Saturday, May 1, 2010

What a SUPER SATURDAY!


Today we had an awesome offering! I had wonderful volunteers. Someone made off with two baskets that weren't theirs. I was not happy about that but, all in all it was a great day.
Today we received.
  • 8 kiwi
  • 5 Bananas
  • Cantaloupe Melon
  • Honey Dew Melon
  • 3 lbs. of Jazz Apples
  • 3/6 oz cartons of Blackberries
  • Romain Lettuce
  • 4 Roma Tomatoes
  • radishes
  • 4 Artichokes
  • Spinach
  • 2 Cucumbers (not shown)



I also ordered the Mexican Pack for an additional $6.50. I received
  • 2 Grey Squash
  • 6 Limes
  • 4 Jalapenos
  • 10 Tomatillos
  • 1 Head of Garlic
  • 4 Avocados
  • 2 White Onions
  • Cilantro
  • 2 green onions

So what should I do with my Mexican pack?

Tomatillo Salsa Verde Recipe
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.


Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 JalapeƱo peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.

No comments:

Post a Comment