Farm Lesson #5: Cooking disasters can still yield delicious results
This summer Cole and I decided to make chile rellenos with the poblano and anaheim peppers from the garden. We also used our garlic, tomatoes, and onions to make a roasted salsa. This four hour process ended up ok, but while we were cooking we faced several mini-disasters including a strong unstoppable breeze that blew out the flame on the outdoor stove, a decently sized grease fire, runny and soupy egg whites that slipped off the peppers, and a giant mess covering all our clothes, tables, and counter spaces. The frustrating evening was all worth it when we got to sit down and enjoy our savory Mexican dinner. Plus, we took some notes for next time. :)
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| Roasting ingredients for the salsa |
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| Roasting peppers, blow torch style |
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| Sweating the peppers after roasting to help the skins come off |
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| Slice the peppers down the center |
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| Stuff with cheese, then dip in egg batter before frying |
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