that looks splendid! our TJs had fresh hatch chilies but they were the mild kind. i’ll have to look for frozen hotter ones.
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Thank you! I bought my chiles online from The Hatch Chile Store, but that’s mostly because I am over in Boston. But there’s definitely a range of heat levels available online!
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And there’s more to come. 
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Heavens no, just a slightly less rural part of Maine (Camden) that has a sushi restaurant among other things.
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Corn and steak–it’s the Reason for the Season!
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Chef-like salad with deli sliced, smoked chicken breast, havarti cheese, small tomatoes(this has been the worst summer for large tomatoes in recent memory), pickled onions, tossed in a lemon/anchovy/Dijon dressing.
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Sometimes dinner just isn’t that great. Lamb kofte from the posh butcher is always excellent, especially with a liberal application of toum. But like @PedroPero I have yet to get a decent big tomato this summer and baking it with feta didn’t help much as the feta had hung around in the back of the fridge too long. Green beans from my usual impeccable source were weirdly fibrous. Oh well, starvation warded off yet again.
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Such a dismal tomato season this year 
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Add me to the list (PNW - US side of the border). Not a single slicer from the garden yet this year (it’s August 25!). Have been buying greenhouse tomatoes at the farmer’s market.
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Meh dinner experience coming right up!
My PIC had his first day back at school. It’s silly week, tho, so… nothing terribly exhausting just yet. One of the classes he’s teaching this semester is the history of fascism. So timely!!!
I roasted my first big batch (2 bags) of hot hatch chile peppers, and their aroma scented our house in the most mouthwatering manner
I’m excited to use them Wednesday for the shrimp & corn chowder I’d planned on for today — but it was just too summery and warm for chowdah, and the temps practically begged for a Greek meal instead.
And so, I air-fried a lovely piece of Norwegian salmon, just brushed with olive oil & lemon pepper…. and overcooked it. Might turn the dry-ass leftovers into a salmon salad or some such tomorrow. I hate it when that happens.
SE’s extra crispy potatoes didn’t come out AT ALL the way they usually do, bc this clown here didn’t read the instructions properly and added the salt and baking soda to the cold water, so they didn’t disintegrate & I had to cheat and smash them up before roasting 
They, too, stayed in the oven a smidgen too long. Thankfully, I’d made plenty of ladolemono to lube up both the dry-ass fishie and the carbonized taters.
The highlight was a Lilliputian xoriatiki with a beautiful mix of small heirloom maters & Persian cukes, regular sized green pepper cut into tiny bits, red onion, kalamata olives, Greek feta. Dressed with Cretan olive oil, a teeny splash RWV, s&p, and Greek oregano.
It was a dinner 
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The salad sounds great!
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The salad was the saving grace. I was pretty pissed about the the mediocrity of the rest.
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Mine have been good here in the lower Hudson Valley. I’m in a lull right now, though - the July glut is over, and I’m waiting for the second (much smaller) fruit set to break. Some varieties have barely fruited though - Brandywine produced like three tomatoes, and I had to pull Jubilee yesterday after harvesting maybe four total fruits. Fortunately Cherokee Purple and Black Krim have been fairly prolific.
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Yep, another artichoke because I can’t get enough. Two for $6 is the SALE price for extra large here in CA where they’re grown, bought at Albertsons. Was steamed perfectly instead of simmered in water. Honey mustard dressing for dipping.
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Today was the kiddo’s first day of school. I thought comfort food was in order for dinner: ragu marinara over whole wheat spaghetti. I made the sauce with both ground chicken and sweet chicken Italian sausage and sort of gave it the Bolognese treatment with white wine, milk, soffrito, nutmeg, etc. but much more in the way of tomato. That seemed to go over well with a slaw of brussel sprouts, broccoli, and red cabbage in a honey-shallot vinaigrette with diced apricots and toasted almonds.
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When the JITB thread popped up again out of nowhere I realized it had been quite some time since I made Tacos Dorados. Halved the recipe because it was the two us. Fresh made guac and fried flour tortilla chips with my usual dab.
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You could’ve left out the first paragraph. Just saying…
Crying Tiger beef with jaew. Cukes in an Thai-inspired vinaigrette with scallions, red pepper flakes, and roasted peanuts. Jasmine rice.
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