New-Mex Enchiladas with Fresh Chimayo Chile Sauce

R and I share a love for authentic Mexican cuisine…at least, that’s what I thought! Luscious red Chimayo chiles dotted a garden bed, signaling perfect timing for making enchilada sauce. I handpicked 12 beautiful specimens and got down to my Mexican roots in the kitchen with Calexico playing in the background. An hour and a half later: Perfect sauce. Perfect chicken. I was proud and … Continue reading New-Mex Enchiladas with Fresh Chimayo Chile Sauce

My Journey to The National Heirloom Expo

I drove home from Santa Rosa with a heart full of the love people shared, a growler of Blind Pig, case of Pliny the Elder, and a head full of knowledge and ideas. I reminisced on the day, only two and a half years ago, that I had planted something in the ground for the first time. We were in Nicaragua making some home improvements … Continue reading My Journey to The National Heirloom Expo

Butternut Squash Breakfast Cookies

What to do with all these butternuts?! Curry, bread, soup, baked, more curry…cookies! My personal reason for calling these “breakfast cookies” is that they are an easier grab ‘n go before a run than gulping down a banana or bowl of oatmeal. They have just the right amount of sugar, carbs, protein, and squash super nutrients to keep me going for miles. Ingredients: 1½ cups … Continue reading Butternut Squash Breakfast Cookies

Fall Figgy Butternut Squash Bread

With sprawling vines springing up with a ripe butternut squash every few feet and crates full of figs being harvested and dehydrated, I was determined to conjure up a recipe that would combine and enhance each other’s sweetness and texture. Being that our homegrown butternuts were born from organic heirloom seeds and our figs were handpicked in our own orchard, the flavors are utterly fresh, … Continue reading Fall Figgy Butternut Squash Bread

Lomita Farm Cookout: Chile roast, tomato stew, and squash showdown!

Poblano, Hatch, Big Jim, Barker’s X-Hot, Serrano, habanero, tomato, squash BOOM! All of these delicious chiles, peppers, and veggies growing in our garden needed to be either eaten or preserved pronto. It was time we had our first cookout of the harvest season! Our Chiles & Peppers: Poblano Chiles The poblano, originating from Puebla, Mexico, is a mild chile, which looks similar to an elongated … Continue reading Lomita Farm Cookout: Chile roast, tomato stew, and squash showdown!