Inland Northwest, High Desert
Rosa Rugosa, by Suzanne Verrier (Capability Books, 1991; $20), is the rose book I recommend to rose growers again and again in this region. As noted on the back cover, well-known horticulturist and author Henry Mitchell said, "The chief danger of this book is that the gardener will be tempted to grow every rose mentioned in it." Enough said.
Black Bean and Corn Salsa
Some folks like to spoon this onto lettuce leaves for a different kind of salad, but we'd rather spoon it onto tortilla chips. Remember to wear gloves when you handle the hot peppers.
1 one-pound can of black beans
frozen corn to fill the empty bean can
2 tomatoes, peeled, seeded, and diced
2 jalapenos, finely diced
4 scallions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes
3 tablespoons olive oil
(sea) salt and freshly ground pepper to taste
Empty the beans into a colander and rinse well. Put them into a big mixing bowl. Fill the empty can with corn, dump that in. Mix everything else into the bowl about an hour before serving to let the flavors blend. Sea salt is best, but any salt will do. If any is left over, it stores well for a couple of days. Just remember to let it sit out of the refrigerator for an hour before serving for best taste.
Serves 4 to 6.