This past weekend was one of the most exhausting, yet fulfilling weekends I've had in a while, as I attended Betty Liu's food stories workshop at Dirt Road Farm in Weston Connecticut. I'm planning to do a recap on the blog once I have a chance to look through my hundreds (!) of photos so I'll save most of my thoughts for that, but it truly pushed me out of my comfort zone with photography. I enjoy food blogging so much, but sometimes I feel like it's stagnant - I'm constantly taking photos in the same corner of my apartment, with the same props, plates, etc. Sometimes you just need to get a new perspective to change things up a bit. I'm so glad I attended the workshop!
It was nice to spend some time with my family when I was home over the weekend as well, even though my time was limited because I was up early each day for the workshop and home fairly late. Recently, I've enjoyed getting out of the city on occasion - it gives me some room to breathe! Tomorrow night I'm off to my third pottery class where (hopefully) I will not mess something up again. Fingers crossed!
I've seen Mexican Sour Gherkins at the farmers markets over the past couple of weeks and wasn't sure what to make of them. They looked like tiny baby watermelons - so cute! I decided to pick up a carton and when I bit into one they were sour and kind of like a cucumber with a very thick skin. Immediately I knew I wanted to make them into a salsa because the hot and salty flavors would complement them perfect. Alas, this Mexican Sour Gherkin Salsa is born!
Mexican Sour Gherkin Salsa
Mix all ingredients together and squeeze lime juice over everything. Season with salt and pepper according to taste. If you don't like it too spicy, use half of the jalapeno or less.
Serve with chips, baby bell peppers, or other veggies!
- 1 cup Mexican Sour Gherkins, washed and sliced into discs
- 2 ripe roma tomatoes
- 1/2 white onion, diced
- 1 jalapeno pepper, diced
- 1/2 cup red radishes, diced
- 1/2 cup fresh cilantro
- 2 limes, juiced
- Salt and pepper to taste