For Graduation Day at the Botanical Gardens, we encored our Peach-Corn salsa (with Sungold Cherry tomatoes, etc). Examining our pepper plants, we found their beautiful chocolate-red-green tie-dyed skin had contracted some sort of patchy black rot.
Melon Salsa is another refeshing twist on the same theme--and melons should be available at the farmer's market for at least another week. Thai basil, a cinnamony, darker-flavored (and somewhat purple-stemmed) version of your normal Sweet Genovese, is also available. I found it at Kira's stand, Evolutionary Organics, both in Union Sq (Weds) and Grand Army Plaza (Saturdays).
MELON SALSA
Ingredients
1 deseeded, diced melon
1 peeled, diced seedless cucumber
zest and juice of 1 lime
1 tablespoon gently shredded Thai basil
1 tablespoon chopped mint
1 jalapeno pepper, deseeded and diced
1 knob ginger, peeled and diced
salt to taste
