Alibi V.17 No.37 • Sept 11-17, 2008 

Ask Chef Boy Ari

Tomato, Tomorrow

Dear Ari,

My tomato plants are going off, and I'm kind of embarrassed to admit I've still got tons frozen from last year. I don't want to ditch the old ones, especially after putting so much into processing them. But I don't feel like messing around with them when I have so many freshies. Can I just leave them in the freezer and eat them this winter instead of freezing more this year?

—Too Many Maters

A: First of all, TMM, the time and effort you put into those tomatoes last year means absolutely nothing. Like a dog, you must clear your mind of what's done and run forward into the future. If your frozen tomatoes remain in good shape, then use them, and use them soon, because they may not last much longer. If they're already freezer-burned or otherwise disgusting, then feed them to the chickens, the compost pile or, if possible, George W. Bush.

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Chef/Owner Jay Wulf
Tina Larkin

Restaurant Review

Greenside Café

Mountainside dining with more than a view

Right off the bat, restaurants in Cedar Crest and other small mountain villages have one thing going for them: an intensely chill attitude. I don’t know if it’s due to the small population or altitude, but every one I’ve ever visited has that trademark vibe to it. Greenside Café is no exception.

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Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.