Posted on December 23, 2023December 23, 202312/23/2023 chicken tortilla soup Garden cilantro garnish and some frozen corbaci peppers in the soup too. Paula made the corn tortillas from scratch. Delicious work, Chef and Paula.
Posted on December 15, 2023December 15, 202312/15/2023 pesto tortellini salad Garden pesto. The Chef and Paula spent three hours last night hand rolling, filling, and folding the tortellini. Pesto with garden basil is on the outside. The whole pot was gone by the end of the potluck.
Posted on November 26, 2023November 26, 202311/26/2023 return of cilantro Leftover turkey enchiladas with salsa verde (tomatillos mostly from farm share but a few from the garden). The turkey is from Paula’s uncle. Refried beans (“red beans” from the farm share. Pozole made from Rancho Gordo hominy from our Bean Club membership days and is topped with garden cilantro. Paula has vowed we will not let it take over and shade our other things again unlike in spring.
Posted on November 23, 2023November 23, 202311/23/2023 peaceful thanksgiving! The Chef and Chef Paula made a lovely Thanksgiving dinner they considered simple but they were actually having a good time in the kitchen all afternoon. I kept out of the way and napped with cats on the couch. The turkey was raised by Paula’s uncle. The dumplings are cream cheese and onion pierogis. The Brussels sprouts are from the farm share and caramelized in crabapple syrup (jelly that didn’t jell). Our sparkly beverage was 2021 vintage neighbor crabapples with added cranberry, bottled in 2022. Cheers everyone!
Posted on November 23, 2023November 23, 202311/22/2023 shakshuka dinner Shakshuka is a Mediterranean/North African dish that uses a lot of bell peppers in the tomato sauce. We had frozen slices of bell peppers from the last harvest this year before first frost. Yum!
Posted on November 23, 2023November 23, 202311/21/2023 crabapple syrup Technically there is no garden produce in this picture but we drizzled the crabapple syrup/jelly on it and WOW was it a delicious combination.
Posted on October 28, 2023October 28, 202310/28/2023 dinner Paula made refried beans with bolas maycoba beans from last year as well as some Rancho Gordo beans of some variety. The Chef made a pepper hot sauce from all the ripe Chimayó chile peppers in the garden plus everything pepper leftover in the freezer, including farm share jalapeños, two year old poblanos from the garden, and assorted mystery peppers.
Posted on October 23, 2023October 23, 202310/23/2023 dinner Cajun beans and rice containing very late season garden okra.