Harmony Valley Farm: August 25, 2022 - This Week's Box Contents Featuring Tomatillos

Well, somehow, we have reached the end of another month and summer will be coming to a close before we know it. Late summer is a great time to eat local vegetables in our midwestern season as there is so much abundance which means endless meal possibilities! This week we’re featuring Tomatillos, technically a fruit but we treat them more like a vegetable. Tomatillos are fun to use as they are much different than any other vegetable and have some unique qualities. This week I’ve selected two recipes for you to consider trying. The first is for a Roasted Tomatillo & Black Bean Chili. You can never go wrong pairing tomatillos with beans and chili is one of those dishes most people like. The other recipe for Chilled Watermelon & Tomatillo Salad uses raw tomatillos. It’s a nice play on sweet and tangy.

I stumbled upon a new use for green bell peppers that I have never seen before. Turn them into a gluten-free, Paleo alternative for bread and use them to make a Bell Pepper Sandwich! While we’re talking peppers, what are you going to do with one jalapeño this week? Use it to make Baked Jalapeño Pepper Mac & Cheese or One-Pan Cheesy Jalapeño Chicken & Corn. Both options would make a tasty dinner option!

We are in the peak of tomato season and hopefully we’ll still have a few more weeks to enjoy them in their fresh form. Use this week’s small tomato selection to make this Tuscan Cherry Tomato & White Bean Salad. Eat it as a side dish, or enjoy it as a main dish item for a light lunch. In our Facebook group a member recommended this recipe for Tomato Galette with Honeyed Goat Cheese, Caramelized Shallots & Fresh Thyme which looks amazing! If you’re feeling adventurous, try this recipe for Fresh Tomato Spice Cake. Tomato cake? Why not?! If you do try this recipe, let us know how it turns out!

For this week’s suggestions for using edamame, I turned to our Facebook Group and found a few suggestions I had forgotten about. This Easy Edamame Salad with Black Beans & Corn is a very doable recipe and would make use of this week’s sweet corn. This is a good option if you need something quick and easy. This recipe for Teriyaki Sushi Salmon Bowls is also a simple recipe, but has a fancier feel to it. And lastly, the kids will likely go for this Crispy Parmesan Garlic Edamame.

I’m going to wrap up for this week, but before I do, I’ll offer a glimpse of what is yet to come. While the end of summer is upon us, it’s not done yet! In addition to more tomatoes, sweet corn, watermelons, and melon, we still have a lot more peppers yet to harvest. You can look forward to orange Italian frying peppers, mini-sweet peppers, Korean chiles, poblanos and guajillos. Have a great week and I’ll see you back in this space next week!

—Chef Andrea

Vegetable Feature: Tomatillos

by Andrea Yoder

Tomatillos--used like a vegetable, classified as a fruit, and may be used for so much more than just salsa! The fruit of a tomatillo is hidden inside a protective husk that looks like a paper lantern. As the tomatillo grows, it fills out its husk, which is how we know when it’s ready to pick. This outer husk is not edible and should be removed before you use them. The fruit inside might feel a little sticky, which is normal. Just give them a quick rinse and you’re ready to go.

We plant tomatillos with our tomatoes in two separate plantings. The plants are similar, but tomatillos are more wild and have a thick stem that seems disproportionately thick and sturdy in comparison to the fruit. However, if you could see the plants now, you’d know the plant needs that thick stem to hold up the weight of the plant as it can grow to be quite large and may be loaded with fruit!

Tomatillos may be eaten raw or cooked and have a mild, tangy flavor that is slightly fruity. When raw, tomatillos are firm with a dense flesh. Once cooked, they soften and break apart becoming more like sauce. Interestingly, they also contain pectin which is a natural thickener that is released when they are cooked. Their innate pectin can help thicken soups and sauces.

I can’t ignore the fact that one of the most familiar ways to use tomatillos is in making salsa! There are different ways to make tomatillo salsa, also known as salsa verde. It may be prepared with all raw vegetables which will give you a fresh, chunky salsa. The alternative is to cook the tomatillos in a little water before blending the softened, cooked tomatillos with the other salsa ingredients. If you cook the tomatillos first, you’ll get a more smooth salsa. Roasting tomatillos along with the other salsa ingredients such as onions, garlic, peppers and even limes cut in half will further develop the flavors of these ingredients giving you yet another version of tomatillo salsa. Tomatillo salsa is delicious when simply served as a snack or appetizer along with tortilla chips, but it can also be used to top off tacos, quesadillas, make enchiladas, or served alongside your morning eggs or stirred into a bowl of black beans and/or rice.

