We had a great dinner the other night. Grass fed New York Strip from the local butcher's shop, Corn and avocado salsa with fresh indoor basil, and a fresh green salad with lettuce straight from my own garden.It was so exciting to finally get to eat a little of the food we've been working to grow. The lettuce is still in a bit of the baby stage, but it needed thinned out so there was room for the rest to get larger and once the heat sets it, it will dry up and be gone.
As for the salsa. It was delicious and unique. The corn came from our grocery delivery. It wasn't local because it's too early for that, but it is organic. The avocado and lime came from the produce stand at city market. If I can't get those things locally, I figure I can support a local vendor.
The recipe:
Two ears of corn, roasted on the grill
One avocado, peeled, pitted, and chopped a little
Juice of one lime
1/4 cup of fresh basil leaves, chopped
Salt
Pepper
Scrape the kernels off the ears of corn into a bowl, then milk the corn cob using the back of a knife to collect the milky juices (they act as thickener).
Combine the milky juices and half the kernels and process in a food processor until pretty smooth.
Mix processed mixture back in with whole kernels. Add avocado lime juice, basil, salt and pepper. Mix well and serve.
*Adapted from Weber Grill Grill Book
