Berries and Heat

In Minnesota we call 90 degree temps and high humidity a heat wave when they occur simultaneously before August (On a related note, read Don Shelby's fantastic summation of global warming, Rush L., and the weather.).  But once the calendar flips past July we expect summer to envelop us like a heating pad. Or a constricting girdle.

In early summer we are still shocked that we can leave the house without a jacket, mittens, scarf, and boots. We run toward the sun uninhibited by winter's heavy garb. By August we are ready to slow down and absorb the wet warmth. Like bears preparing to hibernate we greedily eat more than our fair share of fresh berries that ripen in time for late summer appetites.

T and I are grazing our way through my care package from Rene of Pages, Pucks and Pantry. The other night this Berry Salsa was an excellent side to grilled steak and California tortillas (Rene's contribution).  The next evening we enjoyed a sweet and zesty salad; I combined leftover salsa with a few cups of quinoa, more cumin, olive oil, and a bunch of fresh basil, cilantro, and chives.

Berry Salsa
Makes about 4 cups

2 - 3 chili peppers (heat of your choice)
1 garlic scape (or clove)
1 green onion
1 small shallot
1 small red or green pepper
1/3 cup cilantro
1 tomato
1 cup pitted cherries
1/2 cup blueberries
1 cob corn, grilled and kernels removed
Juice from 1/2 lime
1 teaspoon cumin
Salt and pepper to taste

Finely chop all vegetables and fruit; toss with lime juice and seasoning.