Over the years I have learned that salsa is not the only use for tomatillos. The tanginess of tomatillos pairs very well with pork and can make a delicious stew which is thickened by the pectin in the tomatillos. They can also be used to make sauces for chicken and bean dishes, blend them into guacamole, or incorporate them into soups, salads or even dessert!

Tomatillos are best stored at room temperature until ready for use. They are also very easy to preserve for use in the off-season. One option is to make salsa now and either can or freeze it. Alternatively, you can freeze tomatillos whole and raw. Simply remove the outer husk, wash and dry the fruit. Put them in a freezer bag and pop them into the freezer. They don’t retain their firm texture after freezing, so don’t be surprised if they are soft when you thaw them.

Aside from the two featured recipes this week, head over to our Recipe Archives where you’ll find more tasty possibilities from past newsletters!

Chilled Watermelon Tomatillo Salad

Yield: 6 servings

Photo from nourish-and-fete.com

4 cups watermelon, chopped into 1” pieces and chilled

1 cup tomatillos, husks removed and sliced

1 shallot or onion, chopped

1 jalapeño pepper, seeded & chopped

2 Tbsp olive oil

1 ½ Tbsp lime juice

1 tsp honey

¼ tsp sea salt

A few turns freshly-ground black pepper

¼ cup crumbled cotija or feta cheese

2-3 Tbsp thinly sliced mint leaves

In a large bowl, combine the watermelon, tomatillo, shallot or onion, and jalapeño. Set aside.
In a small jar or measuring cup, combine the olive oil, lime juice, honey, salt, and black pepper. Shake vigorously or whisk to combine, then drizzle over the watermelon.
Top with feta cheese and mint leaves. Serve right away

Recipe borrowed from www.nourish-and-fete.com.

Roasted Tomatillo and Black Bean Chili

Yield: 4 servings

Photo from recipewisdom.com

1 pound tomatillos, husks removed & quartered

Salt, to taste

1 Tbsp sunflower oil, plus more as needed

½ pound ground turkey, chicken or beef

1 cup chopped onions

½ cup chopped celery

1 jalapeño pepper, seeded and finely chopped

1 ½ tsp dried chipotle chile powder

½ tsp ground cumin

1 tsp dried oregano

1 ½ tsp finely minced garlic

3 cups cooked black beans, with cooking liquid

For serving: Grated Cheddar or Monterey Jack Cheese, hot sauce, sour cream lime wedges, diced avocado.

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper and arrange the tomatillos on the baking sheet. Sprinkle the tomatillos with salt and roast until they collapse and begin to color, 25 to 30 minutes. Set aside.
Meanwhile, heat the tablespoon of oil over medium-high heat in a large, heavy-bottomed pot. Add the ground meat and cook, stirring often, until it releases liquid, reabsorbs it and begins to brown, about 10 minutes. Add a bit more oil if the pan dries out. Lower the heat to medium-low and add the onions, celery, jalapeño, chile powder, cumin, oregano and 1-1 ½ tsp salt. Cook, stirring often, until the whole mixture softens and shrinks, about 15 minutes. Add the garlic and cook, stirring often, for another 5 minutes.
Add the tomatillos and any liquid that has gathered on the baking sheet. Stir in the beans and bring the mixture to a low boil. If there is not enough liquid in the pan to just cover all the ingredients, add water to the pan before bringing it to the boil. Cover the pot, reduce the heat to medium-low to maintain a low simmer. Cook, stirring occasionally, until the ingredients have melded together, about 30 minutes. Add a bit more water if the chili gets too thick in order to achieve the texture you prefer. Taste and add salt if needed. Serve with copious toppings on the side.

Recipe adapted slightly from www.recipewisdom.com.

Wednesday, August 24, 2022

August 25, 2022 - This Week's Box Contents Featuring Tomatillos

Cooking With This Week's Box

Vegetable Feature: Tomatillos

Chilled Watermelon Tomatillo Salad

Roasted Tomatillo and Black Bean Chili

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