It's the last week of August and we're marking the end of the month by harvesting some of our dry beans! We pulled the majority of the Tiger's Eye beans Monday morning and are waiting for this week's heat to dry out a few more varieties. Last year we purchased a very effective bean thresher that makes cleaning the beans off the plants quite light work. I can't wait to get it up and running again. The first grapes for sparkling wine are getting picked here in Anderson Valley by countless vineyard workers and Nacho thinks the start of the chile harvest is about 2 weeks off. Things are happening!
We know that school has started (or is starting very soon!) for many folks out there and that the transition from relaxing summer to more structured September can be challenging. That's why we wanted to share two really great recipes for weeknight meals that come together quickly and also taste amazing. We hope they help you out when you are feeling short on time, but want big flavor!
Guajillo Chile Powder: Esquites Flatbread
In this flatbread inspired by our favorite taco truck side dish, rosy guajillo chile powder shines when paired with sweet corn. Its color stains a lime-garlic mayonnaise a deep orange. It makes a spicy and creamy base for a flatbread topped with melty queso oaxaca and nutty cotija. Adding a little more chile along with fresh cilantro and lime zest gives each slice a note of freshness.
Want to make this recipe in a hurry? Skip the pizza dough and make this with store bought flatbread or naan and have dinner ready in 20 minutes.
Yahualica Chile Flakes: Sweet Potato and Black Bean Tacos with Yahualica Olive Oil Salsa
This salsa recipe was inspired by my love of Herdez Chipotle Salsa Cremosa. It's a salsa whose creaminess comes from oil, not dairy. Our yahualica chile flakes are the perfect chile to make an even better version of this salsa. The chile's bright intensity can sometimes be difficult for folks (it's hot!) but it's got the right balance against the earthiness of roasted sweet potatoes, black beans, and an array of other fun toppings. I used 2.5 Tablespoons of Yahualica chile flakes in the salsa for a heat level that was great for my liking.
What We're Cooking
I am not at all ready to give up summer. There's still 26 days until the Fall Equinox (Summer isn't officially over until September 22!) and until then, I'm eating as much summer produce as possible. The farms here in Boonville are cranking out melons, tomatoes, eggplant, and peppers and it's literally the best time of year. I have some cantaloupes that survived the barrage of fire retardant in our garden at home that are almost ready to eat and big bunches of basil that will soon be pesto. If you can wait, stave off soup season and pumpkin spice until the end of September (or at least until its consistently 55 degrees). Winter is long enough - why make it come earlier than necessary?
- We've got guests staying with us this week and are making the above recipe of Sweet Potato and Black Bean tacos with Yahualica Olive Oil Salsa for dinner tonight. It's a perfect way for everyone to customize what their dinner looks like. And we're making our own tortillas! Gideon and I have become pretty skilled with a tortilla press over the past few months.
- Dinner last night was Korean Bulgogi Meatball Rice Bowls. These meatballs come together in under 45 minutes and are loaded with flavor. It's a perfect way to showcase our gochugaru chile!
- It's the perfect time to make a big Panzanella salad with tomatoes, basil, garlic, torn bread, olive oil, and balsamic. Make it a full meal by spooning it over roasted chicken.
- A BLT! I made the best BLT of the season on Sunday. I chopped up basil into arugula, sliced some tomatoes and seasoned with plenty of Salt and Piment d'Ville, used some bacon that was seasoned with bloody mary seasoning, and slathered my toast with mayo. It was so good.
