What to do with Tomatillos??

Tomatillos (toe-ma-tee-ohs)

Tomatillos are also called "tomate verde" in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use

Storing Tomatillos:

If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags.
Either store on the counter or in the refrigerator. They should never be stored in air-tight containers.
They will keep well for several weeks to a month. They may also be frozen whole or sliced.

Preparing Tomatillos:

Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst.
Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

Cooking Tomatillos:
Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.

Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
Fire Roasting - Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

Tomatillo-Avocado Salsa Recipe

Recipe Type: Appetizer, Salsa, Dips & Spreads, Tomatillos, Avocados, Chile Peppers
Yields: serves many
Prep time: 20 min

Ingredients:

1/2 pound tomatillos, husked, rinsed, and quartered
1/4 to 1 fresh jalapeno chile pepper*
2 garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro
1 tablespoon extra-virgin olive oil1 large ripe avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed lime juice Coarse salt to taste

* You can adjust the amount of chile peppers according to your taste.

Preparation:

In a food processor, process tomatillos, chile peppers, garlic, and cilantro until coarsely chopped.

Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.

Enjoy with your favorite chips! 

Storing Basil

Yummy Basil

Basil should always be stored dry to prevent the leaves from turning black. A warm-weather crop, fresh basil is also sensitive to cold temperatures. Basil that is to be used within five days should be wrapped in a dry paper towel and kept in an airtight container at about 50 degrees (you can wash it just before use).

Balsamic-Glazed Chickpeas and Mustard Greens

Balsamic-Glazed Chickpeas and Mustard Greens

(printer-friendly version)

I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

Ingredients

• 10 ounces mustard greens
• 1/2 large red onion, thinly sliced
• 4-6 tablespoons vegetable broth, divided
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes
• 1/2 teaspoon salt (optional)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon soy sauce
• 1/4 teaspoon agave nectar or sugar
• 1 cup cooked chickpeas, rinsed and drained

Instructions

1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
4. Serve warm, with additional balsamic vinegar at the table.

Preparation time: 10 minute(s) | Cooking time: 15 minute(s)

WEEK 13 2012

July 30 and August 2

Wow, I can't believe we are already at week 13.  Thank goodness we got some rain this week!  Unfortunately, the winter squash have been taken over by the squash borer beetle which leads to soft squash.  So, we are not expecting to have a surplus of winter squash.  I will say the ones that have made it are delicious and really dry. 


This week in your boxes you will find:
Tomatoes
Tomatilloes
Garlic
Winter Squash
Summer Squash
Basil
Oregano
Sweet Peppers
Hot Peppers
Potatoes
Kale
Mustard

Please Note: this summary is written before you receive your box—please be aware that some guesswork is involved. As always, be sure to thoroughly wash all of your vegetables


We hope that you enjoy the veggies!!

WEEK 12 2012

July 23 and July 26

This week you will find:

Tomatoes
Grape Tomatoes
Sweet Corn
Cukes
Summer Squash
Winter Squash
Garlic
Peppers


We hope that you are doing well and enjoying the hot weather!

We are celebrating Evaline's 3rd Birthday this week!!  Make a wish for her.  Also, Adam had a birthday last week.

  Hope that you are able to can or freeze all the tomatoes.  Adam and Gabe have made and canned several gallons of Marinara Sauce and it is so yummy.  I know that we will really love it in the winter time. 

WEEK 11 2012

July 16th and July 19th

Tomatoes
Potatoes
Corn
Garlic
Squash
Tomatilloes
Peppers
Grape Tomatoes

Week 10 2012

This week you will find

Tomatoes
Sweet Corn
Shelling Beans (open the pods and cook the beans only)
Potatoes
Garlic
Sage
Parsley
Oregano
Chives
Basil
Summer Squash


We had a few changes on the farm this past weekend.  Adam and Evaline went to the Anna Animal Swap and sold Pumpkin and Broccoli.  We are very happy to say they have a new lovely home and we are goat free.  The goats were a lot of fun, but we were ready to be have a little more freedom.  However, we Evaline  got a new bunny that she named Flopsy Mopsy and we have 18 new little ducklings that have made home from themselves on the little bit of pond we have left.
Also, we have switched over from sprinklers to drip irrigation from our well.  We are no longer able to irrigate from our pond it is too low!!  We did get a tenth of an inch of rain, but we really need much much more.  We are very happy that the temperate has dropped.

Week 9 2012

HAPPY 4TH OF JULY!!

We hope that this holiday week is wonderful and full of fun festivities for you and yours!
We are very excited to offer Sweet Corn this week- it is so yummy.  We had our first ears last night and they were delicious.   Actually, it was a fabulous local meal of Cedar Lake Fish caught that day, squash, green beans with roasted garlic, and corn.

The past few nights we have had great wildlife viewing in our yard... a barred owl.  She is so majestic and so much fun to watch.  Gabe, our intern, brought out his night vision glasses which provided great entertainment.  Ahh... country living. 

This week in the box:
Corn
Green Beans
Garlic
Tomatilloes
Parsley
Basil
Squash
Oregan
New Potatoes

We wish you a safe and happy holiday!

Recipe for Green Beans with Oregano. Why eat plain old green beans when with just a few minutes preparation, your beans can sing! A little garlic and herbs can go a long way.

Ingredients

• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 3/4 pounds fresh green beans, blanched
• 1 teaspoon fresh oregano (or 1/2 teaspoons dried)
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Sauté garlic in oil until just beginning to brown. Add the green beans, salt and pepper and cook until heated and crisp-tender (about 3-4 minutes). Add oregano, sprinkle with lemon juice, mix and serve.

Tomatillo and Garlic Salsa

Tomatillo and Garlic Salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 head garlic cloves, separated and peeled
• 3 fresh jalapeno peppers
• 1 bunch fresh cilantro
• 1/2 cup water, or as needed
• salt and pepper to taste

Directions

1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Green Beans with Oregano

Recipe for Green Beans with Oregano. Why eat plain old green beans when with just a few minutes preparation, your beans can sing! A little garlic and herbs can go a long way.

Ingredients

• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 3/4 pounds fresh green beans, blanched
• 1 teaspoon fresh oregano (or 1/2 teaspoons dried)
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Sauté garlic in oil until just beginning to brown. Add the green beans, salt and pepper and cook until heated and crisp-tender (about 3-4 minutes). Add oregano, sprinkle with lemon juice, mix and serve.