Harmony Valley Farm: Tomatillo

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 11, 2021

August 12, 2021 - This Week's Box Contents, Featuring Tomatillos!

Cooking With This Week's Box

Tomatillos:
Hot Dogs with Tomatillo-Melon Pickle Relish & Pickled Onions (See Below)
Tomatillo & Corn Salad with Chipotle and Feta (See Below)
Green Chilaquiles with Fried Eggs
Huevos Divorciados Plus 20 More Tomatillo Recipes!
Spiced Chocolate Cake with Tomatillo Sauce

Porcelain Garlic:
Garlic-Scented Tomato Salad

Yellow Onions:
Zucchini and Onion Gratin
French Onion Cheese Bread

Green Slicers and/or White Martini Cucumbers:
Refrigerator Garlic Dill Pickles
Grilled Fish with Tomato-Cucumber Salsa

Green and/or Italian Zucchini:
Chocolate Oatmeal Zucchini Cookies
Tex Mex Chicken and Zucchini

Orange Carrots:
Edamame, Carrot and Cucumber Salad with Soy Ginger Dressing
Carrot Zucchini Muffins

Green Beans or Navajo Romano Beans:
Green Beans with Garlic and Fresh Tomatoes
Green Bean Wild Rice Casserole

Edamame:
Wasabi Roasted Edamame
Garlic Chili Spicy Edamame

Sweet Corn:
Quick and Easy Corn Fritters
Vegetable Enchiladas with Tomatillo-Cream Sauce

Sun Orange, Chocolate Sprinkles or Red Grape Tomatoes:
Roasted Tomato Crostini
Baked Salmon with Corn, Burst Tomatoes and Basil Vinaigrette

Green Bell Peppers:
Greek Chicken Kabobs (with Peppers, Onions, Tomatoes & Zucchini)
Green Pepper Steak with Tomatoes and Onions

Jalapeño Pepper:
Crispy Bacon Jalapeño Popper Stuffed Chicken Breast
Southwestern Eggs Benedict with Jalapeño Hollandaise

Variety of Tomatoes:
Corn and Tomato Salad with Torn Croutons
Corn and Tomatillo Pizza with Tomatoes & Basil

Sun Jewel Melons and/or Sweet Sarah and/or French Orange Melons:
Chardonnay Cantaloupe Sangria
Summer Melon Salad with Honey Lime Dressing

Green Chilaquiles with Fried Eggs
photo from holajalapeno.com

Hello!

This week we’re featuring tomatillos, a unique “vegetable” that is actually a fruit! Every year I try to find non-traditional ways to use tomatillos beyond the usual Salsa Verde. This year in my search I discovered a fabulous new blog featuring Mexican/Mexican-American Recipes, holajalapeno.com. This is where I found the inspiration for this week’s featured recipe for Hot Dogs with Tomatillo-Melon Pickle Relish with Pickled Onions (See Below). The original recipe called for fresh pineapple in the relish. I went to the store to buy a fresh pineapple and as I stood in the produce department holding a very green, slightly sad looking pineapple, I couldn’t bring myself to buy it! “Come on Andrea, there has to be another alternative.” That’s when it came to me that I could use the Sun Jewel melon instead of pineapple! Sun Jewel melons are often pickled anyway, so it will be perfect! The hot dogs were tasty topped with these condiments, but you can use this relish in a lot of other ways too. It stores in the refrigerator for up to 3 weeks, so you can use it over time!

The other recipe we’re featuring this week is for a Tomatillo and Corn Salad with Chipotle and Cheese (See Below). This is a tasty salad that has a lot of texture as well as different flavors going on in it. The combination of the mild, yet slightly tangy tomatillos, the sweetness from the corn, the spice of the dressing and the creamy cheese makes for a tasty, well-balanced, simple salad.

Vegetable Enchiladas with Tomatillo-Cream Sauce

I pulled up a few other recipes from our archives that have been well-received in past years. This recipe for Vegetable Enchiladas with Tomatillo-Cream Sauce is a winner every time and you can vary the vegetables throughout the season based on availability. I also included the link to a recipe for a very simple Garlic-Scented Tomato Salad. This is a simple recipe, but it really brings out the flavor of the tomatoes! Lastly, if you’re feeling like pizza this week, my recommendation of the day is this Corn and Tomatillo Pizza with Tomatoes & Basil.

