Roasted tomatoes are a bright spot in winter – if you grow tomatoes, this is one of the nicest ways to put them up. Their intense umami flavor adds richness to any dish, but this is a great way to enjoy them, and it’s become one of my favorite breakfasts. I sometimes use tomato jam instead, which I first tasted at the Corrales Growers’ Market a few years ago. Recipes for roasted tomatoes and tomato jam are on my blog (www.veggieobsession.com). I’ve recently rekindled my love for tarragon, which is easy to grow, perennial, and even somewhat frost hardy so that I sometimes have fresh tarragon even in January. I dried the leaves on my kitchen counter, and I’ve been using this compound butter on everything. Local eggs may be hard to find this time of year, but with a little extra light early in the morning, hens can lay throughout the winter, although not as much as in the summer.
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Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
