Our long-time crush is Flavors of the Valley, the most awesome local-food shindig anywhere. Sponsored by our pals at Vital Communities, this annual event was held last Sunday, and as usual, it was epic! We had a great time geeking out on local foods and small family farms, and served paella and salsa to a record-breaking crowd of more than 1,200 folks.
Many of you who stopped by our table (lookin' at you, random Thetford person), asked if you could get a copy of the salsa recipe. The answer is, of course! This fabulous salsa comes from our Knife Skills 101 class. Learn more about our classes here.
Thanks to all the nice people who visited us at Flavors of the Valley! See you next year.
Rhubarb – Cucumber Salsa
Active Time: 15 min
Total Time: 25 min Yield: 3 cups
Fresh, raw rhubarb adds a wonderful tangy crunch to this refreshing salsa. Make it as hot- or not as you would like!
1 ½ cups rhubarb, ¼-inch diced
1 cup unpeeled seeded cucumber, ¼-inch diced½ white onion, finely diced½ cup coarsely chopped fresh cilantro1 jalapeño, deseeded and chopped finely1 tablespoon honey1 tablespoon vegetable oil (optional)½ fresh lime, juicedFreshly ground black pepperSalt to taste
Toss all ingredients together. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.