Eating raw Archives : Cast Iron Garden

April 26, 2024April 26, 2024

04/26/2024 so much happening

But all I have time to post is dinner.

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March 26, 2024March 23, 2024

03/22/2024 garden tastes

Sometimes it feels like adding cilantro or walking onions is how a lot of dinners end up blog eligible.

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March 22, 2024March 17, 2024

03/16/2024 really good soup

Goodness gracious. Salsa verde is perfection.

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January 14, 2024January 14, 2024

01/13/2024 warm dinner for cold day

Lettuce from the garden with Paula sourdough croutons. Farm share broccoli in the soup and in the venison patties covered with cheese sauce. Garden pesto in the lemon pesto salad dressing, which is apparently now the house dressing.

December 25, 2023December 30, 2023

12/25/2023 leftovers uhuh

A ramekin of chicken tortilla soup garnished with cilantro, a side of refried beans, and chilaquiles topped with an egg.

Cilantro topping chicken tortilla soup with sides of chilaquiles (topped with an egg from Paula’s aunt and uncle farm), and refried beans.

December 23, 2023December 23, 2023

12/23/2023 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.

December 15, 2023December 15, 2023

12/12/2023 garden cilantro and walking onions

A pile of fried spring rolls, a dish of sauce, and a big bowl of hearty soup with thin sliced beef, shrimp, and topped with cilantro and green onion slices.

December 3, 2023December 3, 2023

12/03/2023 salad

All salad lettuce was black-seeded Simpson lettuce. The dressing is made from pesto with garden basil.

November 26, 2023November 26, 2023

11/26/2023 return of cilantro

A ramekin of pozole, a pile of refried beans, and half a turkey enchilada with green sauce on a white plate edged with black lines and squares. — 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.

November 4, 2023November 4, 2023

10/30/2023 last peppers

The last peppers of the season piled on the gray ceramic kitchen table. There are long curly skinny yellow corbaci, big red bell, green bells, and brown-purple bells, and two little triangular apple peppers. — Before the hard freeze I cut down all the pepper plants (plus a few stray and unfortunately sized okra) and put them in the garage. The next day when I had time, I sorted and weighed them. we got a good last bunch of all our pepper varieties for this year! Paula notes of the sweet peppers, the apple peppers were sweetest when both red and green. The California wonder bell and chocolate bell were both more bitter when young/green. The Chef likes the thin and easy to cut corbaci peppers.