When the Earth Yields its Crops

In Traditional Chinese Medicine (TCM), “Earth time” relates to the peak and transition of the Earth element in late summer, acting as a bridge between the blazing outward Yang energy of fire and the inward gathering energy of autumn. It symbolizes a time of physical and emotional ripening, nourishment, and grounding. 

Our own personal Earth element is associated with our Spleen and Stomach energies, which governs our stability, nurturing, and transformation, mirroring how the body digests physical food and mental experiences.  Just as crops mature in the fields, it is a time to reap the rewards of earlier efforts and stabilize our energies.  We are moving away from the frantic, high-heat pace of early summer into a calmer, grounded state of self-care.

I’m always so excited to see what my garden has produced, and daily batch cooking begins when I discover its incredulous bounty.   My greenhouse was full of wonderful herbs and different types of tomatoes that I grew this year.  Heirloom, Romas, sweet cherry’s along with a few tart, bright & tangy tomatillo’s that added a delightful citrus flavour to my dish. 

While Pico de Gallo is a fresh, raw Mexican salsa, its ingredients align beautifully with the energetic needs of this season.  It’s a low-calorie, nutrient-dense fresh condiment made from raw chopped tomatoes, tomatillo’s, onions, cilantro, and jalapeños.  All these crops ripen at the exact peak of Earth time (late summer) and when combined, they make a delicious snack that is full of antioxidants like lycopene and vitamin C, which fight inflammation, supports heart health, and adds vibrant flavor without extra fat.

 In TCM a mild sweet flavour strengthens our Spleen and builds energy.  Tomatoes, and onions have a naturally sweet flavour profile.  By late summer our bodies can feel dry and the juicy nature of tomatoes helps generate fluids and cools any residual summer heat. 

Pico De Gallo

Ingredients

1 - 500 ml mason jar

4 medium tomatoes - I used a variety - Roma, Heirloom, cherry, finely chopped

1 tomatillo - tart, bright & tangy with a hint of citrus & herb, finely chopped

1/2 medium white onion finely chopped

1 medium jalapeno pepper - seeded and finely chopped

1/4 cup cilantro finely chopped

1 lime, juiced

Salt flakes or Kosher salt to taste

Directions

In a large bowl, combine all the ingredients and season with salt. Serve with Tortilla chips.

Enjoy!

❤ Becca