The weeks have been busy as the activities of spring get rolling along. Luckily one of the best things about living in a farming community is that you are rarely alone during these busy times. Farmers have a camaraderie that appears in the hardest of times and builds friendships that last for years and transcend generations. We are blessed to count many other farming and agricultural families as friends. Neal has been spending the past few weeks helping a friend plant peanuts and cotton. That same friend will be helping us to spray hay fields later in the season as well as lending his hired help to us once his crop is in the ground. Rarely is currency exchanged, but instead an understanding that when one farmer is there for another it will come back around in short time.
This weekend was supposed to be quiet with no particular task to be done. Of course, it didn’t remain that way for long. Another farmer ran short on the chicken litter he’d been using to fertilize his fields and called the friend Neal was assisting. Between that friend and our own litter suppliers we were able to obtain what the farmer needed and were rewarded with a beneficial purchase price. While working to finish up that job Neal got a phone call from another hay farmer who was having trouble with his recently serviced square baler. Neal and company were able to stop what they were doing, head to the hay field, and get that baler back on-line so hay could be baled and stored before over drying in the field. Four completely different farming operations all tied together within our community network of farmers. Farming is hard and I am of the belief that it is nearly impossible without the support of peers in both good times and bad.
While my plans to enjoy a Saturday evening outside with a cold beer and the company of my husband were dashed, it was that hope that was the reason for whipping up a batch of this fantastic salsa. I got this recipe from Neal’s mother who makes it regularly for gatherings as well as quick bites when everyone is on the move. The recipe lends well to doubling or even tripling if you are feeding a crowd and the amounts are all easily modified to fit the taste of anyone particular. Today I left out the red onion only because I forgot to grab one at the store showing that you can make this recipe fit whatever you need it to and it will still be delicious. Do yourself a favor and stick with the fresh version of all the ingredients when you are able. The canned versions will work when things are out of season, but won’t be the same.
Summer Corn Salsa
3 ears raw sweet corn – kernels cut from the cob
1 cup grape tomatoes – diced into quarters
1/2 cup red onion – finely diced or sliced
1/2 cup fresh cilantro – chopped
1 16oz can of black beans – drained and rinsed
salt and pepper to taste
Combine corn, tomatoes, onion, cilantro, and beans in a bowl. Cut lime in half and squeeze the juice from both halves over the mixture being careful to not have any seeds fall into the bowl. Mix well and taste. Add salt and pepper to taste. Recommend being conservative on the salt and pepper as this mixture will settle with time and the flavors will blend. Cover and refrigerate for at least one hour before serving with corn chips or using as a topping for any lean meat.