on 2007-07-12 06:14 pm (UTC)
Actually, it's possible that I might find them on Saturday-- I think I've seen one booth with a sign for free samples of heirloom-tomato salsa but've never gone over there because they're always mobbed :) Swank Farm's site does also mention the San Mateo market, but as part of a subsection about one of the associations they belong to, so I don't know whether they actually do go to all of those places or not.

Meanwhile, have discovered that with the addition of more corn, this salsa recipe can be reasonably eaten with a spoon straight out of a bowl, somewhat like a chunky gazpacho seasoned with cilantro instead of basil. Chunks of bread could probably also substitute for the extra corn, but I had extra corn so that's what I used. After cutting off the kernels, saved the cobs for stockmaking; the pot simmering at the back of the stove should be ready to drain off by this evening, and based on prior experience is likely to be very spicy because of all the jalapeno seeds that went into there.

(Rediscovery: capsaicin from slicing jalapenos stays on your fingertips for a looooong time, despite however many times you scrub with soap and water. You wake up real fast the next morning when the contact lenses go back in. Owwwwwww.)
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