CSA share blogging #4

[larryhammer]

Of last week's share, the corn went down sweet; the zucchini made another light summer stir-fry; and one of the tomatoes went spectacularly liquid before ripening, while the other turned orange and ended up as spectacular in a Thai red curry with sweet bell pepper (from the store) and thinly sliced carrot. Rosemary is still drying for long-term storage, though Eaglet sometimes sneaks a few leaves for chewing on. The second round of pickling tastes almost ready to snack down on. I've been flirting with the idea of pickling some watermelon rinds, but am hesitant to commit.

This week we got another slender summer share:

one honeydew 🍈
five key limes
six small white onions 🧅
two white potatoes 🥔
basket of tomatillos
two jalapeños
small bunch of parsley

Eaglet is dubious about the honeydew, as it’s the one fruit they historically don’t like, but they seem willing to try it—though possibly without lime juice. The jalapeños, they are outright negative about, having imprinted early in life on Dragons Love Tacos; they may go into dishes they aren’t likely to want anyway. Or into a jar of pickle juice (without watermelon rinds). Tomatillos (with a couple limes) are with the usual neighbor, in exchange for fresh pasta. Onions and potatoes are in the “root-cellar” drawer, and the parsley awaits its pesto destiny.

—L.

Comments

What to do with tomatillos

[(Anonymous)]

We used to get bunches of tomatillos from our CSA that we didn't know what to do with, until I found this tasty recipe. Now we will actually go out and buy them ourselves:

Tomatillo, Tomato and Avocado Gazpacho (Martha Rose Schulman)

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
½ cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

1. Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.

2. Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

3. Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

--Ian Kinman

Re: What to do with tomatillos

[larryhammer]

That sounds yum. Thanks!

Long time no see, even in phosphors -- how are you doing?

[oracne]

I eat watermelon salted, and honeydew is also good with salt. Maybe test that out?

[larryhammer]

Worth trying!