My home has been inundated with fresh fruits and vegetables. As part of my “I’m short one organ so I’d better get my ass in gear” healthy eating lifestyle, we joined a CSA in order to arm ourselves with an influx of fresh, organic produce all season long.
Another perk to joining a CSA is that it automatically means you’ll be eating a more varied diet. If you’re like most Americans, you probably don’t routinely stock up on things like kohlrabi or pattypan squash, but join a CSA, and you’ll find yourself entering those words as search terms on Pinterest lickety split.
We signed up for a medium CSA share, and that’s proving to be almost more than we can handle. Case in point: I currently have four pints of fresh blueberries sitting in my fridge. I guess I know what I’ll be snacking on for the next few days…
Along with Pinterest, my above-mentioned go-to recipe trove, I’ve been searching through my old blog’s archives for recipes that pack a punch of flavor utilizing fresh ingredients. I came across this gem, and although we don’t have plums quite yet this year, I’m sure it won’t be long before I go to pick up my CSA share and find some waiting for me.
- 5 ripe red plums, pitted and chopped into ¼-inch pieces
- 1 cucumber, peeled, seeded, and chopped into ¼-inch pieces
- 1 Tbsp chopped basil (see Notes)
- 1 Tbsp lime juice, plus more if necessary
- 2 small cloves garlic, minced
- ¼ to ½ tsp fresh ginger, grated with a Microplane
- 1 large jalapeño pepper, half the seeds removed
- Salt and pepper to taste
- Combine all of the ingredients in a large bowl.
- Season further with lime juice, salt, and pepper to taste.
- Cover and refrigerate for one hour before serving, to allow the flavors to develop.
- Serve with a heart dipping chip (like whole-wheat pita chips).
- I recommend Thai basil for this recipe -- it adds another level of mellow spice to the salsa. Sweet or Italian basil can also be used, but it won't have quite the kick to it.