wrapping up at the farm

We have a few more weeks to go at the farm, but things are definitely winding down. We're getting a last push of greens, but this year, the tomatoes and basil just aren't producing like they did last year.

Two nights ago, we had an easy melange, mostly based on kale and "tween greens" -- a nice mix of young greens just right for a quick cook. I threw in the last of the salsa (which after all, was mostly onions and tomatoes with a little spice) and some onions and mushrooms, then at the end, tossed it with a little tahini. We served it over rice and it was definitely a repeat.

Last night, I pulsed a few not-quite ripe tomatoes, some onions, a seeded jalapeno, and a few tomatillos in the food processor, then sauteed it, added in new greens -- chopped chard, I think -- and some chick peas, cumin, and garlic. We served it over whole wheat pasta. It was very tasty.

In a few more days, we'll vacate the kitchen and pick up new cooking inspirations in the American Southwest. Our house sittter will be carrying on, cooking up his own personal inspirations in our absence.