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misc check in and tomatillo recipes

good evening crew.

man, this soggy labor day weekend managed to come and go quick.  has autumn swooped in on us?  if we have a long warm september as we did last year, that would be a pleasant close to a damn nice gardening season.

leah battling on the botticelli front
well done on last weekend's workday to everyone who made it.  we accomplished a lot in a short time.  we cleaned up several areas and booted out the weeds. I'm glad we could cap it off with a swim.  that wouldn't have flown if we'd been meeting this past saturday. keep your eyes peeled for another group workday.  though the Saturdays are filling up fast we'll do out best to find an open one.  if not this month, then DEFINITELY next month.

stripping the bines of the flowering heads (hops)
With the help of Andrew once and Wes once, the hops harvest was smooth and productive.  This year we'll have the chance to malt our barley and use the hops from our garden too.   In other words, come over this winter for some homebrew!

GardenShare, a local food advocacy non-profit, is having a group picnic on Saturday the 18th at Sugar Hill farm in DeKalb.  We'll likely attend.  more info:  http://www.gardenshare.org/content/events-calendar

lea (my sis) pulling the canning basket from water bath
we've been in the kitchen busy with canning tomatoes, making peach preserves and coming around the bend is tomatillos, for salsa verde.  everyone will receive these little gems at least once this month.  enough to make a fresh batch to enjoy immediately or freeze.  the year round shares have the option of  getting a larger portion of the harvest to can or freeze salsa.

Pickled Tomatillos
-1 QT worth-

1 lb husked green tomatillos- halved if small, quartered if large
2 sweet or mild peppers-cut into 1 in strips
2 or 3 hot peppers- seeded and sliced into rings
3 garlic cloves- sliced
3 oregano sprigs
1 cup white wine vinegar
1 cup water
2 tsp pickling salt
1 tsp sugar
1/2 tsp cumin seeds

In a QT jar, combine first five ingred.  Bring the rest to a boil in a saucepan, and pour the hot liquid over the vegetables.  Let it cool down.

Close the jar and refrigerate for at least a week before tasting.  Will keep well for 2+ mos in fridge since vinegar is a preservative.

 Salsa Verde
-makes 3 pints-

2 1/2 lbs tomatillos- halved if you blend them or smaller chop for a chunky salsa
1/2 lb roasted, peeled, and seeded chile peppers (or chop in a mild pepper of your choice)
2 cups chopped onions
6 garlic cloves- chopped
3/4 cup lime juice
2 1/2 tsp pickling salt
1 tsp ground cumin (optional)

Cook tomatillos until tender, around 10 minutes.  Cool slightly and blend now if you want to go that road.
Return to pot.

Add in the rest.
Bring to a boil, reduce heat and simmer for 15 minutes.

IF CANNING then ladle salsa into pint or half pint hot jars to within 1/2 inch from the top.  Wipe clean the rim of the jar and put on the two piece caps.  Process for 15 minutes in boiling water bath.  Store jars in cool, dark spot.

Otherwise pop in the fridge and enjoy within a couple weeks.  It's edible after this, but may have some (fermented) zing to it.

I love it on scrambled eggs. Also as a condiment with rice or the classic dip and chip routine.

nipper! new addition to the crew

with love, flip

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