Spicewood Salad with Edible Flowers

Greens Salad with Watermelon Vinaigrette, Blueberries, and Edible Flowers

I think I’ll remember my parents’ and my in-laws’ gardens forever and for many reasons. They provided us with most of the food during difficult times in the 90s. They became the source of our memories about the best tasting fruits and vegetables. They gave us the knowledge of how much hard work, patience, and passion goes into gardening.

I still see something magical in being able to walk to the garden, harvest whatever looks good at the moment, and quickly fix a meal, fresh and satisfying, and undoubtedly healthy. The next best thing for me is going to the local farmers market. The closest, Pedernales farmers market is slowly growing on me. Things changed when I started talking to farmers, asking questions, talking about ingredients, food, eating experiences. It became a pleasure to see them almost every week and to notice their ever-changing assortment of fresh vegetables. The more we talk, the more I realize how passionate they are about their lifestyle. I have to mention two farmers and farms that became special for me — April @LivinOrganics and Neal @food_forest_tx — my major organic vegetables, greens, and herbs suppliers for the last month. These farms are the reason my family eats much more plant-based food recently, and not so much for health reasons, but mostly for the pleasure of true, real, natural flavors of food as we remember it from the past.

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Bloody Butcher Red Cornbread

Bloody Butcher Cornbread with Roasted Peppers and Spanish Sweet Paprika

If you ever made a good Southern-style cornbread, you most likely came across Mark Bittman’s recipe, which was featured and adopted by many online sources. James Brown shared his adaptation during the workshop at his mill. Obviously, James’ cornbread was made with his heirloom corn, yellow and red, and was wonderful. I skipped yellow corn and added some diced roasted peppers and Spanish sweet smoked paprika.

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Cucumber Guacamole Topped with Octopus Ceviche

Octopus Ceviche and Cucumber Guacamole

As you know, the main ingredient of basic ceviche recipe is fresh raw fish marinated in lemon or lime juices and seasoned with salt, chili peppers, onions, and fresh cilantro. Ceviche de pulpo, or octopus ceviche can be made with cooked octopus. This ceviche is good for those who avoid eating uncooked fish (acid marinades do not provide the same level of food safety as heat cooking). In case of cooked octopus, we don’t need large amounts of citric juices and hours of marinating to cause denaturation of the proteins. We mostly add flavor, and the level of acidity in ceviche can be adjusted to your taste.

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Crabmeat Stuffed Hatch

Crabmeat Stuffed Hatch

Hatch season is relatively short. There are only so many Hatch dishes we can have within a few weeks — we cannot possibly try them all. That’s why I anticipate every next harvest — to discover and enjoy new recipes. This year, mild Hatch stuffed with crabmeat is my new find. The combination was featured by Central Market. I adjusted their original idea to my taste and kept making it every other day — so good!

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Green Harissa with Hatch

Green Harissa

Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe, which uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing all red with all green — green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.

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Pecan and Peach Texas Blondie

Pecan Peach Blondie

This Blondie recipe features fresh Texas peaches and pecans. Having a generous amount of chocolate and butter, it and retains a lot of moisture when baked. I use French caramelized chocolate by Valrhona for my Blondie to make it fancy and luxurious. Its texture is delightfully soft and flavorful, and the color is golden caramel — it’s like our Texas early summer, you’ll!

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