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.
Paula and The Chef collaborated on tonight’s dinner. Larb (or laab) is a meat salad. We used the lettuce leaves as little scoops/wraps and put rice with each scoop. Very tasty. From the garden, the larb contained Chimayó peppers and mint. It was delicious.