Joy of Learning

Joy of Learning

Here is a good reminder of the strange growing season and why CSA members will be receiving a bonus box. This picture was taken at the end of July. Not only was it a wet spring which delayed planting, but it was also a very strange summer, not only dry, but we also had some unusual cold spells, followed by the crazy heat at the end of August. We have been blessed with some rains that finally kicked some of the plants into growing and producing.

Here is a good reminder of the strange growing season and why CSA members will be receiving a bonus box. This picture was taken at the end of July. Not only was it a wet spring which delayed planting, but it was also a very strange summer, not only dry, but we also had some unusual cold spells, followed by the crazy heat at the end of August. We have been blessed with some rains that finally kicked some of the plants into growing and producing.

The joy of learning is contagious. It is so fun for us as parents to see our kids learning in the garden, but even more fun to watch the learning that continues with all of the CSA families.

One of our greatest joys this year has been watching all of the kids learn where and how food grows. It is so fun to see the excitement as potatoes are dug, carrots and radishes pulled out of the ground and eaten on the spot, exploring the different types of corn growing and seeing the enthusiasm and anticipation of red, white and blue popcorn. We truly hope this food journey has been fun for all of you. Providing the joys of the garden for you to enjoy is rewarding for all of us. Thank you for allowing us this privilege!

Next week, we will provide a final bonus box of produce. This odd growing season is allowing us to do so. We have a few items that love this type of growing weather so we want to make sure you are able to enjoy them. Thank you for “weathering” this crazy growing season with us. We truly do appreciate it!

Garden Science

Keith and I thinned out the North row earlier this summer. That row did have thicker stalks and fuller heads of broom corn.

Keith and I thinned out the North row earlier this summer. That row did have thicker stalks and fuller heads of broom corn.

Cutting down the broom corn was a family activity. Perhaps Sam was the best prepared for the falling stalks.

Cutting down the broom corn was a family activity. Perhaps Sam was the best prepared for the falling stalks.

The broom corn measured over 14 feet tall.

The broom corn measured over 14 feet tall. We cut it down to 8 feet to make it more manageable for everyone.

Boxes of Produce

Nothing beats the smiles on your faces when you receive your boxes. It is a great reward for us to see them.

Nothing beats the smiles on your faces when you receive your boxes. It is a great reward for us to see them.

Reminder to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating. Look for an end of the year survey in your email this week.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some young beets will be available next week.

Tomatoes – Fourth of July (medium size red),  Sunchoola,  Black Krim, Big Boy, Brandywine and super sweet cherry tomatoes 100. Hope you are able to freeze or can for soups or chilli later this winter.

Peppers – They are plentiful this year. We will finish the harvest off next week.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – Enjoy the Providers.

This week's box contains Yukon Gold, blue potatoes and Norlands (red potato).

This week’s box contains Yukon Gold, blue potatoes and Norlands (red potato).

Potatoes – Yukon Golds, Kennebec potatoes – great for baking; Norland potatoes – great for mashed potatoes; Blue potatoes – try French fries or mashed potatoes – lots of fun!

Butternut or Carnival Squash – Butternut is a favorite for many. Carnival is a decorative, gourd like squash with a nutty flavor. It is a hybrid of Sweet Dumpling and an Acorn squash and has a shelf-life of up to three to four months. Here’s a yummy recipe Pumpkin Donut Holes that I plan to make this weekend.

Herbs – Cilantro, parsley and lemon thyme. Don’t forget to wash and freeze these in ice-cube trays – great for soups later this winter.

Fresh cut arrangement –

  • Broom corn – Here are some ideas I found on Pinterest
  • Ornamental corn – Steve has already put a loop in the string. Simply hang it on a hook or nail. There is some additional left if you would like them for decoration. Check the extras next week.
  • Pumpkins – Enjoy carving one as a family!
We hope you have enjoyed your pumpkins. We certainly had fun growing a variety for all of you this year.

We hope you have enjoyed your pumpkins. We certainly had fun growing a variety for all of you this year.

