Yes it’s August, another summer flying by. The kitchen is hot but we can stand it. My garden is finally starting to yield some good tomatoes which we will have on the menu this weekend in various simple preparations. My herbs are loving the weather, epazote particularly seems to love growing here. Growing plants for food is a fun and rewarding thing, and the soil here is extremely nurturing. Everything is totally organic and it surprises me how well the tomatoes have been thriving without the aid of any pest control. There is a cooperative of small farms a little further upstate who bring us other organic fruits and veggies and every other week we get a pig from another wonderful farm called “Flying Pigs Farm”. The fat from those pigs makes the most amazing lard which really makes a difference in our tamales and other things we make with it. The arrival of the pig is always an exciting moment for us, and Jose is a master at breaking it down into its usable parts in short order. The head is prized for its unique flavor and it makes such wonderful tacos. But they go fast. Next time you see them on the menu be sure and try them if you haven’t. These pigs are raised on natural feeds and they lead good lives for pigs. The pampering is very evident in the flavor and texture of the meat. I love summer but can’t wait for winter when I can do the pork belly specials. Our Tuesday Tasting series is picking up steam again. We have taken out a course and lowered the price for the summer and in the fall we have plans to revise the format a bit and provide some incentives to come and feast with us. I was planning to make a trip to Mexico this summer but it never happened, now it’s looking like I will be going in mid October and taking a road trip with my friend and former sous chef Felipe. I promise to come and write something here more regularly. Send your comments to chefgregsunset@gmail.com and I will incorporate them into the blog. Happy Summer!