Rhubarb Salsa

An unconventional way to use rhubarb for those of you who just aren’t into the rhubarb desserts. This Rhubarb Salsa goes great with grilled chicken, fish or on tacos!

Rhubarb Salsa

  • 2 cups rhubarb, diced small
  • 1 cup chopped apple
  • 3 green onions, chopped
  • 1 green garlic, chopped
  • 2 limes, juiced 2 tablespoons honey
  • 1 jalapeno pepper, chopped (optional: remove seeds for less spice)

  1. Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch.
  2. Drain in a colander set in the sink, and let cool.
  3. Stir together the cooled rhubarb, apple, green onions, green garlic, lime juice, honey, and jalapeno pepper until thoroughly combined.


Roasted Tomatillo and Tomato Salsa

Roasted Tomatillo and Tomato Salsa

  • 7 tomatillos
  • 3 roma tomatoes
  • 2 jalapeños
  • 1 clove garlic
  • ½ red onion
  • 1 lime
  • 1 tablespoon red wine vinegar
  • 4 tablespoons chopped cilantro

  1. Half the tomatoes, jalapenos, and tomatillos. Remove the seeds from the jalapenos if you don’t want it to be hot!
  2. Broil the tomatillos for 5 minutes.
  3. Add the tomatoes and jalapenos and continue to broil for 10 more minutes. Watch closely and if they start to burn, flip them around.
  4. Cool, then add to blender or food processor with onion, garlic, juice from the lime, vinegar, and cilantro. Pulse to desired texture.


Pico de Gallo with Carrots and Sweet Peppers

Pico de Gallo with Carrots and Sweet Peppers
Recipe type: Salsa

Pico de gallo is a delicious type of salsa that can be added to fish tacos or burritos, or for dipping those chips into!
  • 3 cups tomatoes, chopped into ½” chunks (can include sungolds, cut in half)
  • 1 cippolini onion, finely chopped
  • 2 medium carrots, chopped into ½” chunks
  • 1 roaster pepper (red or yellow), sliced into ½” strips
  • 3 cloves garlic
  • juice from 2 limes
  • 2 tsp. Driftless Sunflower Oil (or olive oil)
  • 1 tsp. sugar (optional)
  • 1 tsp. salt
  • 1 or 2 jalapenos, de veined and seeded, finely chopped
  • 6 sprigs of cilantro, chopped

  1. Saute onion in the 1 Tbs. olive oil for 20 minutes until golden brown. Add the garlic saute for one minute more. Remove onion/garlic mixture to a bowl.
  2. Boil the carrots and peppers for 2 minutes. You want them to have a crunch so don’t overcook them. Rinse under cold water to stop the cooking process and cool them off.
  3. Combine the onion mixture , carrots, peppers, jalapeno, sunflower oil, lime juice, salt and sugar into a bowl and mix up. Let sit for 10 minutes to let flavors marry. Add cilantro before serving.


Spicy Kohlrabi Wedges with Lime and Chipotle

Our Spicy Kohlrabi Wedges with Lime and Chipotle make the perfect simple snack for a hot summer day! Check this one out if you’re looking for something quick, easy and totally tasty!

Spicy Kohlrabi Wedges with Lime and Chipotle
Recipe type: Snack
Prep time: 
Total time: 


  • 2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moons or wedges
  • 1 tsp. Driftless sunflower oil
  • Juice and zest from 1 medium lime
  • ⅛-1/4 tsp. ground chipotle powder (to taste)
  • Salt to taste

  1. Toss all ingredients together in a serving bowl & let sit for 10 minutes or so to meld flavors..