What are you going to do with zucchini this week? Maybe a batch of Chocolate Oatmeal Zucchini Cookies or Carrot Zucchini Muffins. You could also try this Zucchini and Onion Gratin or Greek Chicken Kabobs with Peppers, Onions, Tomatoes & Zucchini.

Southwestern Eggs Benedict with Jalapeño Hollandaise
photo from thesuburbansoapbox.com

If you want to kick things up a bit this week, check out these two spicy recipes for Wasabi Roasted Edamame and Garlic Chili Spicy Edamame. If that’s not enough go for the Crispy Bacon Jalapeño Popper Stuffed Chicken Breast or Southwestern Eggs Benedict with Jalapeño Hollandaise!

There’s never a shortage of delicious meals to be had this time of the year. Looking ahead to next week we may have watermelons! Poblano peppers will be ready soon and we’re hoping to see some colored sweet peppers before too long. We’re also hoping for some sunshine to ripen more tomatoes! Have a great week and enjoy these days of summer cooking!—Chef Andrea

Vegetable Feature: Tomatillo

By: Chef Andrea Yoder

Description: Tomatillos are typically used as a vegetable, but technically they are a fruit. The fruit is hidden inside a husk that looks like a paper lantern. You know the tomatillo is ready to pick when it fills the husk nearly completely.

Preparation & Use: 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, tomatillos soften and break apart becoming more like sauce. They contain pectin which is a natural thickener. The outer husk is not edible, so this needs to 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.

Corn and Tomatillo Pizza with Tomatoes and Basil

One of the most familiar ways to use tomatillos is in making salsa! Tomatillo salsa 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.

Mexican Eggs in Purgatory

Salsa is not the only use for tomatillos. There are many other interesting ways to take advantage of their unique tang and natural pectin. The tanginess of tomatillos pairs very well with pork and can make a delicious stew which is thickened by the tomatillo. 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!

Storage: 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.

Growing Information: Tomatillos grow on plants that are similar to a tomato plant, but they are usually larger and have more of a wild, jungle-like appearance. Their main stem is thick and sometimes resembles a small tree trunk! The plants can grow to be over seven feet tall, so we put stakes in between and tie the plants to them progressively as they grow in order to keep the plant upright and the fruit off the ground. Tomatillos grow from pretty little yellow blossoms which are a favorite food source for bumble bees and other pollinator creatures.

Grilled Hot Dogs with Tomatillo-Melon Pickle Relish and Pickled Onions

Yield: 3 cups Tomatillo-Melon Relish and 1 pint Pickled Onions (more than enough to top 8 hot dogs)

Chef Andrea Note: This recipe was adapted from one originally featured at www.holajalapeno.com which used pineapple in place of the melon. The relish and pickled onions are an excellent topping for hot dogs, but could also be used with brats or sausage as well as a condiment to serve with grilled fish or chicken, on sandwiches, or with beans, etc. If you aren’t into meat or hot dogs, skip that part of the recipe and just make the relish and/or pickled onions to serve however you wish.

Tomatillo-Melon Relish:

⅓ cup granulated sugar

1 cup distilled white or apple cider vinegar

1 cup water

1 Tbsp kosher salt

1 tsp mustard seeds

1 pound tomatillos, husked and rinsed

Jalapeño (quantity to your liking), minced

1 cup small diced Sun Jewel melon (rind removed)*

½ cup small diced bell pepper (green or colored)

¼- ½ cup minced cilantro

For the Pickled Onions:

3 Tbsp granulated sugar

½ cup distilled white or apple cider vinegar

½ cup water

1 tsp kosher salt

1 small onion, thinly sliced

For the Hot Dogs:

8 hot dogs or your favorite smoked sausages

8 hot dog buns

Mayonnaise, for serving (optional)

Sliced ripe avocado, for serving (optional)

First, make the Tomatillo-Melon Relish. Combine the sugar, vinegar, water, salt and mustard seeds in a small saucepan. Bring to a boil, whisking to dissolve the sugar and salt.
Meanwhile, cut tomatillos into small dice. Put in a heat-proof bowl along with the jalapeño, Sun Jewel melon, and bell pepper. Pour the hot vinegar mixture over the vegetables and stir to combine. Cool to room temperature then cover and chill for at least 1 hour or overnight. Just before serving, stir in the cilantro.
Next, make the pickled onions. Combine sugar, vinegar, water and salt in the same saucepan you used to make the vinegar mixture for the relish. Bring to a boil, whisking to dissolve the sugar and salt.
Place thinly sliced onions in a heat-proof bowl or a pint jar. Pour the hot vinegar mixture over onions and cool to room temperature. Cover and refrigerate for at least one hour or overnight.
Grill hot dogs to your liking and warm the buns either on the grill or in the oven. Serve the hot dogs topped with the relish and pickled onions. A bit of mayonnaise on the bun and/or some sliced avocado are also delicious!