Recipe of the Week

Homemade Pizza

This has become a family favorite. When Steve and I were first married we tried so many recipes for homemade pizza, and this is definitely our favorite. We usually make it on Friday nights. The crust recipe comes from the Minnesota 4-H Foundation’s Blue Ribbon Favorites recipe book by Jeannie Stangler of Waseca.

Pizza Parlor Crust

1 teaspoon yeast

2 Tablespoons oil

1 Tablespoons sugar

2 1/4 cups flour

1 teaspoon salt

3/4 cup milk, scalded, cooled

In a bowl, combine yeast, oil, sugar and 1/4 cup very war water. Let the yeast become active. Scald milk (this means you warm it up so that it forms has a slight skin on the top – I heat mine up for slightly more time then I do hot chocolate in the microwave). After yeast mixture has become “active,” add flour, salt and scalded milk. Mix well. Knead slightly (I do this in the bowl. I spray my hands with cooking spray and add a little more flour on the dough when kneading so that it is not super sticky and forms a nice ball of dough. The boys love to do this as well.) Lift up your ball of dough, spray with cooking spray, place dough back into bowl, spray the top of the dough, cover with a wet towel and let rise for 15 minutes to an hour. We bake ours on a clay pan. Sprinkle the pan with corn meal (or spray the pan with cooking spray). Bake at 375 degrees for about 5 minutes or until the crust just starts to turn a little brown. Take out and put your toppings on. Bake for about 20 minutes. Enjoy!!

Toppings:

  • Homemade tomato sauce – here are a few links Ball Canning and U of M Extension. If you want to learn how to do this and feel overwhelmed, I understand. Steve actually taught me. Let me know and we can plan a day to have you come out for a lesson:)
  • Chop up onions and peppers.
  • I freeze leftover hamburgers. Before freezing, I crumble up the hamburger. Before placing on the pizza, I thaw it out. Super easy!
  • Top with mozzarella cheese and any of your favorites.
  • Place pepperoni on top (I love crispy pepperoni).
  • Sprinkle with parmesan cheese.
  • Garnish with parsley.
Our homemade tomato sauce begins with washing, cutting out the stems and bad parts and putting them through Steve's Grandparent's juicer. Then canning it. We can only tomato juice and then modify it to whatever we need. I then pull it off the shelf add a can of tomato paste, onions, herbs, garlic if I have some and frozen purred carrots (which have been frozen in an ice cube tray - learned this when making baby food).

Our homemade tomato sauce begins with washing, cutting out the stems and bad parts and putting them through Steve’s Grandparent’s juicer. Then canning it. We can only tomato juice and then modify it to whatever we need. I then pull it off the shelf add a can of tomato paste, onions, herbs, garlic if I have some and frozen purred carrots (which have been frozen in an ice-cube tray – learned this when making baby food).

After I have cooked the crust until it barely starts to show a golden tint, I take it out and put on the toppings.

After I have cooked the crust until it barely starts to show a golden tint, I take it out and put on the toppings.

Toppings include: homemade sauce, hamburger (I freeze extra hamburgers that do not get eaten and pull out for pizza or spaghetti), onions, peppers, mozzarella cheese, sometimes pepperoni, sprinkle with Parmesan cheese and garnish with parsley. Yes, I do make one cheese only pizza as well.

Toppings include: homemade sauce, hamburger (I freeze extra hamburgers that do not get eaten and pull out for pizza or spaghetti), onions, peppers, mozzarella cheese, sometimes pepperoni, sprinkle with Parmesan cheese and garnish with parsley. Yes, I do make one cheese only pizza as well.

The kids love making their own individual pizzas. I let them have a piece of dough to shape into their own. Lots of fun!

The kids enjoy making their own individual pizzas. I let them have a piece of dough to shape into their own. Lots of fun!

Bake until cheese is melted and pepperoni is cooked to liking.

Bake until cheese is melted and pepperoni is cooked to liking.

Countdown

Countdown

Although they did seem to enjoy the treasurer hunt harvesting the pumpkins and gourds. I think they were ready to be done.

Although they did seem to enjoy the treasurer hunt harvesting the pumpkins and gourds. I think they were ready to finish and move on to more important things like the worms and toads that they had found while in the garden.

