Peppers

It took the vendor at Farm to Market three months to harvest these peppers.
After this picture was taken they decorated my studio for two weeks.  Then I roasted some and made salsa that lasted three days, the rest were tied in a ristra and hanged in my kitchen for a month.
This picture will make them last a little longer.

The Old Craft of Baking Bread.

From places I have visited,  something  most of them share, is the pride for baking.
Such a noble profession the art of baking bread!   Might take similar ingredients but when it's about pride,  each baker has it's own favorite.
Bakers working at dawn to assure fresh bread in the morning.  To me, that simple act makes it worth the early stop.

Naegelin's Bakery is located in the corner of Seguin St, and New Braunfels main plaza. www.naegelins.com.    It is the oldest continuously operated bakery in TX.    The Granzin's family bought the bakery from the Naegelin's family in the 80s.  Today, 139 years after it first opened,  Ross and Todd Granzin follow the same German recipes de Naegelins family used to bake, keeping the tradition alive.
 

Sharring seeds

Pedro Schambon and Elizabeth Johnson  www.ciachef.edu/texas  got together at My Father's Farm www.myfathersfarm.org  with the excitement of seeing a new variety of pepper grow.   Months ago, Pedro had planted Aji Pepper seeds for Elizabeth and it was time to see if the idea of growing a Peruvian variety of pepper could  be grown in Texas. 

Elizabeth is creating a Latin American Menu for the CIA new restaurant in San Antonio, TX and Aji Pepper is only one of the ingredients she is hopping will be grown local


On our visit to My Father's Farm that day, Elizabeth  also brought new seeds to share with Pedro.  It  reminded me of  elementary kids trading cards! They both were exited about every pouch of seeds.  Reading the specifications and making notes.  They shared pictures and knowledge.  Both knowing the value of sharing those seeds.


It was fun watching them walk through the farm.  Getting excited about  a new variety of radishes,  the taste of flowers or a new kind of herb,  and at the end leaving each other with high hopes of soon  meeting together again to celebrate a new harvest.

You could buy Pedro's Schambon organic vegetables at  www.pearlfarmersmarket.com 

My Father's FArm is located at 
1722 Steffens Road, Seguin, Texas 78155

Salsa Anyone?

     The thing about food is that even though we eat at least three times a day, really only few meals make it to the "Wow" part of the brain.
Why is that? 

There are recipes we make over and over again without loosing the "Wow" syndrome.  No matter where or when or with whom we share them with we still get the same wonderful feeling of self approval.  The kind where we pause, close our eyes, smile and declare: "This is good!"

Conchita's green salsa is most definitely one of my "this is good" recipes.  Who would say a simple salsa would make it!
Maybe it's the small hint of sweet or the combination of uncooked and cooked ingredients, it has nothing to do with fancy ingredients or complicated methods but, when just made, this simple salsa goes straight to my "Wow" hall of fame!

Conchita's Tomatillo Salsa.

8 Tomatillos
1 Serrano pepper  (feel free to add or subtract)
1 tablespoon chopped yellow/white  onion
3 tablespoons chopped cilantro
1/2  teaspoon sugar
Salt

Wash and peel tomatillos.   In a small saucer boil tomatillos and Serrano pepper until tomatillos are soft but not breaking (10 minutes)
Once soft, remove from the stove , drain water and blend tomatillos and Serrano pepper.
Add chopped onion, cilantro, salt and sugar.  Mix everything together.  Enjoy while still warm.

Top it to fish or rice.  Great with chips.   You could add avocado and queso fresco and make tacos.

If you have a recipe you would like to share,  please feel free to do so.  I will try it out,  photograph it and share it in my blog ...