- August 14, 2012

"This morning I harvested a mess of greens, herbs and tomatoes and turned them into two varieties of flatbread..."

My passion for gardening seems to increase with each passing year. In a way, that's surprising because of the sheer amount of "sweat equity" needed to get it going, keep it going and then find creative things to do with the yield.

Right now I have a lot of leafy greens and cherry tomatoes just sitting there. Waiting. They keep saying to me: "Do something creative with us. You've been steaming and stir-frying us all season. Is that all you've got?"

I felt somewhat put off by their tone, but deep down I knew they were right, so I rose to the challenge. This morning I harvested a mess of greens, herbs and tomatoes and turned them into two varieties of flatbread, which, if I do say so myself, are out of this world. They are tender, fragrant and bright, in every sense of the word.

I was experimenting because on Wednesday I'm going to the Santa Fe Opera and we will do the usual tailgate picnic in the opera parking lot….along with dozens and dozens of other formally clad opera-aficionados. My assignment is for: 1) Southwest grilled chicken, and 2) flatbreads. Color is always important to me in planning any meal. Someone else is bringing a black bean and corn salad, so I knew I wanted red and green flatbreads.

I couldn't give you the recipe if I wanted to because generally I don't cook that way. All I can say is that the experiment was a huge success, and these will definitely be on the menu for Wednesday night's pre-performance of Tosca. I'll let you know how the chicken and other "fixins" were.

Here's what Wikipedia has to say about the subject: http://en.wikipedia.org/wiki/Flatbread

Come join me at my place for FLATBREADS!! You're all invited.

Cheers, and
Happy Trails to You
From Santa Fe, New Mexico
The Land of Enchantment and Flatbreads