We are on the final countdown of the season. Next week will be week 17 which is an additional week due to the challenging growing season. With the beautiful 1 1/10 inch of rain that we received this past week, some of the crops have been reinvigorated. The lettuces and spinach are growing amazingly, and the sugar snap peas and green beans also are producing – finally! With this said, we want to see what the next 7 days do. There may be a bonus box the first week of October.

We spent a lot of time in the garden harvesting the gourds, squash and pumpkins.

We spent a lot of time in the garden harvesting the gourds, squash and pumpkins.

Sam harvesting gourds.

Sam harvesting gourds.

A beautiful deep reddish orange - Rouge Vif d'Etampes. Unfortunately the bugs beat us to the harvest, otherwise we would have had more for everyone! Picture taken by Sam.

A beautiful deep reddish-orange – Rouge Vif d’Etampes. Unfortunately the bugs beat us to the harvest, otherwise we would have had more for everyone! Picture taken by Sam.

Warty pumpkins are one of the boys favorites. Very fun to grow! Picture taken by Sam.

Warty pumpkins are one of the boys favorites. Very fun to grow! Picture taken by Sam.

Man did these white pumpkins ever grow this year. The heaviest one weighted in at 60#. We also had a white and green blended pumpkin weight 50#.

Man did these white pumpkins ever grow this year. The heaviest one weighted in at 60#. We also had a white and green blended pumpkin weight 50#.

Garden Science

Keith enjoyed climbing up the panels to harvest everything.

Keith enjoyed climbing up the panels to harvest everything.

These are the swan gourds that grew on the fences. Funny how they grew straight (a great example of gravity) vs the ones that grew on the ground curled up.  The two the boys are holding were 20" and 19".

These are the swan gourds that grew on the fences. Funny how they grew straight (a great example of gravity) vs the ones that grew on the ground curled up. The two the boys are holding were 20″ and 19″. One of them that grew on the ground weighted in at 17#.

Boxes of Produce

Reminder to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some young beets will be available next week.

Broccoli – This will be the last few bites of broccoli this year. Enjoy in some fresh salad this week!

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim, Big Boy and super sweet cherry tomatoes 100. Hope you are able to freeze or can for soups or chilli later this winter.

Peppers – Try some stuffed peppers this week.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers.

Keith used a French fry cutter to make homemade French fries this weekend. We used a variety of potatoes.

Keith used a French fry cutter to make homemade French fries this weekend. We used a variety of potatoes.

Their favorite variety to use for French fries and for mashed potatoes are the blue potatoes.

Their favorite variety to use for French fries and for mashed potatoes are the blue potatoes.

Potatoes – Kennebec potatoes – great for baking; Norland potatoes – great for mashed potatoes; Blue potatoes – we made French fries and also mashed potatoes – the boys love the blue potatoes!

Cucumbers – Varieties include Fancipak and Straight Eights. Last of the cucumbers this week. If only we had received this beautiful rain a few weeks earlier, this crop harvest would have been extended.

Carnival Squash – This is a decorative, fun looking squash with a nutty flavor. It is a hybrid of Sweet Dumpling and an Acorn squash and has a shelf-life of up to three to four months. More information here. I make it like I do Butternut Squash – see recipe below.

Herbs – Cilantro, golden oregano, red basil and thyme. Don’t forget to wash and freeze these in ice-cube trays – great for soups later this winter.

Fresh cut arrangement

  • Ornamental corn – Steve has already put a loop in the string. Simply hang it on a hook or nail. There is some additional left if you would like them for decoration. Check the extras next week.
  • Gourds – Great for arrangements or fun fall painting projects with the kids.
  • Pumpkins – Enjoy the variety!
  • Swan Gourds Here is the information to make them into bird houses later this winter.
  • Ornamental corn - this was the best harvest year for this. What a variety and some beautiful ears of corn. Enjoy your bunches and notice there is already a looped tied on the back so you just need to hang them up.

    Ornamental corn – this was the best harvest year for this crop. What a variety and some beautiful ears of corn. Enjoy your bunches and notice there is already a looped tied on the back so you just need to hang them up.

