In my previous post I had, amongst the harvested produce, the last of my watercress and a good bunch of rainbow mini tomatoes, so I made a refreshing watercress potato salad ... click on title for more
Cooking with the Harvest
Tag: Full Plate Thursday
Creamy Spaghetti – Espagueti con crema
In Mexico, this creamy spaghetti is easy enough to prepare with kitchen staples any time ... click on title for more
A Backyard Taco
I managed a small mixed harvest of cultivated crops and volunteers, enough for my lunch ... click on title for more
A Refreshing Salad – Jícama Slaw
In Mexico, jícamas are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a refreshing slaw ... click on title for more
Pickled Sunchokes and Carrots
I recently harvested a large batch of sunchoke tubers from my backyard, and they needed to be cooked as soon as possible. To reduce inulin content, and preserve the sunchokes, I thought that soaking in vinegary water, then pickling, would work well ... click on title for more
My Slice of Mexico 