DIGGING DEEPER

In Your Share (Sept 7th edition)

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Tomatillos are ripe this week! These are in the solanum family and cousins to tomato, pepper & eggplant. They have cool little flowers with mustard yellow petals and a black dot in the center. The husks begin to form early in the summer, but they are not ripe until the fruit pokes through. We grow several varieties – some have an all green fruit and others are blushed with a pretty dark purple. We probably won’t have them in the share more than a couple of times this summer so take advantage while they are here and make a little extra salsa verde to put in the freezer! You’ll find recipes for tomatillos and everything we grow on the farm at Cook With What You Have. CSA members will find the password to the site in your email – enjoy your 24/7 access to recipe inspiration!

This week your share may include…

  • Carrots: Sweet summer carrots!
  • Cabbage: Beautiful little heads of red cabbage
  • Collard Greens: Beans and greens are one of my favorite combinations as we head into fall. You can use these in traditional black eyed peas or sneak them in to your favorite italian ribollita or white bean & ciabatta soup.
  • Cucumbers: Sweet & tasty slicers
  • Eggplant: Some of these japanese eggplant are almost big enough to make eggplant parmesan! There are also a few green heirloom globe eggplant in the mix.
  • Lettuce: These summer crisp lettuce varieties are beautiful & tasty this time of year.
  • Potato: Purple Majesty is a royal blue potato exceptionally high in antioxidants. The blue goes all the way through. Makes really good home fries!
  • Anaheim Peppers: These are traditionally used for chile rellenos. They usually have just a mild amount of heat, but occasionally they’re hot so I’d advise tasting them first if you’re wary of too much heat. Try them in salsa verde with the tomatillos!
  • Parsley: This Italian flat leaf parsley makes a nice tabbouleh or roast it with some fresh tomatoes for a quick pasta sauce.
  • Summer Squash: Nice mix of green & yellow zucchini, crookneck and patty pan.
  • Tomatoes: Both slicing & heirloom tomatoes.
  • Tomatillos: Time for Salsa Verde. If your favorite recipe doesn’t call for roasted Anaheim peppers try adding some – its delicious!

Coming soon… Sweet Italian Peppers!