One of the most frequently visited posts I’ve done on this blog is about how we built a diy raised bed vegetable garden. It’s been over a year since we first planted anything, and in that time we’ve had HUGE yields of just about everything we put in the ground.
Lately, it’s all about the early season tomatoes, onions, and serrano peppers. When we came back from our Alaska trip, they had shot up like crazy, and the onion tops were starting to fall over in the garden. So, I resorted to old-fashioned onion braiding to preserve them in our pantry. (No root cellars down here in Austin!)
In the first week of June alone, I harvested more than 30 onions, 9 tomatoes, 16 peppers, and a few handfuls of strawberries. Which meant – salsa time! I love dicing up a quick pico de gallo for an afternoon snack. Here’s how I do it:
- Quarter 1 large or 2 medium sized tomatoes, and scoop out the seeds, leaving only the firm flesh of each fruit. Dice the remaining tomato, and put in a bowl.
- Finely chop 1 small onion and 1 clove of garlic, then add to the bowl.
- Cut one serrano in half, and scoop out the seeds to your level of heat preference – I usually take about 2/3 of the seeds out. Then finely dice and add to the bowl.
- Grab a handful of fresh cilantro and shred or quickly dice. Add to bowl.
- Top with salt, pepper, and the juice of half a lime. Stir everything together and serve with tortitlla chips or on top of your favorite meat. Delicious!
What’s popping up in your garden? Tell us in the comments.
