My vegetables are coming in fast and furious right now. Cucumbers, tomatillos, tomatoes. Not sure why, since most people I know have already hit their height in garden harvests and are now pulling up plants or getting ready for an early fall planting. Mine seem to have been slow starters- OK with me as long as they produce in the end.
So, we’ve been eating cucumbers. No, I mean like every night. And usually I eat them for lunch. And I’m giving them to friends and clients. Share the joy, I say. Plus, I couldn’t bear it if I actually had vegetables going bad in my fridge after sweating to get them to grow.
The past two nights, we have had garden-inspired meals. I am getting lots of tomatillos right now so last night I decided to use some old tortilla chips, leftover chicken and the tomatillos and make chilaquiles. For those who have never had it, you basically layer chips (or tortillas) with chicken (or egg for a breakfast version), salsa, and cheese. I sliced up the tomatillos and threw two layers of those in as well as some cojita cheese and and layered in some store-bought tomatillo salsa. With a little dollop of sour cream, oh baby! We had that last night with cucumber salad made by slicing up cucumbers and marinating them in 3 tbsp rice vinegar, 1 tbsp sugar and a dash of minced ginger. Takes about 40 minutes to transform into the divine.