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.
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!
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!
The pesto settled overnight and needed the giant whisk.Half of pesto prepared for freezer. The last half of pesto. Freezer full of pesto. The Chef stored the pesto in a five gallon bucket before dishing it out to freeze next day. 30 pounds is almost two Grams or definitely over three Tuqus!
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.
Credit for fancy salad to Paula. The Chef made the bacon cheese chicken rounds and sautéed veggies. All of us and our guest rolled out potato gnocchi. The potato gnocchi is topped with pesto made with garden basil. the sunflowers are the ones from the garden from two days ago. Our guest brought this exquisite chocolate flourless cake topped with chocolate ganache. Paula added the edible flower of Texas mallow. (It tastes… like a plant haha.). The cake was DIVINE.
We got a very sudden storm, with over two inches of rain. We accidentally broke off a sunflower stem while putting the trash and recycling bins back behind them. The trimmed off flowers looked lovely with the dinner! Thanks Paula for trimming them to save them!Paula added the fun pumpkins from last week’s farm share after the Chef rearranged the flowers a bit.