Thank you to everyone who made it to the farm yesterday to relax, swim and eat good food. It was a lovely afternoon.
Last Thursday, we made compost with all of our vegetable scraps, including pulled plants from the field, kitchen waste and leftover harvest. I took pictures that day and now the pile has already shrunk by half! We will use the compost in our potting soil next spring.
This week's pick list is:
- Green beans
- Napa Cabbage
- Sweet Onions
- Dill, Parsley, Cilantro, Basil
We had this tomatillo salsa yesterday. Many of you asked for the recipe. I am glad you enjoyed it!
Roasted Tomatillo Salsa Verde (Adapted from theyummlylife.com)
- 2 lbs. tomatillos, husks & stems removed (approx. 25-30 medium size)
- 4 garlic cloves
- 1 medium onion. thickly sliced
- 3 green peppers
- 2 small or 1 large jalapeno
- 1/2 cup cilantro, loosely packed
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon kosher salt
- 2 Tablespoons cider vinegar
Preheat oven to 500 degrees. Place tomatillos, onions, garlic, green peppers and jalapeño peppers on a baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices.
Peel, stem and deseed the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos.
Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed.
Wait at least 4 hours to eat to allow the flavors to blend and vinegar to mellow. Best if eaten the next day. Store in refrigerator for up to 2 weeks.