This past weekend, we had a lovely time with our friends Emily & John (soon to be Mr. and Mrs!) relaxing in rural Taylor County, Georgia where my dad grew up. After spending the majority of Saturday at Fielders Grist Mill with the wonderful Buckner family; we headed to Taylor Orchards for strawberry picking & strawberry ice cream. A perfect spring treat! Taylor Orchards is known more for their peach operation, but off-season you can pick buckets of fresh strawberries & enjoy delicious house made strawberry ice cream. It was a beautiful afternoon with deep blue skies, warm breezes & the scent of strawberries in the air.
We are still enjoying our Georgia strawberry harvest almost a week later. Wanting a quick & light dinner tonight, I concocted a strawberry salsa & served it over toast with local goat cheese. I love combining sweet & savory ingredients, especially in the warmer months. It adds a nice refreshing touch to a meal. This is a great spring dish with in-season spring onions, parsley, & strawberries. You could also substitute a cucumber for the corn but I had some corn in the freezer I thought would go nice. The savory, salty buttery taste of the corn paired great with slightly tart, extra sweet strawberries. Be sure your strawberries are as ripe as can be & room temperature for maximum flavor. Even though I named this dish “salsa,” there are no peppers or tomatoes. However, the vinegar, garlic, & green onion give the strawberries a nice tang.
Spring Strawberry Salsa
1 1/2 cups chopped strawberries
1/2 cup cooked corn
3 sliced green onions
2 cloves crushed garlic
1 small bunch finely chopped parsley
A few generous glugs olive oil
3 tablespoons apple cider vinegar or vinegar of choice.
Sea salt to taste
2 teaspoons black pepper or more to taste
Combine all ingredients & let sit for about 20 minutes to let the flavors come together & enhance. Taste & see if you want more pepper, salt, etc. Serve over toast with goat cheese or just as a dip with corn chips. Enjoy!