Tuesday, October 11, 2011

Harvest Time in Santa Fe

My harvest is beautiful. It has taken 4 years, but I am perhaps becoming a gardener. This year I have harvested lettuce, shisito peppers, 2 kinds of tomatoes, carrots, broccoli, broccoli rabe, kale, collards, tatsoi, cauliflower. The incredible sweetness of just cut collard greens is beyond belief.

The evening temperatures are quite cool and this week we had two soft freezes. I am getting as many tomatoes in as possible and will make and freeze some sauce using my homegrown basil, too.
The broccoli, kale and collards should weather the temperatures well for at least a few more weeks, but I am hooked on the taste of freshly harvested vegetables. I will need to get creative in my cooking this winter to keep my taste buds happy.

It is a paradox to me that as the weather cools, I would like some spice in my foods. Yes, spices warm, but also expel the heat. Hence they are most often used in hotter climates like Southern India and Mexico. Well, a couple of days ago I was craving a bit of a kick so I made the cauliflower and carrot curry ( fresh from my garden), which is the recipe this time.