Recipe of the Week

Butternut Squash/Carnival Squash

Our family loves this recipe, and the boys eat it like crazy. I also use the prepared squash in place of pumpkin in many recipes. Butternut squash was in your boxes last week and this recipe also works well on the Carnival Squash in your boxes this week.

The boys were beyond excited that we were making and freezing squash. They both do a great job with the hand mixer for this recipe.

The boys were beyond excited that we were making and freezing squash. They both do a great job with the hand mixer for this recipe.

*Cut squash in 1/2 add enough water to cover pan (about 1/2 inch up on the side of the pan). Bake at 375 degrees for about 1 hour.

*Take out of oven. Scoop out seeds. The seeds can be kept and roasted.

*Using a large knife cut off skin and place in another bowl.

Add:

1 stick of butter

3/4 cup brown sugar

Using a mixer, blend together until smooth. Serve.

Sam couldn't wait to eat the squash. In fact he ate two bowls as soon as he was finished mixing it up. We used ice cream scoops to fill the muffin tins as we prepared them for freezing.

Sam couldn’t wait to eat the squash. In fact he ate two bowls as soon as he was finished mixing it up. We used ice cream scoops to fill the muffin tins as we prepared them for freezing.

To save the extra, place in a cupcake tin and freeze. Place frozen portions in storage containers to be stored in your freezer. Enjoy!

I make the squash and freeze in muffin tins. Once frozen, I store them in a container or Ziploc bag. And simply thaw out a few when I need them for a meal. Works great!

I make the squash and freeze in muffin tins. Once frozen, I remove them from the tin and store them in a container or Ziploc bag. Simply thaw out a few when you need them for a meal. This works great!

Final Stretch

Final Stretch

We hope you enjoyed your family's pumpkins this week. Next week we will have more fall decorations.

We hope you enjoyed your family’s pumpkins this week. Next week, we will have more fall decorations.

Today, as I flew into Washington, D.C. my prayers were often as I thought of all those who died on this day 12 years ago. My spirit was lifted as we flew into D.C., and I saw huge USA flags draping down on several large buildings. I was reminded, while our country continues to go through many challenges…the constant is our blessings of our Freedoms.

God Bless America and God Bless all who have fought and died to protect them and God bless their families. Our gratitude seems so small compared to their sacrifices. We salute all of you.

We are on our final stretch for the 2013 CSA year. We hope you are enjoying your boxes!

The weather is proving challenging as we are seeing the cucumbers, green beans and sugar snap peas struggle to produce something if anything.

This week, as I mentioned I am in Washington, D.C., and I ran into a farmer from Texas. I asked him how the growing season was going. He was almost brought to tears as he answered me with, “I just spoke to my wife, and we received an inch last night. This is the first rain we have had since May. We are supposed average 48 inches of rain per year. We are simply drying up.”

This conversation serves as a good reminder. We are truly blessed with the harvest we have been receiving. Please let us know if you have any questions about the weather and how it is affecting the crops, or If you want to see how the drought has been stressing the plants out in the garden. We would be happy to show you.

Understanding how your food is grown and how Mother Nature determines the outcomes that are out of our control, really does provide an amazing insight and appreciation for our food.

“Tell me and I forget. Show me and I remember. Involve me and I understand.” – Chinese Proverb

Science in the Garden

The first science project that we concluded this weekend was harvesting the large zucchini that the boys wanted to grow. This one topped out at 18 1/2 inches.

We harvested the giant zucchini that the boys wanted to grow. This one topped out at 18 1/2 inches.

I also wanted to tell you more of the story behind your personalized pumpkins. This project started in August when we all went into the garden and randomly selected pumpkins for each of your families. We are never quite sure how large they will get in the end and if they will be healthy pumpkins when harvested.

I also wanted to tell you more of the story behind your personalized pumpkins. This project started in August when we all went into the garden and randomly selected pumpkins for each of your families. We are never quite sure how large they will get in the end, and if they will be healthy pumpkins when harvested.

Steve uses some wood carving tools hand tooled by his great-grandpa to accomplish this special task.

Steve uses some wood carving tools hand tooled by his great-grandpa to accomplish this special task. This was not an easy task on a hot and humid weekend day.

