I could go on forever about my love of Mexican food; tacos, fajitas, quesadillas – I’m here for all of them. Some of the best Mexican food I’ve ever had came from a sketchy little restaurant on a Casa Grande, Arizona side street way back in 2016. I still dream about that meal.
But for now I’m counting down the days until I have farm fresh lettuce, tomatoes, peppers, and onions from my CSA share to put on my tacos. I grew up on a farm and we always had a huge garden. We spent hours planting, weeding, picking, and preserving the produce for over the winter.
As a full time working mom (and because I have the world blackest thumb), I don’t have time to garden. However, I love shopping local and knowing how my food is grown. I found Spurgeon Veggies, a locally women owned CSA, last year and purchased a large flex share. There is just nothing better than fresh produce. With the large flex share, I was able to preserve vegetables to get us through the winter.
I cut all the extra peppers and onions last fall into slices and froze them in 1 gallon freezer bags, making it easy to portion out a cup or 2 for our taco nights. I also canned several batches of salsa – which Luke eats like candy.
Our share pick ups start in 2 weeks and I can NOT wait for the first salad made from spring greens.
I’ll hang out over here dreaming of taco salad made with fresh leafy greens, juicy ripe tomatoes, and creamy avocados. In the meantime, I’ll share my favorite taco seasoning recipe I mix up in bulk.
- 1 Tablespoon Chili Powder
- 1/2 Tablespoon Cumin
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Salt
- 1 Teaspoon Pepper
- Pinch of cayenne pepper
Add 2 teaspoons (or to taste) to 1 pound of cooked ground meat. Add 1/2 cup water and simmer until most of the water has evaporated.