What’s on the table? This mornings harvest is chard, okra, Royal Burgundy beans and tomatoes.

The tomatoes are splitting from the recent abundant monsoon rain.

These ingredients will make a tomato, garlic, basil vegetable sauce, warmed with a chile or two from the Milagro Chile pantry out front.

It is served over crispy grilled Hopi blue corn polenta from a previous season’s harvest of Hopi Blue corn. A tray of polenta was made yesterday and left to chill in the refrigerator overnight. Today I pan grilled it with a dash of olive oil, just long enough to make it deliciously crispy on the outside. If there is a braai/barbecue rack, polenta grilled over coals is lovely.
Apart from a small amount of olive oil, all the ingredients for today’s main meal are home grown in this Chihuahuan desert garden.

Cook’s note: for those averse to slimy food: I have discovered that the acidity of tomatoes tends to reduce okra’s slime habit. I do not really have enough okra for it to be an issue in today’s concoction anyway.
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