Janet's Salsa

We are heading down to Mexico on Monday for a two week recharge. We're very very excited. It's an excellent time to leave Oregon and dry out for a while (I always say I feel like I am molding by the end of winter)but I also love all the hubbub of this time of year and hate to miss it. Every year I think that once it gets into autumn and winter we will have some down time and just MORE time in general, but then the next thing I know it's spring and where has the time gone? Well, autumn time is harvest time, not just for the fruits and vegetables, but for all the seeds we hand harvest from our garden. It's also a time of garden maintenance as we give the garden some room to breath. I feel a certain sadness when we put the garden to bed at first, but when I look at it now from behind my computer screen, I don't see a dead space, I see a peaceful one, resting until spring awakens it. And I see that the Star Magnolia my sister and I gave my mom for Mother's Day already has some fat buds forming on it, so it won't be long now! With winter time comes a rush of new seed catalogs (ours included - which we just got out in the mail and it looks AWESOME!) and time to plan and plot and dream of next years garden. A farmer's work is never done, but it's never dull either! The whole staff will be leaving for Mexico (Rolfe, Janet, and me and my husband) so we won't be available for awhile, but you can always place orders online. Our house sitter won't be answering the phone though, so any plant/luncheon/hop/wedding questions will have to wait until we return on the 26th! Happy New Year Everyone. We look forward to hearing from you in the new year and wish you all the best. I, for one, have a great feeling about 2010! Let's make something good happen! And in the meantime, here's the recipe for my Mom Janet's salsa so that you can bring a little bit of sunshine into your homes (especially those of you in the Midwest deep freeze - we feel for you!) 

 Janet's Salsa 

 7-8 ripe tomatoes 

1 medium yellow onion, chopped 2-3 cloves 

garlic, minced 

1 small serrano chili 

1/2 tsp hot chili powder 

1 1/2 tsp lime juice 

1 Tbsp sugar 

1/2 tsp salt 

1/4 cup cilantro, chopped 2-3 

green onions, chopped 

 In a food processor, whirl the yellow onion, garlic and chilies until fine. Add tomatoes, chili powder, lime juice, sugar and salt. Process again until thoroughly mixed, then add the cilantro and green onion. Give one final whirl just to blend. Serve with warmed tortilla chips or pita chips and enjoy! Hasta luego! Posted By Bethany