By the time the first peppers ripen, we’re ready to eat Mexican food of every variety here on the farm. One of our favorites was my attempt to recreate the salsa we’ve enjoyed at Rancho Chico—but the first time, it ended up sweet and quite different from the original, because I used Chinese cabbage and green tomatoes! We decided we liked a slightly sweeter salsa, so we keep the hot peppers to a minimum and even sprinkle it with a bit of sugar once in a while.
You’ll have to try it with green tomatoes sometime—the flavor is distinct and enjoyable. Green Tomato Cabbage Salsa is the last batch I make every year, rescuing the green cherry tomatoes from vines before they are ruined by frost.
Ingredients:
- green or Chinese cabbage
- sweet & red onions
- hot and/or sweet peppers to taste
- red, yellow, or green tomatoes
- fresh cilantro
- minced garlic
- sugar
- salt
- pepper
- lemon and/or lime zest and/or juice
Directions:
Finely chop vegetables. (If you grate the cabbage it will become mush.) Mix thoroughly, adding salt, sugar, and pepper to taste. Sprinkle with lemon or lime juice. Best if not served right away, so the flavors can absorb.
More Recipes:
for more ideas check out http://myveggiekitchen.blogspot.com/2009/09/cabbage-salsa.html
And you should check out this Cucumber-Peach Salsa as well!
It was the perfect weather—the first sunshine, in fact, that we’d seen in a month of Saturdays! June 12, 2010, dawned a beautiful day for the first annual Strawberry Festival at Front Porch Farm in Arden, Washington. 
The owner-gardeners were on hand giving personal tours of the greenhouses and gardens. Demonstrating how the raised beds and drip tape set up worked, answering questions, and explaining how we grow your food. The John Deere farm equipment was on display, almost as popular with the kids as the “bounce house”! 
And then, when they’d looked their fill at the garden, guests enjoyed gourmet strawberry short cake from Lovitt Restaurant, served right next to the Front Porch strawberry patch. There was also fresh squeezed lemonade served over ice. And spinach salad topped with pickled rhubarb, strawberries, and goat cheese.
It tasted just like summer.
Thanks so much to those who joined us. We’re already making plans for next year!
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We’ve been enjoying a yummy cold salad lately: Bok Choy Asian Salad! It’s simple and refreshing. And it doesn’t heat up the house!
I pre-cook a few chicken breasts in soy sauce in my cast iron skillet. I chop the chicken into bite size pieces and refrigerate it until I’m ready to serve the salad.
Then it takes just a few minutes to wash and chop the Bok Choy, toss it with the chicken pieces, sesame seeds, and a natural sesame oil dressing I picked up at Costco. A bit of fresh ground pepper to taste and it’s ready to eat.
Starting seeds, transplanting starts… It’s a busy time here at Front Porch Farm.
We ate our first spinach salad the other day—with candied walnuts and raisins, it didn’t even need dressing. And now, this weekend, we’re picking our first lettuce. I can’t wait for some fresh salad. Meanwhile, I’m enjoying my Asian salad with bok choy and chicken topped with sesame dressing.
