Monday 23 September
We picked fourteen little peppers off our own poblano plants (here you see them with another miracle crop, our sweet stubby carrots, also just ready to pick) and roasted and skinned them for tonight's chiles rellenos.
They got stuffed with a mix of colby and goat cheese seasoned with minced onion and fresh oregano, and then dipped in egg and rolled in seasoned cornmeal to be fried in two batches.
Served them on a yellow watermelon and tomatillo salsa doused with lime juice. Pretty elegant, no?