August 30, 2006
Here in New Mexico we’re in year six of a terrible drought – or were up until about a month ago. Yes, we needed rain but not all at once!
The good news is that the Hatch chile festival is still on! But, we’re still waiting to see what effect the flooding will have on chile prices. (This sign is probably underwater even yet.) And, just when we were having a bumper crop. Seems like it’s always something, doesn’t it?
All that said, I love to listen to the rain as I stand in the cozy kitchen preparing dinner. Simple minds, simple pleasures, I suppose.
Related post: Chile, Chile, Everywhere!
August 17, 2006
It’s that time of year – the vines are overflowing and life is good! Did you know you can also fry ripe tomatoes (as long as they’re not super-ripe)? Just slice ’em a bit thicker.
Here’s the “go-to” recipe. If you don’t feel like doing all this, simply dip the tomatoes in flour and give them a very quick fry (and be gentle with the flipper!) They’ll be right tasty.
2 medium green tomatoes
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup buttermilk
1 cup vegetable oil
Hot pepper sauce (optional)
Top each tomato slice with a generous spoonful of our Green Chile Piccalilli and dive in. Or, sprinkle with a little hot pepper sauce. Other toppings that work include goat cheese and aioli mayo. Yum!
Related Post: Heaven is Homegrown