April Weather and Asparagus Salsa

Posted by Kim Tait on 04/26 at 10:21 AM

Mid-April felt more like July. We had full irrigation running on the crops in the fields since the beginning of the month, as we took turns waiting for the next available hose to water a greenhouse. It was dry, dry, dry!

Despite the weather, we made good progress in the fields. We got 6,000 onion transplants out, as well as half that many scallions and leeks. Adam and Woody got Savoy cabbage and head lettuce planted in the ground, as well as a couple beds of Asian greens. The garlic we planted last fall is already a foot tall, and the first asparagus spears are just starting to make their annual debut.

And once the asparagus really starts growing, it is one of those vegetables that needs to be picked daily, and it is easy to get some extra spears piling up in the refrigerator. Since necessity is the mother of invention, one gets creative in the kitchen, which is exactly what happens to us every year. This recipe is a delicious variation on fresh salsa. Enjoy!

April Asparagus. Photo Courtesy Tait Farm.

Asparagus Salsa

1 cup cooked asparagus, chopped
1 small clove garlic, minced
1 cup tomato, chopped
1/4 tsp. salt or to taste
1/2 cup Vidalia onion, finely chopped
1/8 tsp. cayenne pepper
juice and grated rind of 1/2 small lime
1/8 tsp. ground cumin
1/3 cup Tait Farm Cherry Chipotle Sauce
freshly ground black pepper to taste
cilantro for garnish

Mix all ingredients together. Allow to sit one hour for flavors to meld. Excellent served with grilled fish, chicken, or tortilla chips.

• Share
• Tweet