There is so much food coming in on the farm right now. The shares are loaded, so make sure you bring lots of bags and maybe a helper to carry them. :)
There is so much food coming in on the farm right now. The shares are loaded, so make sure you bring lots of bags and maybe a helper to carry them. :)
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I love tomatillos. I planted extra this year, because I love them so much. They are so full of flavor and easy to use. Throw them into any tomato sauce for a richer flavor, and also any Mexican dish or chili. They are available for pick your own in the back field across from the hoop house. Below is my favorite recipe! Roasted Tomatillo Salsa
Roasting the tomatillos first gives this salsa an irresistible depth of flavor and smooth texture. Preheat the broiler. Line a baking sheet with aluminum foil. Place in a single layer on the baking sheet: 1 pound tomatillos, husked and rinsed Broil until darkened and softened on one side, about 4 minutes; turn the tomatillos over and broil on the other side 5-6 minutes more. Let cool completely. Place the roasted tomatillos (and any juice that has accumulated around them) in a blender or food processor along with: 3 fresh hot green chili peppers (such as serrano, or jalepeno), seeded and chopped 1 small clove garlic, minced (optional) Coarsely puree, leaving the mixture a little chunky. Remove to a medium bowl, and stir in: 1/4 cup water 1 small white onion, finely chopped, rinsed and drained 3 to 4 tbsp of chopped fresh cilantro 1 tsp salt 3/4 tsp sugar To thin salsa to a medium consistency, add: Up to a 1/4 cup of water Let the salsa stand for a few minutes before serving to allow the flavors to develop. Compliments of Joy of Cooking cookbook Here are some recipe's given to me by the share members this week. I LOVE hearing about what is made with all the food and how it's shared. This first recipe is Zucchini Apple PIe. I have had a slice of this pie, and I can verify that it really does taste like apple pie!! Zucchini Apple Pie Toss together: 4 cups of sliced zucchini, cooked until tender crisp (big zucchini's work too) 2 Tbsp lemon juice dash of salt Mix in a Bowl: 1 1/4 cup sugar 1 1/2 tsp cinnamon 1 1/2 tsp cream of tartar dash of nutmeg 3 Tbsp flour Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a 9-inch pie crust and dot with butter. Add the top crust and bake at 400 F, 40 minutes or until golden brown. Next is Mila's Gazpacho. She made this just so she could have a tomato and cucumber free zone in her house, or at least until the next share pick up. I was told she quadrupled this recipe for her family. Mila's Gazpacho 5 Tomatoes 1 Cucumber 1/4 cup olive oil 1/4 cup vinegar ( I use rice vinegar, but other kinds will also work) 1 roasted bell pepper - red if possible (Roast pepper on gas stove or grill until skin is all black. Place in zip lock bag and sweat for 5 minutes. Remove backened skin by rubbing pepper in the bag. If a little skin is left on pepper, thats OK. Remove stem and seeds.) salt and pepper to tast 2 cloves of garlic Puree everything in a blender. Serve chilled. Top with croutons or toasted bread crumbs. Pickpocket Farm has lots of vegetables for sale now. The onslaught of summer vegetables is definitely here. We still have pickling cucumbers, and slicing cucumbers. The tomatoes are just now coming in, and they look beautiful. Check out the pictures below to see what our family has done with some of the excess. I finally got to make pickles for the family and they should last the year. We will have a supply of bread and butter, kosher dill, and spicy garlic dill. The fridge is filled with 6 jars (I mean 4 jars now) of refrigerator pickles. Here's a couple of summer pizzas we made with our veggies. YUM! Into the oven they go! On the really hot days, you can just put your pizza stone on the grill and keep the heat outside.
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AuthorAudrey Gerkin, is a gardener gone wild, after teaching in special education and raising 3 beautiful girls, ages 5 - 10, she has found a new calling in farming. Archives
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