It’s late July as I write this, and my goodness is it hot. The apricot tree in our yard rains down big, juicy apricots, but the water that usually blesses our parched earth at this time of year has yet to roll in on the billowing back of dark clouds and thunder. And our sunflowers droop their wilty golden heads come late afternoon. Yet somehow, come drought or downpour, our local chefs are endowed with the gift of creating the delicious out of even the most dire. Such is the magic of desert-inspired cooking.
This month, Still Hungry? brings you two of our very talented chefs, who are also intimately familiar with this local soil and all it yields—or doesn’t—as their dishes are brought straight from the earth to the plate. Chef Carrie Eagle of Farm and Table tells us that this year, in this heat and drought, produce is struggling in the dry earth, but the onions are prolific. And inspired by that bounty, she’s shared with us her Sol Harvest Farm French onion soup.
Chef Jonathan Perno of La Merienda at Los Poblanos Historic Inn and Organic Farm brings us a decadent breakfast to be enjoyed in the cool of the early desert-morning air. His blue-corn yogurt pancakes are rich and delicious—and especially delightful when topped with local stone fruit, which has been so bountiful this summer. We hope you enjoy these farm-created dishes as much as we do, for their ingredients reveal our earth’s local gifts. Continue reading