Tomatill-yo!
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Someone’s going to kill me for that title. We got more tomatillos in this week’s share but I still had half of last week’s tomatillos left, so I whipped up some tomatillo salsa last night after I got back from picking up the share. The first time I made tomatillo salsa I tried a recipe from epicurious that had lime juice and other things in it and it was way too watery. Yesterday I just put tomatillos, onions, cilantro and a little kosher salt in the food processor, processed until it was still chunky and it was much tastier and less runny. |
On with the rest! Week 10:
Summer Squash-1 pound
Lettuce-1 head
Bright Lights Swiss Chard-1bunch
Romano Beans-1 pound
Cilantro-1 bunch
Sungold Cherry Tomatoes-1 basket
Lilac Peppers-2
Slicing Tomatoes-2 pounds
Orient Express Eggplant-2
Sweet Onions-2
Tomatillos-1 pound
Fennel-1 head
I finally have everything I need to make gazpacho (I have cukes leftover from last week) and I think I’ll whip up a batch tonight. The other thing I’m definitely going to make is gnocchi with sauteed eggplant, chopped tomato, and basil. We’ll just have to see with the rest.
yellow peaches
nectarines
prune plums
To eat the plums or make plum cake? These are tough decisions.