photos courtesy of Hallie Gluk
While pruning back the behemoth tomatoes, I discovered some baby cherry tomatoes. I fried some up for the Crafts House, a co-op that serves free vegetarian dinners every night at 6 (You should go!) Since I am gluten intolerant the result was highly experimental. I used an egg, some milk & apple cider vinegar ( a good way to DIY buttermilk), and corn meal. The result was pretty yummy.
Sooooo I am bit late on blogging but I some examples of what can/ has been made with garden.
The first thing I enjoyed was the spring crop of salad greens we had. We got a spicy spicy mix from High Mowing Seed Company, and spicy it was. A fair amount of mustardy, bitter, and zesty greens were in there. But using some sweet mustard/balsamic dressing and strawberries sweetened them up to make a delicious salad:
spicy mustard greens salad, sweetened up with strawberries
Next, harvested in late August, came the Holy Mole peppers! A new seed strain, these are pretty mild, and not actually used traditionally to make mole ( yum yum) but they can be!
I am leaving the peppers outside right now, trying to ripen them a little bit more. I picked them when they were green/ brown, but I think a little bit more brown would be good
Southern Grits with Holy Mole peppers and cheddar
In order to enjoy the fruits of our labor sooner I fried up some chopped peppers with a lot of sea salt and some olive oil. Then I added these spicy treasures to traditional southern grits with some cheddar. Now that’s a good breakfast.
Next up….MOLE! I’ll be tuning you in with a simple recipe I found later.