A farewell to summer

 This weekend brought the first significant fall storms to the Northwest. While they were among the strongest storms ever recorded off the coast, it's just been typical fall weather here in Kingston. The sun even came out for a bit this afternoon. 

During one of the breaks in the rain, I harvested the rest of the tomatoes and chiles. 

Overall, it was a pretty successful growing season:

• Mini bells were very mini, but were a good choice. 
• Padron peppers did much better than I'd hoped--curious to see if they got hotter as I let them get "too big". 
• Cherry tomatoes were, as expected, the tomato stars. The teeny ones were great for snacking while gardening, but will probably opt for a yellow pear or something instead next year. (Or, as a friend suggested, Sun Golds. I've grown them in the past & they were great.)

The other pepper varieties struggled, mostly from deer predation. The few Numex, Poblano, and Jalapeno peppers that I did get were good, though. Now I know: deer think pepper plants are good eats! 

New 'Cue!

The other excitement this weekend was that I scored a vintage Imperial Kamado BBQ--and thankfully had company to help get it home in one piece. (Thanks, John!)

It appears to be a Traditional #3 from Kinuurayaki Pottery, circa 1970. It has a 15" grill, so smaller than the large BGE. But that's probably kind of perfect. 

I'm psyched to take it for a test-cue. I even bought a tri-tip in anticipation. Alas, I need to track down a replacement vent top.

So, I made a dry-ish rub with Chimayo chile, salt, pepper, granulated garlic, and a bit of liquid mesquite smoke. Coated the tri tip well & let it sit at room temp for a bit, then seared it in a cast iron pan and threw it in a 425 oven for about 25 minutes.

It wasn't quite the same, but it was definitely good eats. Especially with some fresh corn from Fat Turnip Farm, and a few of the last garden tomatoes. Pepita approved. 

What wine goes with BBQ Tri-tip?

A red blend from the Central Coast, of course! Something with enough structure and fruit to hold up to the smoke and chile. I have to say, Daou nailed that with their Pessimist Red Blend.

At the ~$20 price point, I doubt that all the fruit is grown on Daou Mountain. Whatever. It's a well-made wine that stands up to bold flavors, and is equally enjoyable on its own.  

The blend is well-architected: Syrah, Petite Sirah, Zinfandel and Tannat. None of them really stand out, but all make a significant contribution. 

I miss Paso.

I am going to miss summer...