End of Salsa Time

I just blinked for a second and summer disappeared! Now, we have to think about school lunches, hay harvesting, all things ‘fall-ish’. That’s all right, every season has its own positive notes.

There is a big ol’ movement that has been going on for about 40 years to bring Indigenous food to contemporary kitchens. This is fine but as North America’s Indigenous Peoples, we are just happy to have food to cook and we are, of course, naturally good cooks. Or, we can get fancy or down and dirty, thinking root crops and foraging.

It’s the end of season salsa time! Sure, you can dance while you’re making it, just don’t cut yourself. Be careful!

Buffalo-Green Squash–Corn

1 pound ground buffalo

2 medium green summer squash, chopped

2 cups fresh or frozen corn kernels

½ red bell pepper, chopped

1 tablespoon fresh basil, chopped

1 onion, chopped

1 teaspoon ground cumin

salt and pepper to taste

Brown the ground buffalo in a large heavy frying pan. Reduce heat and add the rest of ingredients. Cover and cook for 15 minutes and 3 minutes uncovered on low. Serve as a side dish with beans or wild rice.

To make a complete meal, add the beans and rice to the buffalo and vegetable mixture and serve with a cornbread and salad. Did you make too much? This dish can be frozen nicely and reappear in the middle of winter as a delightful surprise.

Corn Salsa

6 ears of corn, kernels removed

1 medium red onion, cut in small cubes

1 green bell pepper, chopped small

1 large tomato, cut in small cubes

¼ cup cider vinegar

1 teaspoon fresh ground black pepper

2 tablespoons fresh cilantro, chopped

1 teaspoon chili pepper (I use jalapeno)

Combine all ingredients in a non-reactive bowl and chill at least two hours before serving.