cook in, and cast iron as it holds the heat better and adds more flavor, I believe. This is one recipe where the freshest ingredients will really shine. Fresh, local chicken will make this a dish that everyone will remember.

The sausage is optional, as it does add to the richness of the dish. For a lighter dish, use just the chicken. Who cooks Cajun in a lighter way though? Seriously, though, the chicken by itself is very memorable!

Chicken and Sausage Maque Choux

1/4 Cup Vegetable oil or Olive Oil

2 Small fryers, cut up (Can cut into bite sized pieces if desired)

1/2 Pound hot Cajun or Italian sausage links, cut into 1/2-inch slices (Optional)

4 Cups fresh corn cut off the cob, with cob liquid reserved (substitute 16 Oz frozen sweet corn if needed)

2 Tbs fresh heavy cream

3 Cups chopped onion

1 Cup chopped green pepper

2 large Beefsteak tomatoes, coarsely chopped (substitute Italian canned plum tomatoes if needed)

1/4 Tsp dried Thyme

1/4 Tsp dried Basil (or 1/4 cup chopped fresh basil)

1 Tbs finely minced fresh Parsley

2 fresh Thyme sprigs

1/2 Tsp cayenne, or to taste

3 Tsp salt

1 Tsp freshly ground Black Pepper

2-3 Tbs milk, if needed

Heat oil in a heavy 8-10 Qt pot or kettle over medium heat. Season chicken with salt and pepper and brown in hot oil, turning often to brown evenly. When chicken is just starting to brown, add sausage if using, turning often. Reduce heat to low once sausage has started to cook and chicken is almost browned. Add onion and cook for about 15-20 minutes. Add corn, corn liquid and cream, mixing thoroughly.  Add green pepper, tomatoes, herbs, salt and pepper. Lower heat until mixture is just barely simmering, cook for 30-45 minutes. Check progress about every 15 minutes. Chicken and sausage should be very tender, chicken will be almost falling off bones. If dish is too soupy, uncover pot for last 15 minutes. If it is becoming a little too dry, add milk as needed.

Serve hot with fresh bread in soup or gumbo bowls. Make a full recipe, as everyone will go back for more, and it gets better the next day.

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Thought Provoking Article About Our Food System

Heirloom Seed Corn


I just had to re-post this article for those of you who haven’t seen or heard about it. It’s from Grist, it’s gritty, in your face and honest. Some may not care for this type of writing, others will see the inherent truth in it. With all of the current controversy over the salmonella outbreak, the factory farmed food concerns, the FDA and USDA wanting to pasteurize/homogenize/irradiate/sterilize any fresh, whole food  we eat, this is a great article for right now.

Read it, think about it, then read it once again and let me know what you think!

Do you have the balls to really change the food system?

BY Rebecca Thistlewaite

9 SEP 2010 12:49 PM

You watched Food, Inc. with your mouth aghast. You own a few cookbooks.

You go out to that hot new restaurant with the tattooed chef who’s putting on a whole-animal, nose-to-tail pricy special dinner. You bliss out on highfalutin’ pork rinds, braised pigs feet, rustic paté, and porchetta.

Later that weekend, you nibble on small bites as you stroll down the city street, blocked off for a weekend “foodie” festival.

Then you go back to your Monday-Friday workaday routine, ordering pizza and buying some frozen chicken breasts at Costco (“Hey, at least they’re ‘organic’!”) to get you through your hectic week. (You make time for at least two hours a day of reality TV.) You manage to get to a farmers market about once a month, but the rest of the time your eggs and meat come from Costco, Trader Joe’s, and maybe Whole Paycheck now and again.

Guess what? You are NOT changing the food system. Not even close.

You’re no better or different than the average American. You pat yourself on the back, you brag about your lunch on Twitter, you pity your Midwestern relatives eating their chicken-fried steak and ambrosia salad, but you secretly loathe your grocery store bill — which consumes only 8 percent of your income while your car devours 30 percent. Your bananas and coffee may be Fair Trade, but everything else is Far From It. The dozen eggs you splurge on once a month may be from local, outdoor-roaming birds, but all the other eggs you eat come from a giant egg conglomerate in either Petaluma, Calif., or Pennsylvania.

And even that pig in that nose-to-tail fancy dinner came from a poor farmer in Kansas or Iowa because the restaurant is too cheap or lazy to find local, pastured pork. And the ingredients for that foodie festival touting itself as local and sustainable? They mostly came from other states except a few ingredients they highlight as being “local.” But those restaurants, caterers, and food trucks just go back to using the low-cost distributor once the event is over.

So. Want to make a difference?

Here’s what a sustainable food system actually needs you to do, in no particular order:

Educate yourself:

  • Don’t take anything at face value — read, listen, observe, research. Look at both sides of an issue and all points in between.
  • Read not just the Omnivore’s Dilemma, but also Silent Spring, Sand County Almanac, and anything you can find by Wendell Berry.
  • Learn why farmers and ranchers who don’t earn enough to cover their costs are not sustainable and that something has to suffer as a result, whether it be quality, animal welfare, land stewardship, wages, health care, mental & physical health, or family life.
  • Understand why sustainable food should actually cost 50 to 100 percent more than industrial, conventional food. Figure out how to buy food more directly from farmers and ranchers, if you want to avoid some of the transportation/distribution/retail markup costs.
  • Know the names of more farmers and ranchers than celebrity chefs, including at least one you can call by first name — and ask how their kids are doing.
  • Understand that if you want to see working conditions and wages come up for farming and food processing workers, that you will have to pay more for food. Be OK with that.
  • Learn about the Farm Bill and plan to write a letter/make a phone call when it comes up for re-authorization.