After Steve is done etching the name out, this is what a completed pumpkin looks like. Then we simply wait until they are ready to be harvested.

After Steve is done etching the name out, this is what a completed pumpkin looks like. Then we simply wait until they are ready to be harvested.

Boxes of Produce

Reminder to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves – Some fun facts about beets.

Picking tomatoes can get a bit tiring and lead to crazy boys.

Picking tomatoes can get a bit tiring and lead to crazy boys.

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Black Krim, Big Boy and super sweet cherry tomatoes 100 . Watch how to can tomatoes from Ball canning (video) and from Colorado Extension and the University of Minnesota Extension.

There are plenty of peppers this week. I preserve them for the winter by cutting them up and freezing them.

There are plenty of peppers this week. I preserve them for the winter by cutting them up and freezing them.

Peppers – Red Beauty, Golden Summer, Orange Blaze and California Wonder peppers. Wondering about freezing your peppers for later? University of Nebraska has information.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers. The green beans and sugar snap peas have really ben

Potatoes – Kennebec potatoes – great for baking and Norland potatoes – great for mashed potatoes.

Cucumbers – Varieties include Fancipak and Straight Eights . The heat gotten the best of this crop. This may be the last of the cucumbers.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable!

Butternut Squash – Our family loves this vegetable! Here is how we prepare our squash.

Herbs – Cilantro and parsley

Fresh cut arrangement – Sedum, Hosta leaves and Hydrangeas – Enjoy!

Recipe of the Week

Homemade French Fries

I think I will also try this method this Fall as well.

We cut up both a Norland and a Kennebec potato into 1/4 - 1/2 inch thick slices.

We cut up both a Norland and a Kennebec potato into 1/4 – 1/2 inch thick slices.

Then placed them in the deep fat fryer for a few minutes and removed when golden brown. I was quite excited when Sam said he wanted to eat these French fries not the store bought.

Then placed them in the deep fat fryer for a few minutes and removed when golden brown. I was quite excited when Sam said he wanted to eat these French fries not the store bought. I would say this was a success, but I also recognize that Sam loves potatoes as much as I do:)

Obstacles and Opportunities

Obstacles and Opportunities

New chicken coop built this summer.

New chicken coop built this summer.

As I was putting the boys to bed tonight, I asked them what we should say in tonight’s blog post. They said, “tell them about our chickens.” I think they wanted me to communicate that we are now up to four eggs per day. We expect to be having eight laying anytime in the near future. Who knows what the future brings for this project. We are just happy to have this as a great learning experience for everyone. We completed the rebuilding project earlier in August. The first chicken coop that we built last year, burned down right before Thanksgiving. While a painful learning experience. It has been an amazing journey. Thank you to all who have helped us with this project!

There are a lot of surprises unveiling themselves in the garden as we move enter September.

There are a lot of surprises unveiling themselves in the garden as we move into September. Plenty of fantastic fall colors unveiling themselves. I am not sure if I am ready for fall, but I love the pumpkins and amazing colors that fall brings us.

Garden Science

As we dig our potatoes we ponder and have ungoing discussions regarding the infestation of potato bugs that killed the plants to early cutting our potato yield.

As we dig our potatoes, we ponder the best way to handle  the infestation of potato bugs that killed the plants to early cutting our potato yield.

As some of you may recall, we discussed our potato bug issue last year. So as we moved into this year’s growing season, we all decided to plant beneficial plants which would bring in beneficial insects such as lady bugs which would hopefully eat the potato bug larvae. We planted marigolds and dill.

The jury is still out on whether or not beneficial plants can generate good insects or enough good insects to help control the infestation. I believe that the dill and the marigolds had delayed growth due to our wet spring, and therefore were not mature enough at the potato bug larvae stage to bring in beneficial insects to eat the larvae. Both dill and marigolds will re-seed themselves therefore germinating earlier next year. We hope that this will bring in beneficial insects earlier on in the growing season and be present at the potato bug larvae stage to eat these bad larvae. In addition, we are investigating organic insecticides and conventional insecticides to investigate best options for us in the future. We will keep you posted on our decisions.

