HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF WEEK 18: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT

1. Fennel: Grilled and eaten alongside this week’s featured recipe, below.

2. Beets: Formed into latkes with the sweet potatoes (number 6) and pan fried.

3. Green leaf lettuce: Salad!

4. Dandelion greens: Blanched and frozen for winter.

5. Spicy salad mix: Salad!

6. White sweet potatoes: See number 2.

7. Tomatillos: See this week’s featured recipe, below.

8. Poblano peppers: Ditto.

9. Yukon Gold potatoes: Went into a curry with a leftover eggplant from my week off.

10. Delicata squash: Became a pizza topping, along with bacon, mozz, onions, and garlic.

11. Bosc pears: Snack!

THIS WEEK’S RECIPE:
FRESH TOMATILLO SALSA

I had been dreaming of fish tacos all week. I’d even saved a little cabbage from last week’s share expressly for the purpose. So when sustainably caught swordfish went on sale, I jumped for joy. Grilled fish tacos are always a treat, but they’re even more delicious as a vehicle for this tangy tomatillo salsa, a variation on a theme from Rick Bayless and a fantastically easy way to use up tomatillos and peppers. Because this salsa calls for fresh, not roasted, ingredients, it’s meant to be eaten right away, but I added a few enthusiastic squeezes of limejuice for staying power and lunched on it again the next day.

» 12 to 14 tomatillos, husked, rinsed, and quartered
» 1 or 2 large garlic cloves, peeled and quartered
» 3 or 4 green chiles, cored, seeded, and roughly chopped
» zest of 1 lime and juice from one half
» ¼ cup water
» ½ tsp salt

Put all ingredients in a food processor and pulse until thoroughly blended. Add more water and salt as desired.

You can substitute cilantro or other herbs for the lime, or go crazy and use both. Serve on fish tacos, over rice, in scrambled eggs—anywhere you’d like a fresh and tangy kick. Buen provecho and happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

Views: 163

Comment by Kirsten Madaus on October 10, 2013 at 9:24pm

Jennifer,

This looks so good!  I've canned two batches of salsa verde (or maybe three, I'm in a canning fugue state these days) including one using half roasted green tomatoes and half roasted tomatillos because I didn't get a canning amount of tomatillos in the farm share.  The idea that I can just blend them up and use fresh, though--that's a terrific one to keep in mind.  Thanks!

Comment by Kirsten Madaus on October 10, 2013 at 9:24pm

And the pizza--YUM!

Comment by Jennifer on October 16, 2013 at 9:58am

Kirsten: Mmmmm, tomatillo salsa in deep midwinter. Now that's something to look forward to come February.

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