Posted on January 15, 2024January 14, 202401/10/2024 Chili times A multi-bean venison chili by Paula. This includes Alabama black-eyed butterbean lima beans from two summers ago, vaquero beans, Inca pea beans, Christmas Lima beans, and whatever else dried beans from the garden we had in a small mixed jar. Leftover chili becomes a chili dog a few days later!
Posted on January 14, 2024January 14, 202401/13/2024 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.
Posted on January 1, 2024January 1, 202401/01/2024 new year foods The Chef cooked black-eyed peas with jalapeños. They were from our plants (two summers ago) and Rancho Gordo. The cheesy pile is farm share broccoli in rice covered with Welsh rarebit sauce. The meatloaf is ground venison from a friend and includes bread Paula made crumbled up in it.
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 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 4, 2023November 4, 202310/30/2023 last 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.
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.