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Mmm... So fresh and tasty!

Since it’s summertime and that’s the time for T-O-M-A-T-O-E-S, I have a fully summer dish, almost entirely prepared from purchases I made this morning at our local Suwanee Farmers Market. (Some extra virgin Australian olive oil is the only ingredient I acquired elsewhere.)

Colorful and Lovely

First, I had to refrain from eating all the tomatoes. Seriously. They are so perfectly ripe and delicious, I almost couldn’t help myself. I think I did eat close to a third of these plain before I was finished with the salsa!

I have culled you, my pretties!

I decided to go with the larger, green tomatoes and the medium-sized dark purplish tomatoes because they seemed to jump out at me. The other little ones are easy to pop in my mouth, but these larger ones? Not so much. Too much of a squirty-texture issue for me, if you’ll kindly forgive my oddities.

The ingredients, gathered and ready to go.

 The onion was just a small, sweet, white one that I diced then halved – part for the processor, the other to give the final product chunkiness. I’d never tried these lovely peppers before but went on the advice of the growers that they are mild. At only $2 for a dozen or so, I knew I couldn’t go wrong at least giving them a try. The garlic is from last week’s market trip – a luscious variety so very different from grocery store commodities as to be an almost wholly other species.

They're so green, they look like little melons.

 These just made me smile – practically perfect, bright green – I might be in love.

Sure wish I knew what variety these are...

 So very juicy I had to slice them carefully over top of the food processor’s bowl so I didn’t lose even a drop of their goodness.

Think I diced it finely enough?

 Not wanting to take a chance that I’d get this salsa hotter than I could handle, I removed the seeds and diced the little green pepper finely.

Almost ready for go-time!

 Full food processor – time to add a splash of olive oil (probably about 2 tablespoons or so) and fire that puppy up!

Hmm... Doesn't look terribly appetizing, does it?

 There really wouldn’t have been anything wrong with leaving the salsa like this. After I processed it, I mixed in the diced onions that I’d reserved, but it was just so watery that it didn’t seem “finished”. What else did I buy today, what else could fill this out? Hmm…


Salsa finished - ready to hang out in the fridge and "mingle".

 So much better and perfectly acceptable to eat as-is. So I did. Eat some. Then tried to figure out what else I could slather it over. Then remembered that I’d only finished breakfast about 30 minutes earlier. Not to mention the half pint or so of tomatoes I ate while I was fixing it. Yeah.

So it’s hanging out in my refrigerator, flavors getting good and matured together. I’m still not sure what I’ll do with it, but guaranteed I’ll enjoy the fool out of it!


I just can’t resist – I have at least three recipes hanging out in the wings, replete with photos, but summer seems to hold a premium on my time that just won’t allow for sit-down-and-type-a-proper-blog-post. A shrug of the shoulders follows and I figure I’ll catch up over the winter.


I can’t resist throwing out a teaser of things to come, like a Zucchini Raw Pasta that was tested and found more-than-passable by raw foodies and those not so into that lifestyle alike. I’m also scheming an alternate version of my friend’s luscious mac and cheese recipe, probably with black beans because my littlest child loves his “bees” (we’re working on getting the “n” in there).

The Farmer’s Market near my home has yielded some wonderful food, including my first ever brush with garlic from somewhere other than the grocery store. W-O-W!! I couldn’t believe the difference – the soft, velvety texture and gentler aroma of the fresh garlic was just another reminder of why I’m trying to learn more about fresh, whole foods. Exquisite!

So. Teaser for you, my Dear Reader, and motivation for me to follow-up later! Happy Eating!!

Borrowed from Atlanta Rawks

Even the best of cooks draw inspiration from other lovers of cuisine. Personally, I am perpetually in need of a food muse. Oftentimes, food itself arouses my creativity, getting my juices flowing when their, erm, juices start flowing.

One of my favorite, newfound sources of influence is an Atlanta-based group of vegan and raw food enthusiasts who organize weekly potlucks. These dinners provide true “soul food”; they invite you to push yourself to find the purest ingredients and draw out the foods’ natural flavors. It’s exciting to try new foods when you know that they were created with a genuine sense of integrity and open-minded exploration, utilizing unconventional means, innovative techniques and sometimes ancient methods.

Blogger (and all-around groovy chick) Sarah Ku posted this entry about our adventure a couple weekends ago. She graciously linked to my recipe for Raw Asparagus Quinoa that I whipped up (read: spent several hours creating) special for the event. It was the first fully raw vegan dish I had ever created with the intent of making a nutritious, raw, vegan main course. Sure, I’ve made fruit salads before or regular veggie salads and those would certainly abide by the spirit of the gatherings, but I really wanted to get outside my comfort zone, stretch my ever-expanding abilities and really present the group something I was proud to share. It was received enthusiastically and has given me a much-needed boost of confidence.

Not to mention a solid helping of inspiration!

*This post has been entered into the category of Confessions for two reasons: 1) it was one of the only ones that made sense to put it in and 2) it’s challenging to remain conscious enough to acknowledge your source material and, as such, revealing the source of my inspiration is a “confession” of sorts.

Mountain Rose Herbs

Mountain Rose Herbs