When is this guy going to run out of tortillas?

Never, I'm afraid. They're just too convenient. Pictured above are tacos with a classic combination of blanched green beans and potatoes--the beans from the garden and the potatoes, Yukon Golds, from the Market. The mix is normally found in enchiladas or tamales, but I just didn't have the patience to defrost some of the wonderful Sonoran style enchilada sauce my (soon to be ex) next door neighbor made for me almost a year ago. And tamales, despite a deep curiosity and love of Mexican cooking, the ones available at Orale in the West Side Market are just too good to justify me bumbling through making them myself (although I have been looking for an excuse to buy a tub of lard at one of the local Mexican grocery stores).

In addition to the potatoes and beans I included some blanched and chopped early cabbage and sliced green serrano pepper, both also from the garden, grated raw cheddar from the Market, a few splashes of Tapatio, and some creme fraiche. Not much visible color contrast, but it was delicious nonetheless.

And the cucumber salad--my take on sunomono I've enjoyed at Japanese restaurants. Here it's just a diced, seeded garden cucumber (marketmore), salt, pepper, and white wine vinegar. It marinated for a few minutes and was refreshing in its simplicity.