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 ...

Boggy Creek Farm

www.boggycreekfarm.com

What a treat it is these days to be able to buy food from a local organic farm.   Even more if it is an inside the city limits.  It is said that there are more than 11 million FarmVille farmers in Facebook but there are only 2 million real farmers in the US.   Doesn't make sense,  does it?    If we realized it is food we are talking about.  

Carol Ann is one of them.   She not only knows and studies the land where she proudly grows real food, she teaches and takes under her wing future farmers with respect for the profession.
They work hard.  Every day in every weather conditions.  They wish for rain and worry about frost.
But they love their job and do it well.  (I am  grateful for that!)

And then, once the produce is ready to  be harvest,  all their hard work is displayed.  Beautiful bunches of vegetables are perfectly arranged at  Boggy Creek Farmer's market.    

Patient chefs wait in line to be the first buyers,  moms and dads rushed in during the morning until every single vegetable is sold.   And I mean everything!  (I am grateful for that too)

Carol Ann blooms on market days.  Wednesday and Saturdays are the days where her hard work is payed off.   I imagine it would be like having an art show and knowing  every single piece was sold.
Pretty cool!  

Meet Carol Ann, and her assistants Marissa and Austin

It is early in the morning....
The first one to arrive is Austin.  He rides his bike everyday to work.   Marisa comes right behind him.  Carol Ann is organizing her thoughts and planning their schedule.

After a long day of work Carol Ann cooks a "Farm-Lunch" for the three of them (and visitors too, meaning me).    Her recipes are simple and fresh.  She wants everyone to be "nourished, not fattened" and she does it well.  For ideas and recipes go to her Facebook page. 

Meet Juanita.

When I was 7 years old my parents bought a property outside Mexico city.  Two hours and a half  away from the big city.   
Every weekend we would drive up the mountains to find refugee from the chaotic life,  in a very rustic and wonderful house  close to a small town called Temascaltepec.  
For as long as I remember not much has changed in this town.  One single road will take you in town and and a secondary one will take you out.
There are no restaurant chains or big name supermarkets.  Only local owned business serving this small community.   As small as this town might  be it is close to being self sufficient.
The oldest "tortilleria" is located across the main plaza.  It has been in the same corner for many years.   It was recently painted orange by the owner's son and daughter who are now in charge.   Meet Juanita Arteaga and the "Tortilleria Del Centro."
She will always greet you, weigh and pack your tortillas, and even roll a warm one for you to take on the road.

Rice for the newly weds

Ivan and Lourdes were greeted with rice at the end of mass.  As newlyweds they were wished good luck and abundance.  As well as fertility.   

They were hit several times with bunches of it.  People cheered. A group of Mariachis sang.

In small towns in Mexico weddings are community events.  Uninvited people show up to comment about the bride's dress. In laws lend flower arrangements only to take them back with them.  Children play soccer outside church while the hour and a half mass is over.   Then the bride and groom walk through town while the Mariachi band follow them.   Giving the unaware a second chance to participate.  

 If interested in buying prints from this post visit www.redbirdshouse.com