Washington and Idaho farmers markets are celebrating national farmers market week with events, recipes and fun at the markets.
Here’s a recipe from the Washington State Farmers Market Association to help you celebrate with the abundance farmers are bringing to the market this time of year.
The recipe was developed by chef Jason Brzozowy at Tilth Restaurant in Seattle.
Sweet Corn and Pepper Salsa
This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice-rubbed pork, grilled fish, chicken or steak, or try mixing it with beans or grilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for four. (Leftovers go great with your favorite chips or a hunk of crusty bread.)
4 ears sweet corn
6 sweet or hot peppers, a mix is best
1 medium sweet onion
2 garlic cloves
Vegetable oil of your choice
1 pint cherry tomatoes, halved
1 bunch cilantro
Salt and black pepper
Juice of 1 lemon
Cut the corn kernels from the ears of corn. Dice the peppers and onions. Mince the garlic. Sauté the onions and garlic in a little oil, over medium heat, until fragrant. Add the corn and peppers and sauté until tender. Season with salt, pepper and lemon juice. Add tomatoes and chopped cilantro. Let cool. You can serve immediately, but it will be better the next day.
Variation 1: Leave out the fresh corn and add in 2 cups of fresh summer squash, any kind, chopped small. Add some fresh chopped oregano, marjoram or thyme with the salt and pepper. Instead of cilantro, use 1 bunch of flat leaf Italian parsley. You can add some torn fresh basil leaves right at the end if you have some. Serve with pasta, salad and protein of your choice.
Variation 2: Leave out the fresh corn and stick with the summer squash. Add oregano, 1/4 teaspoon cinnamon and 1/4 teaspoon allspice when you add the salt and pepper. Use parsley again, and some fresh mint if you have it. Throw in a handful of black olives (kalamata if you have them) with the tomatoes and parsley. Serve with couscous or rice, a spinach salad and grilled lamb, lamb burger or chicken. Or, add garbanzo beans (chickpeas) for a vegetarian version.
Yield: 4 servings
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