Hello July

This post is a bit of a hodgepodge, a tossed salad of thoughts if you will....


Garden Daze
You know the old saying about corn? It's supposed to be "knee high by July." Well my corn isn't nearly that big - perhaps "shoe high by July." Starting a business caused a bit of planting gap between my healthy spring crops and summer's corn, beans, squash and melons.

If you are likewise *way* behind on summer crops, may I suggest a great seed source? Native Seeds/SEARCH carries heirloom crops from the southwestern US and northern Mexico. Many are traditional strains from New Mexico's Pueblos and northern towns. I've done beans, squash, peas, corn and melons.

By using sources like this you not only get unusual crops that are well suited for our climate, you also help to preserve the agricultural and culinary heritage of our area. I know that in my family, and many other long-of-tooth NM families, these foods have been lost through the generations.

Alternatively you could leave the produce to the pros at the Growers Markets. Notably, tomatoes and peppers are trickling in to be snatched up by eager market early birds.


Weekend Recap
We switched from French to Caribbean food this past weekend. Kei made some nice mango and plantain tarts, coconut bites, and - my favorite - mojito bar cookies.

I was on the grill cooking jerk chicken wraps that had coconut turmeric rice, cucumber, salad greens, sour cream and avocado spread, all nestled in our own roti wraps (photos courtesy Mikal Altomare).

Market goers embraced the menu with enthusiasm, leading to another sell-out day! (OK, we did get some wistful complaints about the French items.)

Chicken Chardonnay
While we still have leeks around, here is one of my favorite non-soup leek dishes. I don’t follow a recipe for this so the directions are… ahem… rather informal.

• 4 skinless, boneless chicken breasts
• Salt, pepper
• Flour
• 1 T Olive oil
• 1 T Butter
• 2 cloves garlic
• Bunch leeks
  
• Bottle of chardonnay (about a cup for the chicken, the rest for the drinking)
• Chicken stock (1 can or 1 ½ cups homemade)
• Dry pasta, enough for four servings (I especially like radiatore with this recipe)

Salt the water for pasta and put it on to boil in a large pot.

Rinse chicken and cut breasts into several large strips – or don’t if you’d rather have them whole. Dry meat, season with salt and pepper then lightly coat with flour. Add olive oil and butter to a large sauté pan and heat. When pan is hot enough to sizzle your bird, add the breast, patting off excess flour before adding to the pan. Don’t crowd them, you want them browned, not steamed. Work in batches if needed. Brown chicken on both sides and remove to a plate.

Prep your leek/s by lopping off the root, slicing them in half lengthwise and rinsing them well (pull apart leaves, there’s often soil in there). Shake off excess water and slice the leeks across (about ¼ inch slices). Mince your garlic. Add leeks and garlic to your sauté pan and cook until they soften. Deglaze the pan with about a cup of wine. Let the alcohol cook off for a minute or two. Add the chicken stock.

If you haven’t already added your pasta to your boiling water, add it now.

In a small cup, mix a few tablespoons of water with a tablespoon of flour to make a smooth slurry. Add this to your leeks and stir. Return your chicken to the pan, laying pieces on top of leeks. Cover the pan and simmer on low until your pasta is cooked.

Drain and plate paste. Spoon the leeks, chicken and sauce over pasta. Enjoy with a nice glass of Chardonnay.