Not much of a locavore weekend here in the flood zone, with two delicious exceptions.
For lunch with my cousin and aunts, then at a small dinner party tonight, we set out XX Hot Heirloom Salsa from River Valley Kitchens. The recipe, according to the label, is from Rick Bayless.
I almost didn’t break the seal on the lid. I was worried about that XX Hot label. But I’d put the heat at about low medium. And I’d definitely get it again. Yum.
Can’t wait until we can make our own heirloom salsa this summer. Until then, we’ll have to get our supply straight from the source or hope Marion Street Cheese has enough in stock. I haven’t seen a place to buy the heirloom salsa online.
The second local delight was Hook’s Two Year Cheddar a Tony & Julie Hook creation from Mineral Point, Wis. This stuff is completely addictive. I used hearty slices with shaved rosemary ham panini toasted on sourdough bread. Delish.
Virtual Farmgirl 