Last week I included some tomatillos in some of the baskets. This very distant tomato relative is a staple in Mexican cooking, it puts the verde in salsa verde. At the farm we use it fresh chopped with cucumbers and onion in this recipe:

http://crazydaisycsa.com/wp-content/uploads/2011/12/Tomatillo-Salsa.pdf

Or in enchiladas verdes

http://allrecipes.com/recipe/authentic-enchiladas-verdes/

They’re good at all stages of development and keep very well. The greener ones have a more tart flavor and the riper yellowish ones tend to be a little sweeter. I usually use a mix of green and yellow for a balanced flavor, but they are fun to experiment with so use whichever you like!

I also got this link from a customer, a perfect happy soup for a chilly day!

 http://www.nigella.com/recipes/view/happiness-soup-207

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