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.
Mexican sour gherkins? I’m intrigued….
Yes! See my post, linked above. They’ve been very easy to grow, and they’re so cute and fun. In this recipe, you could also just use chopped cucumbers, though.
Mmmm, NW smoked salmon.
[...] Gradually Greener is making a salad with Mexican sour gherkins. A box of of these showed up at work last week and I had no idea what I would do with them, but mixing them with cherry tomatoes and dressing them with olive oil and vinegar is an excellent idea. [...]
I grew these this year. Thanks for this post!
Farmer Dave
Can’t wait to try this one out! I like the display of the meal.