• June

    • Asparagus
    • Beets
    • Carrots
    • Cherries
    • English peas
    • Green peppers
    • Lettuce
    • New potatoes
    • Radishes
    • Spinach
  • July

    • Apricots
    • Blackberries
    • Blueberries
    • Carrots
    • Cherries
    • Field Tomatoes
    • Green Peppers
    • Lettuce
    • Peaches
    • Peas
    • Plums
    • Raspberries
    • Spinach
    • Strawberries
    • Sweet Onions
  • August

    • Anjou pears
    • Apples
    • Barlett pears
    • Blueberries
    • Broccoli
    • Carrots
    • Cauliflower
    • Cherries
    • Corn
    • Green beans
    • Hot peppers
    • Melons
    • Nectarines
    • Peaches
    • Peas
    • Plums
    • Sweet peppers
    • Yellow beans
  • September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams

Seasons & Recipes

Fruit Salsa with Baked Cinnamon Tortilla Chips

Fruit Salsa with Baked Cinnamon Tortilla Chips

1 kiwi, peeled and diced
1 Golden Delicious apple – peeled, cored and diced
4 oz. raspberries or blueberries
8 oz. of strawberries, diced
¼ cup Strawberry Dessert Wine
10 small flour tortillas
4 Tablespoons melted butter (or butter flavored cooking spray)
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries and Strawberry Dessert wine. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees.  Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (If using cooking spray, spray tortillas again with cooking spray).  Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day.