Wednesday October 31Halloween is a big deal here in Clifton; gaslights add atmosphere to our streets, and people decorate their big old houses with orange lights, skeletons, cobwebs, and piles of grinning pumpkins. We don't go too far down that road - we buy one sincere pumpkin from a Findlay Market farmer, and carve stars in its eyes - but we do dress in costumes and offer excellent chocolate candy, which we selflessly pre-taste so that our costumed trick-or-treaters will get only the highest quality.
This Halloween, temperatures were in the high 60s, and the garden was verdant and lovely - even the basil was still green. So we had a pre-trick-or-treat glass of wine out on the patio, and picked fresh poblanos, coriander, and tomatoes for tonight's dinner. Holt got everything ready - roasting the peppers, mixing up a goat-cheese and swiss mixture for the stuffing, and mixing the chopped tomatoes, onions, and coriander with lime juice for the salsa - so that when the trick-or-treating ended at 8 PM, we could just put everything together.The methods are here, with earlier references.
The chiles were small but tasty little mouthfuls, and we had five each. And it is so odd and wonderful to have garden tomato salsa even in October! I guess we can learn to live with global warming.
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