today's harvest

what to do with today's pickings? roast tomatillo until blackened all over, cool, discard black skin, puree with lots of garlic and salt to taste. that'd be basic salsa verde and it's the shit with avocado and pork...

as for the tomatoes...a version of a simple dish my Mom taught me. promise to try it this way once before embellishing...

chop up a lot of high quality tomatoes. (don't bother making this recipe with supermarket tomatoes) make sure all the tomato and juices make it from cutting board to bowl. add some good quality olive oil and lots of garlic. do that garlic prep where you smash the shit out of the cloves with the side of a big knife, put a generous pinch of salt on smashed garlic and smash more. add to tomato bowl, stir and assess. add enough oil? let this sit whilst you make your favorite pasta. fuck that al dente shit and cook the pasta till limp but not desintegrating. i don't salt pasta water ever. but whateva. i prefer unsalted pasta with a salty-ish sauce. drain the pasta in a colander and then give the pasta a brief blast of cool tap water. shake and return to pot, add tomato mixture and lots of fresh scissored basil leaves. mix and serve. parm optional. really, i shit you not.

if you find the dish bland well this is considered 'operator error.' your fuck up. your tomatoes were either no good or you didn't use enough tomato/garlic/oil/salt. in these parts that means this dish can only exist during the primo tomato window of mid july into october if you're lucky.