Chill out:

  • Don’t expect a farmer to have year-round availability and selection. Alter your diet to match the seasonal harvests in your area. Get used to not eating tomatoes until at least July, apples in late August to December, citrus in winter, greens in spring. Don’t complain.
  • Realize that even animal products are seasonal because animals have biological cycles. Know that chickens produce much less eggs in winter when days are shorter and even come to a complete stop when they are replacing their feathers (molting). Consequently you may have to eat less eggs and pay more for them during that time. Don’t complain.
  • Don’t expect the farmer/rancher to sacrifice the health and welfare of the animal for your particular fad diet du jour (no corn, no soy, no wheat, no grains, no antibiotics ever, even if the animal will die, no irrigation, no hybrid breeds, no castrating, no vaccines … what is it this week?)
  • Understand that the tenderloin/filet is the most expensive muscle on the animal and that there is very little of it. Don’t expect there to be filet every time you go to market. There are finite parts to an animal. Be OK with that. Embrace it. Learn to cook other parts.
  • Understand that there are not enough USDA-inspected slaughter and butcher facilities, which makes special orders difficult and limits how the meat can be processed. If you want a particular cut, organ meat, or process, then buy a half- or whole animal so you can ask the butcher to make that happen yourself.
  • Don’t call a farmer a week before you’re having a pig roast to ask for a dressed-out pig, delivered fresh to you, for under $300. We are not magicians, just farmers.

Get your hands dirty:

  • Sweat on a farm sometime.
  • Participate in the death of an animal that you consume.
  • Successfully cook a roast. You don’t need steaks and chops to make an amazing meal.
  • Get a chest freezer and put some food away in it
  • Cook and enjoy at least one of the following: chicken feet, gizzards, liver, heart, kidney, sweet breads, head cheese, or tripe.
  • Save your bones for soup, beans, stock, or your doggies!
  • If you own land that’s not being farmed, tell some farmers about it. If you rent land to farmers, offer a fair rental price or fair lease (long-term is better), and then stay out of the way and don’t meddle or hinder the farmers. They are not your pet farmers nor your landscapers.
  • Throw your consumer dollar behind a couple beginning farmers or lower-income farmers. Be concerned about how landless, lower-income producers are going to compete with the increasing numbers of wealthy landowners getting into farming as a hobby.

Help your local farmers do their job:

  • Bring your kids/grandkids/nieces & nephews to the farmers market and to real farms as often as possible
  • If you ask to visit the farm, also offer to help out or spend some decent money while you are there. Otherwise, wait patiently until the next group farm tour. Don’t expect a farmer to drop everything just to give you a special tour.
  • Consider making a low-interest loan, grant, or pre-payment to a farmer to help her cover her operating expenses. Stick with that farmer for the long haul, as long as he continues to supply quality product and can stay in business.
  • Give more than just money to a farmer or rancher — maybe a Christmas card, invitation to a party, offer to spiff up their website, or watch their kid for an hour at the farmers’ market.

Really put your money where your mouth is:

  • Don’t complain about prices. If price is an issue for you on something, ask the farmer nicely if he has any less expensive cuts (or cosmetically challenged “seconds”), bulk discounts, or volunteer opportunities. But don’t ask the farmer to earn less money for his hard work.
  • Don’t compare prices between farmers who are trying to do this for a living and those that do it only as a hobby (and don’t have to make a living from what they produce and sell).
  • Share in a farmer’s risk by putting up some money and faith up front via a Community Supported Agriculture share. And then suck it up when you don’t get to eat something that you paid for because there was a crop failure or an animal illness.
  • Buy local when available, but also make a point of supporting certified Fair Trade, Organic products when buying something grown in tropical countries
  • Buy organic not just for your health, but for the health of the land, waterways, wildlife, and the workers in those fields
  • Figure out the handful of restaurants that buy and serve truly sustainable food and become loyal to them. Occasionally give them feedback and thank them.
  • If your budget doesn’t allow you to eat out often, eat out infrequently but at the places with the best integrity that may be more costly.
  • Ask the waiter where the restaurant’s meat or fish comes from, and how it was raised before you order it.  If the waiter gives an insufficient answer, order vegetarian and tell them what you want to see next time if they want your business again.
  • Don’t buy meat from chain grocery stores, not even Whole Paycheck. Understand that for them to get meat in volume with year-round selection and availability, they have to work with large distribution networks and often international suppliers, and don’t pay enough to the producers for them to even cover their costs.
  • Get the majority of your produce, meat, eggs, dairy, bread, dried fruit, nuts, and olive oil from farmers markets, CSAs, U-pick farms, and on-farm stands. Try to buy from the actual farmer, not a middleman. Get the rest of your food from the bulk section, dairy case, or bakery of your local independent grocer.
  • Pay for your values. If it hurts, don’t have fewer values, just eat less food (sorry, but most Americans could stand to do a bit of this)

I admit, this is a lot to digest.

What I am saying is that we can’t be casual about the food system we want to see. If more people don’t show some commitment, and take part in some of the hard work that farmers, ranchers, and farmworkers do on a daily basis, then we cannot build a sustainable food system.

You don’t have to be a passive consumer. You are part of this system, too. Don’t just eat, do something more!

Link to the article from Grist Magazine.

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