It's been a busy week thus far, which makes me even happier that I have a three day weekend to look forward to. This past Saturday's
Bountiful Basket brought with it lots of amazing fresh fruit. We got bananas, a pineapple, and a watermelon from small farms in Mexico, and plums and apricots from California. We also received a five pound bag of potatoes from a small farm in Idaho as well as many other goodies. Though I know it would be better for the environment for us to buy local produce, there still hasn't been much at the farmer's market. I plan to go down this weekend and see if we've moved past the jams, meat, and crafts portion of the year and on into the veggies and fruit portion. It would be nice to buy local every other week and from BB on the off weeks, so we could support both while still getting good variety.
I started my travel blog that will document my journey to
John C. Campbell Folk School. You can find it at
My Journey Back To Me. I plan to try and keep up with both blogs while I'm working as the Student Host at JCCFS. I'm fairly certain that I'll be mostly posting on my travel blog though.
Since its summer time I thought I'd include one of my favorite salsa recipes. This Pineapple Mango Salsa is quick, easy, and perfect on a hot summer day.
Pineapple Mango Salsa
1 cup Fresh Pineapple
1 cup Fresh Mango
4 cloves Garlic
2 Jalapenos, seeded
1/2 cup Cilantro leaves
1/2 cup Green Onions, chopped
2 tbsp Apple Cider Vinegar
Pulse all ingredients in a food processor until desired texture is met. Let set 1 hour and enjoy.
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