14th Harvest Week <> July 31 - Aug 6, 2000

You may remember a variation on this first recipe from last year, which used Tom's wonderful strawberries. This new twist works equally as well, and I'm sure the kids will love it as much as the adults! The second recipe (the salsa) is a tried and true classic, not to be missed! - debbie

Breakfast Toast with Peaches

This concept is ultra-easy and ultra-good!  Instead of the usual jam or jelly on your breakfast toast, simply top the toast with butter, then honey, then sliced fresh yummy peaches  (peeled or not, as you like)!  Ooooh! Aaaaah!!

Salsa Fresca

For years I have experimented on how best to make this. I hereby pass what I've learned on to you. The ingredients are simply...

fresh ripe tomatoes, diced
sweet onion, chopped
fresh cilantro, chopped or minced
chilies of some kind
fresh squeezed lime juice
salt to taste

Once upon a time I used a food processor to make this, but that time has passed; I find the salsa's  consistency is really best if the ingredients are chopped by hand. The tomatoes can be of any type (even yellow cherry!) as long as they are ripe and flavorful. As far as the onion goes, sweet white onion is the best, but yellow or red will work nearly as well. Scallions really aren't the greatest, but will suffice in a pinch. But Tom's spring onions (the ones with the small, round white/purple bulbs) will work fine, just use the bulbs only, not the scallion-like stalks. My hardest lesson learned was not to put garlic in the salsa! It simply is not right. Trust me. As for the chilies, I'll use finely minced jalapeno (with or without seeds -- if you include the seeds, it is hotter), or crushed dried red chilies, or even a minced up chipotle chili (canned or dry). Just remember to go easy... you can always add more heat but you can't subtract it. Combine all ingredients, taste for any adjustments needed (more lime juice? more chilies? more salt?) and serve promptly. It's very best when served fresh!

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