SO GLAD YOU ASKED.

I’m going to pickle the tri-color string beans and okra this weekend.

Dinner tonight is:

Mezcal margs with some of the Serrano pepper slices.

A beef brisket I’ve had going in the sous vide the past couple of days that I’m about to smoke for a few hours to finish.

And then gonna put that meat in some homemade tortillas with a bit of jalapeño cream sauce (fingers crossed this pepper isn’t wildly hot) and cilantro and that rainbow radish.

I’m grilling the eggplant and striped zucchini along with the banana and Shishito peppers to serve on the side.

And then serving the big tomato with some mozz and basil from the garden.

Also picked up a few peaches (not pictured) from the farm stand to serve with some maple whipped cream and cinnamon.

🤝😎