A bit of excitement here — yesterday we received the first box of vegetables from Shooting Star CSA. Deliveries will continue each Tuesday through the end of November.
I couldn’t wait to dive in! I made Radish-Top Soup with Lemon and Yogurt from Deborah Madison’s new book, Vegetable Literacy. Yum! You can see more about Deborah and that book here.
And since I was in the mood and in the kitchen, I decided to try my hand at the mole recipe I got from Tracy Ritter while in Santa Fe. I learned long ago that the easiest way to cook is to prepare. Here are all the ingredients assembled, ready to use.
After roasting, chopping, and browning the ingredients simmer to finish cooking and thickening.
From start to finish about one hour elapsed. Time to get some shrimp out and give it a taste test.
Thanks to great local vegetables and some wonderful chefs we’re eating some mighty fine meals.
Yummy! I knew you would be making use of the Santa Fe trip very soon. Bet your meal was DElicious!!
It was. Best of all, though, the mystery about mole and working with chili is gone. Ole!