Eckert’s Fresh Strawberry Salsa with Baked Cinnamon Crisps

Who doesn’t love fresh fruit salsa?! This time of year, Ella and I love to make Strawberry Salsa with fresh pickin’s from the fields. Although the recipe is quite simple, you will be delighted by the complexity of flavors. We often serve it with our fresh made deli chips but if you are looking for something a little sweeter, try our recipe for Baked Cinnamon Crisps made from flour tortillas.

It has been raining quite a bit this week on the farm so we are very happy to see the sun today! Luckily our berries didn’t let the rain get the best of them thanks to our growing method called “plasticulture.” In plasticulture, strawberry plants are grown in raised beds of soil covered with a thin layer of plastic. The raised beds help drain excess moisture away from the plants preventing the berries from sitting in puddles of water during periods of rain. The plastic is also a great way to control weeds in the patch and to warm up the soil for optimum plant growth.  Thank goodness the sun came out today to ipen up lots of strawberries for this upcoming weekend.

Strawberry season will only last another week here at Eckert’s so hurry on over and pick some in our patch or grab trays of already picked berries from our Country Store in Belleville.  View Crop Updates for crop availability and hours.

And, if you happen to be awake bright and early this weekend, catch Ella and I making this recipe on FOX 2 on Sunday May 22, 2016 at 6:30am!

Eat well this spring,

Angie

Ingredients

For Cinnamon Crisps:

• 5 flour tortillas (we used 6 inch)
• Spray oil
• 2 Tbsp granulated sugar (divided)
• 1/2 tsp ground cinnamon
   

For Salsa:

• 2 cups finely chopped Eckert’s strawberries
• 1/4 cup chopped avocado (about 1/2)
• 2 Tbsp finely chopped red onion
• 2 Tbsp chopped fresh cilantro
• 1/2 tsp lime zest
• 2 Tbsp fresh lime juice
• 1/2 seeded jalapeno pepper, finely chopped, optional
• 2 tsp Eckert’s Pure Honey
• 2 Tbsp extra virgin olive oil

Instructions

1. To make cinnamon crisps, preheat oven to 350 degrees. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet. Spray with oil. Combine 1 Tbsp granulated sugar with cinnamon. Sprinkle wedges with sugar-cinnamon mixture. Bake for 10-15 minutes until browned.
2. To make salsa, in a medium bowl, gently combine ingredients. Allow flavors to blend for 30 minutes. Serve with baked cinnamon crisps. Makes about 2 cups salsa. Serves 6 to 8.