Thursday, September 12, 2013

Tomatillo Salsa

This week the entire farm share came to me - which is rather daunting.  I now have:  2 pounds beets, 1 pound carrots, 1 pound peppers, 1 pound + 1 quart tomatoes, 3 garlic heads, 1/2 pound of shallots, a bunch of huge scallions, 1 bowl of arugula, 1 bowl of mixed greens, 2 pounds eggplant, 3 delicata squashes, 1 peck of apples, 1 head of cabbage (add that to the 2 I already had at home), a quart of tomatillos, a pint of hot peppers, parsley, and a handful of cilantro and a few raspberries.  I didn't even try to get the blackberries, husk cherries, or flowers.  That was enough!  In addition to cabbage at home I still had beets, peppers and poblano peppers from last week.

There were 3 tomatillos in my kitchen from last week and when I added them to the quart from today it was just enough to make a batch of Tomatillo Salsa.  I used garlic, cilantro and hot peppers from the farm share, although I used red jalapeños rather than green chiles.  So it isn't really a salsa verde, it's more Navidad, perhaps?  I also did not have enough plain cumin, so I used what I had and added a little of the cardi (coriander and cumin mix).  Still, it made just over 4 cups which are in 3 jars: 2 half-pints and one pint.

I have a plan to make more tabouli salad tomorrow, to use the scallions, parsley and some of the tomatoes.  If I don't use up all the tomatoes I'll freeze them in my collection for sauce.  Someday I'll have time.  The apples will get made into applesauce soon as well.  I also have a collection of poblano peppers that I hope to roast a little and maybe stuff with cheese or something.  I'll figure something out. 

1 comment:

  1. Kind of amazing how we work so hard to get vegetables and then we suddenly have too many and don't know what to do with it all. I froze all sorts of peppers last year (when they were on sale)and we have hardly touched the big bag. I do hate waste too. I have never tried tomatillos, though I have tried to grow them...and failed, lol.


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