Note: Both the Tomatillo-Melon Relish and the Pickled Onions may be stored in the refrigerator and used for up to 3 weeks.

*Note: If you don’t have Sun Jewel melon, you can also substitute any variety that is similar such as honeydew or canary melon. The original recipe used fresh pineapple, so that’s always an option as well!

Tomatillo & Sweet Corn Salad with Chipotle and Cheese

Yield: 6-8 servings

1 pound tomatillos, husked and rinsed

1 ½ cup cooked sweet corn kernels

½ medium onion, minced

¼ to ½ cup finely chopped cilantro

Salt & Black pepper, to taste

Dressing:

1 or 2 chipotle chiles in adobo (canned), finely chopped*

2 tsp brown sugar

½ tsp salt, plus more to taste

1 lime, juiced

¼ cup extra-virgin olive oil

4 oz crumbled cotija or feta cheese

Cut tomatillos into small dice. Place in a medium salad bowl along with corn, onions and cilantro. Season lightly with salt and black pepper. Stir to combine and set aside while you prepare the dressing.
In a separate small mixing bowl, combine the chopped chiles, brown sugar, ½ tsp salt and lime juice. Stir until all the salt and brown sugar have dissolved, then drizzle in the olive oil, whisking vigorously until well combined. Taste and add more chile or salt to taste. (Keep in mind that the dressing will be more mild once it is mixed with the tomatillos).
Pour some of the dressing over the tomatillo mixture and stir to combine. You want to use enough to lightly dress the salad, ensuring all components are coated. Stir to combine.
Crumble the cotija or feta cheese into the salad and stir gently. Taste and adjust seasoning to your liking with additional salt and pepper. Serve right away, or refrigerate for 1-2 hours or overnight before serving to allow the flavors to “marry.”

*Chipotle Peppers in Adobo: This recipe calls for chipotle peppers in adobo. Chipotle peppers are available in a variety of forms, but this recipe refers to canned peppers in adobo which is a red sauce. You can find these in the ethnic section of most grocery stores near other Mexican foods. After you use what you need for this recipe, you will still have more than half the can remaining. Transfer the remaining portion to a storage container and refrigerate. They’ll store for several weeks in the refrigerator so you can use them in other recipes, such as enchilada sauce or taco meat!

This recipe was adapted by Chef Andrea with inspiration from a recipe entitled “Summer Salad of Tomatillos” that was originally published on the Williams Sonoma Taste blog.

Wednesday, August 23, 2017

August 24, 2017: This Week's Box Contents, Featuring Tomatillos

Cooking With This Week's Box

This week’s box is packed full, so lets dive in and start cooking. As usual, we’ll start with this week’s featured vegetable, tomatillos. If you’re feeling like making a traditional tomatillo salsa this week, go right ahead. The purple tomatillos in particular make a gorgeous salsa, raw or cooked. If you’re looking for something a little different, try the Roasted Tomatillos & Chickpea Curry recipe in this week’s newsletter (see below). This is a very easy dish to make, leftovers are even better than the first day, and it’s an easily adaptable recipe. You can keep it simple with just the chickpeas, or add some thinly sliced chicken breast to the mix. Serve this dish with slices of fresh, salted cucumbers and diced tomatoes.

This week I came across this recipe for One Pot Pasta for Late Summer. This recipe really does use one pot and celebrates the simplicity of summer cooking, which somehow always comes around to a dish containing pasta and fresh tomatoes! This recipe includes several items in your box including the pint of small tomatoes, some of your zucchini, and an onion. You’ll also need to snip a few herbs from your herb garden to round out this dish which will stand on its own, or serve it alongside a piece of sautéed fish or chicken.

