Today’s recipe is brought to you by Last Night’s Bout of Insomnia and There’s Not Enough Coffee in the World Today.
Oh…I’m sorry. Where
am was I?
When I can’t sleep, I read. I used to watch movies, but then I’d fall asleep during them and they’d often make their way into my dreams – sometimes uncomfortably (as good as it is, Rear Window isn’t exactly the best film to fall asleep to). As for last night’s episode, all I can say is this: if the first one is anything to go by, the Percy Jackson books aren’t anywhere near as good as Harry Potter. Don’t get me wrong; they’re not bad, but they’re kind of…predictable. I spent the first part of the book thinking things like, “Just give the kid a trident and get it over with, already!” and “Hellooo!! Creepy woman in a burka surrounded by stone statues! Might be Medusa, dontcha think?”
I’ll finish the book, and I’ll probably read the rest of them. I’m just sayin’.
Anyhoo, I have quite a few recipes in my Whole30 backlog, and being as wonky from a night of too little sleep and too much juvenile fiction as I am, I had a bit of trouble deciding which one to post today. Eventually, I chose this one.
It’s a good choice.
Peaches and cherries vie for the top spot on My Favorite Fruits list, and peach season is in full swing. I bought a peck of them last Saturday with the intention of making a fermented peach chutney and perhaps peach butter, since my apple butter last year was such a success. Half the peck is gone; the chutney will still happen (I’ll likely start it fermenting this evening), but the other half went inside me. I’ve been eating a couple of juicy, ripe peaches every day, and I’m not in the least bit ashamed of it.
At least one peach made it into a recipe, though. I love fresh salsas – on eggs, chicken, burgers, you name it. This one is a very, very good one, and it is about as fresh and seasonal as you can get: the onion came from our CSA, the pepper, tomato and basil from our gardens, and the peach from a local fruit orchard (which will have the most sublime apple cider on the planet in about six weeks). It was wonderful, both on the burger shown in the photo, and as a side for some smoked brisket a couple of days later.
Click the photo to enlarge
- 1 small poblano chile, roasted then peeled, seeded and diced
- 1/4 cup red onion, diced
- 1 tablespoon Thai basil, finely chopped
- 1 medium peach, pitted and diced
- 1 medium tomato, diced
- juice of 1/2 lime
- salt, pepper and red pepper flakes, to taste
- Mix the poblano, onion, basil, peach, tomato and lime juice together in a small bowl. Season to taste with the salt, pepper and red pepper flakes.
- Cover and refrigerate for half an hour to allow flavors to blend before serving.
- Nutrition (per serving): 24 calories, <1g total fat, 0mg cholesterol, 2.6mg sodium, 159.7mg potassium, 5.7g carbohydrates, 1.1g fiber, 3.4g sugar, <1g protein