It is absolutely frustrating to see a beautiful crop eaten away by these insects. In addition, they have moved over to the tomatoes and continue to live in the garden even after they have eaten all of the leaves off of the potatoes. We are fortunate that we still have a potato crop to harvest. It would be a beautiful crop if the potato bugs had not eaten the leaves, which killed the plants and stopped the potato plants growth several weeks early. Interesting as well is that the blue potatoes and the masquerade potatoes were the last potatoes that they were interested in eating. I believe that in the creation/development of this variety there must have been something that also deterred potato bugs from eating the leaves. I see this as a bonus. Plus, I only wish we would have planted more of the masquerade potato as they were delicious!

The types of decisions I mentioned above are decisions that farmers regularly have to make regarding their crops. Insects, weeds, plant diseases and weather can devastate a crop. Making the decisions that best fit your customers and your family take research, resources, experts and faith that you have done due diligence to provide healthy, delicious and safe food for your customers, your children and your family. While these types of challenges are obstacles to reaching our goals they are a great opportunity for us to learn more and grow more knowledgeable in the process.

Boxes of Produce 

Wondering how to store and preserve some of your vegetables. Check out my post from last year.

Please remember to return any cups or plastic containers in your box each week. Remember food safety in your kitchen when preparing, always wash your produce before eating.

Yes, I know ... it must be a rough day harvesting in the garden if we are wearing a dirt bike helmet. Can you tell Keith is excited to wear this in the soap box derby car race.

Yes, I know … it must be a rough day harvesting in the garden if we are wearing a dirt bike helmet. Can you tell Keith is excited to wear this in the soap box derby car race.

Black Seeded Simpson Elite Lettuce – One of my favorite garden crops.

Red Oak Leaf Lettuce – reddish lettuce

Prizehead – is the spear like green leaf.

Beet leaves and Beets – Some fun facts about beets.

Broccoli

Tomatoes – Fourth of July (medium size red), Yellow Girls, Romas (long, narrow), Big Boy and super sweet cherry tomatoes 100 . Looking for ways to use your tomatoes, check out this America’s Heartland for some ideas.

Peppers – Red Beauty, Golden Summer, Orange Blaze and California Wonder peppers.

Onions – A few fresh onions to put in a recipe here or there.

Green Beans – This type of green beans are Providers.

Potatoes – Kennebec potatoes – great for baking and Norland potatoes – great for mashed potatoes. Check out the potato harvest in Colorado. Searching for more ideas for your potatoes. Here’s the link to a variety of Martha Stewart’s potato recipes.

Cucumbers – Varieties include Fancipak and Straight Eights . The heat seemed to get the best of this crop the last few weeks. Time will only tell if it will come out of it. Here are some fun facts about cucumbers.

Sweet Corn – Thank you to our neighbors FarGaze Farms – the Peterson families for this delicious vegetable! Check out last year’s post to see how we freeze sweet corn. Also, see America’s Heartland to learn more about how sweet corn is raised.

Vermicelli (spaghetti) squash – Our family enjoys this eaten just like spaghetti with our favorite homemade spaghetti sauce, some hamburger and topped with some parmesan cheese. Last year, we prepared our squash by boiling it. See how to prepare it here as well as additional recipes from Martha Stewart.

Herbs – Basil, cilantro and thyme

Fresh cut arrangement – A variety of sunflowers, Rudbeckia, Hosta leaves and Hydrangeas for you.

Zucchini Tomato Salsa Recipe

Looking for something delicious to try for the Vikings season opener. Give this a try. Serve it over a burger, chips, baked potato or sour cream.

•1 cup seeded chopped tomatoes

•1/2 cup diced zucchini

•1/2 cup chopped sweet red pepper

•1 small onion, diced

•1 tablespoon brown sugar

•2 teaspoons lime juice

•2 teaspoons cider vinegar

•1 teaspoon chopped seeded jalapeno pepper

•1 garlic clove, minced

•1/2 teaspoon ground cumin

•1/8 teaspoon salt

•1/8 teaspoon pepper

•Tortilla chips

Directions

•In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips. Yield: 2 cups.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face.

Source: tasteofhome.org