In Season NW: Cherry, Corn & Poblano Salsa

Ripe, round, luscious Northwest cherries. An ear of sweet corn. A melon at the peak of ripeness. Add a little heat from a roasted chile and the zing from citrus, and you've got one of the great bites of summer.

My friend Michel put these brilliant ingredients together a few years ago, and it's become one of our go-to summer salsas with backyard grilled salmon. It just so happened that I stopped by Providore on Sandy, and Lyf Gildersleeve of Flying Fish was featuring bright orange Kenai salmon filets. Then I noticed Josh Alsberg of Rubinette Produce had just brought in some juicy dark cherries from Baird Orchards, so dinner was basically planned for me.

I might just have to stop by the farmers' market this weekend and get the makings for another batch!

Cherry, Corn and Poblano Salsa

1 c. corn kernels (about 1 ear)
1 pt. cherries, pitted and halved
1 mango, melon or ripe pear, cut in small dice
1 roasted poblano or ancho chile, chopped
1 serrano chile, seeded and chopped
2 green onions, chopped
Juice of 1 lime
2 Tbsp. chopped cilantro
Salt to taste

Combine ingredients and serve. Amounts and ingredients can be varied depending on what you have on hand.

For more super summer recipes, check out my recipe for Pulled Pork with Cherries and Apricots or this Grilled Corn Salad with Cherry Tomatoes.

Nopales, a Mexican Staple, Arrives in Oregon Markets

The other day I was at the farmers' market and was delighted to see a vendor displaying a basket of cactus paddles, called "nopales." Terrific in salsas and stews, they also go well with eggs and in salads. The following essay by Jodi Monroy, Director of Mixta Words and staffer at the Beaverton Farmers Market, is reprinted from the most recent market newsletter.

Nopales

Nopales (cactus paddles) are a staple food in parts of arid Mexico but not so much here in the Pacific Northwest, so we were amazed to find some at Denison Farms last week!  We love it when our farmers are innovative and push the agricultural limits. It makes the culinary possibilities so exciting.  And the very best part: Denison Farms sells them already de-spined! Trust me, that is a really good thing.

Nopales are traditionally used in Ensalada de Nopales (Cactus Salad) and then eaten as a side dish or pico de gallo-style. Ensalada de Nopales makes a unique topping for tacos or mixed with eggs for breakfast. Nopales' flavor has been described as almost like a green bean. Don’t be put off by the slippery texture or “baba” en español (like Okra)—it will dissipate as the nopales cook.

Classic recipes for Ensalada de Nopales almost always include lots of garlic and cilantro, like this one adapted from La Cocina De Leslie.

Ensalada de Nopales

1 lb. of nopales (cactus paddles), washed and sliced or chopped in 1/4" dice
1 bunch cilantro in two parts, half on the stem and half de-stemmed and chopped fine
3 cloves garlic
2 roma tomatoes, chopped
1/2 med. onion, chopped
1-2 Tbsp. vegetable oil
Juice of 1 lime
Salt

There are two ways to cook cactus paddles for Ensalada de Nopales. The traditional way of cooking nopales is to boil the cactus in water to cover in a medium saucepan with cilantro sprigs, garlic and a couple of pinches of salt for about 30 minutes. When done, fish out the cilantro sprigs and garlic and discard. Using a strainer, let the nopales sit until all of the liquid drains away.

The second method is one which reduces the amount of “baba” (gooey liquid) that the nopales release. Put the sliced or chopped cactus paddles in a non-stick skillet with the cilantro sprigs, garlic and a couple pinches of salt, without any water at all. Cover and cook over low heat. Within minutes the nopales will start to release their own liquid, which is plenty to completely cook the nopales. Continue to simmer over low heat, stirring occasionally, until all of the liquid has been absorbed and the nopales are completely cooked with very little to no “baba” (gooey liquid). Discard the cilantro sprigs and garlic.

And now for the ensalada: gently mix together the cactus, chopped onion, tomato and the chopped portion of the cilantro. Toss with vegetable oil and lime juice and season lightly with salt. ¡Provecho!

Top photo by Diógenes el Pacífico/Flickr.

Corn Salsa

Fresh corn pretty much nails it on all of my sensual fronts. Taste? Sweet and light. Texture? First the pop of the kernel, then the creaminess inside. Smell? Earthy and ethereal all at the same time. Sight? That beautiful yellow, the shine on the kernels, the juice oozing out. The sound might be a stretch, but I guess you could listen to the scrunching as you bite into the cob, or the popping of the kernels when you chomp down.

And don't forget to use those stripped cobs, yes, even the whole ones that have been served to your family, to make a corn stock to make soups and risottos. Throwing them into the compost without first boiling off the juices is now, for me, akin to throwing out a fish carcass without roasting it for the meat left on the bones. And while it's terrific fresh, I've always got a few bags of frozen kernels stashed away in the freezer from this most fleeting of summer pleasures.

The following recipe for corn salsa is almost a salad by itself, but is also great with tacos and Mexican-inflected dishes. I think it would be fabulous with grilled fish, too.

Corn Salsa

2 ears of corn, kernels removed
1/4 red onion, chopped fine
1/2 red bell pepper, chopped fine
1 small avocado, ripe but still firm, diced
1 serrano chile, seeded and membranes removed, minced
2 Tbsp. cilantro, chopped fine
Juice of 1/2 lime
2 Tbsp. olive oil
Salt to taste

Place ingredients in medium mixing bowl and gently combine.

In Season: Cherries

The Northwest is famous for its sweet cherries and, while it's still a little early for Oregon cherries, Yakima's warmer and drier climate is giving us bunches of Bings and Rainiers (photo, above) right now. Fabulous cooked with brandy and sugar and served over cheesecake or ice cream, they're also great in salads and with meats. My friend Michel made a startlingly luscious cherry salsa and shared her recipe with me.

Cherry Salsa

1 c. fresh or canned corn kernels
1 pt. cherries, pitted and halved
1 mango, cut in small dice
1 roasted poblano or ancho chile, chopped
1 serrano chile, seeded and chopped
2 green onions, chopped
1/4-1/3 c. lime juice
Cilantro

Combine ingredients and serve. Amounts and ingredients can be varied depending on what you have on hand.