Community Gardens / Community Shared Agriculture

Community Shared Agriculture and a Salsa Recipe

I love our Community Shared Agriculture¬†farm. We picked Eagle Creek Farms which is close to Calgary, AB, and is run by Farmer John and his family. They deliver the veggies and herbs weekly to a nearby farmer’s market. I don’t have a garden or a yard and a potted plant garden on my balcony can only yield so much. I don’t often get to the farmer’s markets so supporting a local farm and getting veggies once a week from them is a dream! I’ve made so many things. Here I used the cilantro to make salsa, cucumbers to make pickles, and the zucchini they sent to make zucchini bread (which you can freeze for 3-6 months!). Not pictured is the pesto I made from the spinach, arugula and garlic they sent. I have plans to make a veggie chili to freeze as well. Next year I hope to add to our CSA goods with more balcony grown potted vegetables and herbs. Even in a city, with a balcony and no yard, you can eat fresh!

Community Gardens / Community Shared Agriculture

Cilantro, Garlic, and Lime Salsa

Ingredients
  • 8 fresh tomatoes (the fresher the tomatoes, the nicer the salsa)
  • 1/2 of a red onion, chopped
  • bunch of cilantro
  • pinch of cayenne pepper
  • pinch of red pepper
  • 3 cloves of garlic or to taste
  • 4 garlic snapes, roughly chopped
  • 2 pickled and sliced jalapenos from a can or 1 fresh jalapeno pepper, chopped
  • handful of fresh oregano
  • small handful of fresh parsley
  • 1 fresh lime
  • kosher salt
Instructions
  1. Very roughly chop 6 of the tomatoes and place in a food processor or a blender.
  2. Add the onion, cilantro, garlic cloves, and garlic snapes. Pulse quickly in the blender/food processor. Add the cayenne pepper and red pepper. Pulse once.
  3. Throw in the jalapenos, oregano, parsley and remaining 2 tomatoes. Pulse a few times.
  4. Halve one lime and squeeze the juice in to the salsa. Add a few pinches of kosher salt to taste, and pulse until desired consistency.
  5. Taste and add more spices if desired. Keep in mind that as the flavours sit and blend it will become spicier.
  6. Add salsa to a sealed jar, such as a mason jar, label the date it was made, and put in to the fridge. Best served after 24 hours.

Enjoy! Once I perfect the zucchini loaf and pickles recipes I will add those as well.

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