Aunt Linda here wishing you a very Happy October 3rd Morning to you.

Sleeping is sweet here in the Old Pueblo this time of year, with doors and windows opened to October air. Of course, when we open to one thing,  we open to others as well, and the smell that wafted in the bedroom door just now, as a band of Javelina meandered past was so potent it awakened me early this am.  I never saw nor heard them. Unable to return to sleep, I walked outside – the constellation Orion is twinkling as he arises in the eastern sky, as I write

Yesterday, at the front door, a a small crew of hardworking men appeared,  in want of a quick meal. Not exactly prepared for this,  I rooted around for whatever was on hand to work/cook with.  A bottle of beer had strayed from it’s pack and offered itself up.  The fridge held a bag of shrimp that were in need of cooking, or of perishing a second time. Red Chiltepin drying on the table called out to be used. An idea began to bubble up, and form froth on top.  I love  feeling in the midst of a new  invention; even if it is new only to me.  It is highly likely this recipe has been made a a hundred times in a hundred variations before it ever occured to me. I had some red quinoa on hand, as well as some early spicy arucola from the garden on hand, so I decided to cook the shrimp in a beer-chile and make a hearty salad. Consider adding some pomegranate seeds for a tart-sweet crunch.

Recipe Ingredients:

I bottle of beer

One dozed shrimp – peeled and de-veined

Half a small onion, chopped to your liking.

2 Tablespoons Chopped garlic

12 chiltepin, or cayenne to taste.

2 Tablespoons or more of fresh herbs, one for cooking and one for flavoring once cooked.

Serve over Quinoa, or wild rice.

Add Fresh greens to make a salad. Pomegranate seeds. Fresh herbs.

How:

I chopped up some onion and garlic and cooked it in olive oil, along with the red chiltepin ( you could use cayenne), adding some basil from the garden (or any fresh herb of your choosing!) for a bit of flavor. It is probably wisest to add the herbs and chilies at the end as well, so the flavors don’t ” cook out”,  but I wanted to create a bubbling brew of multiple flavors so I added it all in.

Once the onion looks translucent, and begin to brown, add the cerveza, and let it begin to simmer, and softly boil.  Then add the shrimp.

As the shrimp cook in the bubbling mixture they transform from a grey color with a straight posture, to pink and curled. Make sure it is cooked through before serving.I added a bit of salt at the end, along with fresher chile and herbs.

While the shrimp where transforming in their beer-brew in front of me, the aroma invited a question:  Where did the word “cerveza”originate?  I quickly looked up the word origin for Cerveza and found this:

“The Romans called their brew “cerevisia,” from Ceres, the goddess of agriculture, and vis, Latin for “strength.”

Ceres.   Goddess of Agriculture.  It is amazing “who” you can meet hiding quietly inside a word.

Note: I had enough of the spicy beer-shrimp BROTH left over (and did not want to add to my shrimp-quinoa-salad), so I added it to a pot of tomato soup and it was DELICIOUS. Have it with sandwiches ( grilled cheese and shrimp sandwiches!)

One more Note: I HIGHLY encourage you to read Paul Greenberg’s book  American Catch: The Fight for Our Local Seafood. There have been several great interviews with him on NPR if you prefer to listen. The Mother Goddess would, I feel, encourage us to empower ourselves with such knowledge. Then we can more skillfully impact our food systems.

                                                                                         Horizontal sunlight at sunrise; the turkey appears to notice the light.

Aunt Linda Here:

It feels fresh here this morning here, after a substantial (and substantially needed) rainfall last evening.  The nearly horizontal sunrise early this morning lit the red comb of my roosters/hens making them appear to glow. And the turkeys’s feel magical, in and of themselves, especially in the “betwixt and between” light,  when it is not quite dawn and not quite day. Season-wise, we are also betwixt and between, it being not quite summer and not quite fall.  There are changes in the garden as well. One change is the type of insects that abound this time of year.

In the photo above, you can see that Tomato Hornworms are quite nimble; this one could challenge the most skilled yoga master, as it eats away at my lemon verbena.

Our gardens, in addition to offering the freshest food available,  also function as mystical playgrounds for the many intricate plant-insect interactions that (most often) occur beyond human view.  Here in the desert southwest, some of our most beloved plants and insects have maintained their  mystical names: Queen-of-the-Night Cactus Flower,  Sacred Datura, and the Sphinx Moth are just a few.

