Month: September 2016


Late Summer Harvest at Two Belly Acres

A few weeks ago, on an overcast, late summer morning, our photographer Dawn and I headed out to our farm, Two Belly Acres. We were there to catch up with our farmers, Vince and Logan, and see what the harvest was yielding them. The answer was pure summer. Tomatoes, tomatillos, basil, sweet peppers, padróns, shishitos, ground cherries, pickling cucumbers, and summer squash.  


Smothered Summer Squash with California Mole

This recipe was dreamed up as a great way to use up the bounty of summer squash we grow at the farm each summer. Luckily, the California mole is versatile enough to use on just about any roasted vegetables throughout the year, including potatoes, pumpkin, carrots and eggplant. It can also be used to accompany meats such as chicken or lamb. The recipe makes enough to save the leftovers in a tightly sealed container in the fridge for the next time you need a quick vegetable side dish. For the Sauce (makes 1 pint) ½ cup almonds ½ cup pumpkin seeds plus 1 tablespoon for garnish ½ cup tomato puree 1 dried chipotle chili 4 whole cloves garlic, peeled 1 shallot 1 lemon 1 tablespoon olive oil plus 1 cup for garlic confit Salt to taste Toast the almonds and pumpkin seeds on a sheet pan in a 350 degree oven, stirring once, until golden brown and fragrant, about 6-8 minutes. In a small saucepan add 1 cup olive oil and whole peeled garlic cloves, …