It is so much fun going out back and picking dinner! Tomatoes, cucumbers, beets, tomatillos, and hot peppers are all starting to arrive. Well… the cucumbers are arriving with a vengeance, but that’s okay. We’re figuring out lots of fun things to do with them – most recently by thinly slicing them and making roulades!

Cucumber Roulade

Victor thinly sliced them on a mandoline and spread them with a mixture of mascarpone, dried figs, and a pinch of salt and pepper. Really, really good.

I made a tomatillo salsa to use as a salad dressing. The tomatillos, tomato, and habanero pepper came from the garden!

Tomatillo Salsa

Tomatillo Salsa

  • 6 small tomatillos, chopped
  • 1 small onion. chopped
  • 1 yellow tomato, chopped
  • 1 habanero pepper, minced
  • 1 clove garlic, minced
  • salt and pepper, to taste

Place everything in a blender or food processor and pulse until mixed but still slightly chunky.

When that was done, it was time to make salads.

Dinner Salads

I grilled a small pork tenderloin and sliced it.

On the plate, I started with a layer of mixed greens, and then added sliced tomatoes and mozzarella. Next went roasted vegetables, and roasted beets. I added one of the cucumber roulades, some sliced pork tenderloin, and topped it all with the tomatillo salsa.

The salsa came out good. Really spicy from the habanero, but we like our spice. Habaneros are great because, while they are pretty hot, they have a lot of flavor. It’s not just heat for heat’s sake.

We have lots of tomatoes ready right now, so I’m already thinking of something fun for tomorrow.


Stay tuned…