Before the The Sphinx moth transforms into the wide-winged (up to 4 inches), long- tongued (there are different varieties; some have tongues up to 14 inches!) moth that pollinates the Queen of the Night Cactus Flower and the Sacred Datura,  it needs to feast.  This feasting occurs so often on our tomato plants, that this “hornworm” is commonly referred to as “The Tomato Hornworm”.  It’s scientific name is Manduca quinquemaculata, and it is is this larva of the Spinx Moth (also commonly referred to as Hawk Moths, or Hummingbird Moths; they fly with such strength and agility that they remind us of birds!) that you find on your tomato plants this time of year.  These hornworms can grow to the surprising size, of about 4 inches in length. When they are large enough, they form into the dark brown pupa we sometimes find hidden in the soil. It is during this stage that the larvae are transforming into the large-winged, long-tongued moth that you may have seen hovering over cactus, and other, flowers as night falls.

Because of the of  the sacrifices a tomato plant makes, suffering through the feasting of voracious tomato hornworm, I hate to let  any of the the end of summer green or harder red  fruit go to waste.  Because I love to love to grow smaller “cherry” style tomatoes, it is those that I most eat and cook with.   Here in the desert it just makes sense to follow Nature’s lead, and plants with smaller leaves and fruit  tend to thrive.  This is a survival strategy for a harsh desert environment. Each time a plant opens its pores, which it does in transpiration, it looses water. Replacing the water is critical, so the smaller the surface area the less water is lost and more.   “Cherry” tomatoes, like the Punta Banda, Chiapas, or wild Texas varieties (you can get seed at Native Seeds SEARCH) are prolific!  Cherry-tomato plants, in my experience, require less water. And they produce and produce and produce; I have enjoyed the fruit of the Chiapas Tomatoes (some years) throughout  Nov/and even December!

So this recipe honors these little humble tomato-heroes, who grow despite desert heat and the voracious chomping of hornworms. I used Punta Banda tomatoes, but the standard cherry tomatoes that grow in your garden, or that you get at the market will work as well.

Recipe: (for 3  people/servings)

-1 large egg

-1/2 cup milk (buttermilk for a richer result; almond milk works is you are vegan)

-1/2 organic cornmeal (I used medium grade)

-2 tablespoons Mesquite flour

-1/2 teaspoon salt

-1/2 teaspoon pepper

– crushed chiltepin (optional)

– 1/2 all-purpose flour OR  try coconut flour. So many folks today opt for a gluten-free option, so I used this flour (for the first time) in the recipe.

– 3 cups cherry tomatoes – or three large tomatoes.

– coconut or vegetable oil

How to:

Whisk together the egg and milk. Combine the cornmeal, salt, pepper, chiltpen flakes, and 1/4 cup flour on a shallow dish or plate.

“Dredge” the tomatoes first in remaining 1/4 flour, second in the egg/milk mixture, lastly in the cornmeal/mesquite/chiltepin mix.  It is a messier affair with the coconut flour, but fried tomatoes are hardly “neat”  to begin with.  And that is exactly what I like about them. So much of life has to be so tidy, and precise. This food, like the end of summer, and change of seasons, can be messy —  but oh so tasty!

In a think bottomed pan, pour coconut oil to about 1/2 inch depth, and heat to medium-high heat. Use whatever vegetable oil you prefer – I I like coconut oil for this as it has a lower smoke point, and it goes with the sweetness of the coconut and mesquite flours.  Carefully drop the tomatoes into the poil, and cook until golden. Drain them on paper towels.

Try with all purpose – and if you, like so many, today are opting for a more gluten-free option, try coconut flour. It is a messier affair with the cocnut flour, but fried tomatoes are hardly a neat affair. And that is exactly what I like about it. So much of life has to be so tidy, and precise. This food, like the end of summer and change of seasons can ne messy in its expression. Added mostly new world ingredients

Perhaps it was the sweetness of the cornmeal, mesquite flour, plus coconut flour, but these fried tomatoes had a flavor reminiscent of corn bread. Between that and the Picante of the chiltepin, these little freid tomatoes LITERALLY called our for honey. I ate them sweet and spicy, as you can see below – and with a cup of non-sweetened coco. I loved how many New World ingredients this recipe offers:  Corn, Mesquite, tomatoes, chile, — and chocolate!