Last week we were hoping to add our own sweet corn to the lunch menu. Some critters had beaten us to the harvest. (This would make a good observational study for a class trip to the garden.)
The rest of the harvest didn’t amount to enough for the kitchen menu. We DID have enough corn to make salsa for the salad bar. The jalapeno peppers we planted last spring and a red onion from chef Kim gave us just the right balance of heat. A bit of salt and apple cider vinegar made our sweet and sour salsa so yummy that the cooks were reluctant to give any away! Next time we can add sweet peppers and maybe a few tomatoes.