Remember when I made a smuggled “local” cherry pie a continent away from the cherry tree? Well, fruit and vegetable smuggling can go both ways. Before leaving DC on Saturday I stopped by my garden plot to do some last-minute watering, and while there I harvested a few handfuls of cherry tomatoes and Mexican Sour Gherkins (aka pepquiños). I put them in a plastic baggie in my carry-on luggage and brought the loot home to Olympia.
The multicolored orbs went into a fun little snack we had on Sunday. It’s a very easy recipe. Slice all the cherry tomatoes and Mexican Sour Gherkins in half, then toss with olive oil, champagne vinegar, salt, pepper, and chopped lemon basil. To make the treat properly bi-coastal, we served it with some Northwest style smoked salmon and crackers. Yum.