While we’re talking about noodles, I should mention that this week’s yukina savoy can stand in for bok choi in most recipes, including Melissa Clark’s recipe for Spicy Ginger Pork Noodles with Bok Choi which we featured in our June 2016 newsletter. Use the entire bunch of yukina savoy in place of the bok choi in this recipe. This is one of my favorite recipes for several reasons including 1) it’s very easy to make 2) leftovers are equally delicious 3) it’s always a crowd pleaser—who can go wrong with noodles?!

I keep thinking we’re at the end of green bean season, and then Richard finds more green beans! That’s ok though, they’ve been really good and, sadly, this really is the last week for them. I’m going to try this recipe for Ginger & Garlic Green Beans. This recipe is written for a 2 pound quantity of green beans. Unless you have more beans lingering from last week’s box or have some from your own garden to supplement this week’s half pound bag, you’ll need to either cut this recipe down or substitute some other vegetables in place of some of the beans. I’m going to use this week’s broccoli (stems and florets) along with the green beans and smother them both in garlic and ginger. This dish will go great alongside this recipe for Chicken Teriyaki featured at NYTimes Cooking. Serve the chicken over steamed rice, and make sure you make enough so you have plenty of leftover rice to make Fried Rice with Edamame later in the week. There’s a simple recipe featured in our August 2015 newsletter. This recipe calls for a half pound of edamame and some corn. Since we don’t have corn this week, just double the amount of edamame in this recipe. You have about one pound of edamame in your box, so this will work out perfectly. You can use ground pork, as the recipe calls for, or you can leave the pork out and have a vegetarian version. I love fresh edamame in fried rice and I love how fast it is to make fried rice! You’ll have dinner on the table in no time!

This week’s Italian frying peppers are going to find their home on an Italian Sausage Sandwich with Spicy Grilled Peppers and Fennel-Onion Mustard. As long as you have the grill fired up to make the parts and pieces of this sandwich, you might as well enjoy this meal out on the patio taking in some summer night air. This is a substantial sandwich, so you won’t need to serve anything more than some fresh tomato slices to go along with it. Finish off this meal with the French Orange Melon or some chunks of watermelon for dessert! Not sure how to cut up a watermelon? Check out this video at gimmesomeoven.com. The author, Ali, shows you how to cut a watermelon in several different ways!

What shall we do with this week’s cucumbers? Perhaps we should make Cucumber Mojitos! Summer won’t last forever, so make a drink to enjoy as you grill out on the patio. You can make it with or without rum, your choice.

Well, we’ve almost finished eating through this week’s box. The final little bit of zucchini, onions, garlic and the green bell pepper will go into a saute pan and be used in a morning scramble that will become a Breakfast Burrito when wrapped up in a tortilla along with some fresh tomato salsa. I don’t have a recipe for this, so feel free to wing it and customize your scramble to match whatever little bits and pieces of vegetables and other ingredients you have lingering in your refrigerator.

This brings us to the end of another week’s CSA box. If you are wondering where the sweet corn is this week, please take a minute to read Farmer Richard’s newsletter article which will answer your question. I’ll see you back here next week for more summer recipe ideas. Next week’s box should have some colored sweet peppers in it as well as some poblano peppers, which is one of my favorite peppers. Thankfully I have a whole week to figure out how I’ll incorporate them into next week’s meals. Have a great week!—Chef Andrea

Vegetable Feature: Tomatillos

Tomatillos are an interesting “vegetable,” which are technically a fruit. Despite the fact that they are often referred to as a “green tomato,” they are a bit different. Tomatillos grow on plants that are similar to a tomato plant, but they are usually larger and have more of a wild, jungle-like appearance. Their main stem is thick and sometimes resembles a small tree trunk! The plants can grow to be over seven feet tall, so we put stakes in between and tie the plants to them progressively as they grow in order to keep the plant upright and the fruit off the ground. Tomatillos grow from pretty little yellow blossoms which are a favorite food source for bumble bees and other pollinator creatures. The fruit is hidden inside a husk that looks like a little paper lantern. You know the tomatillo is ready to pick when it fills the husk completely. While most tomatillos are green, this year we’re growing a heirloom purple variety that, when fully ripe, is dark purple on the outside and light purple inside!

Tomatillos may be eaten raw or cooked and have a mild, tangy flavor that is slightly fruity. Purple tomatillos are more fruity and sweet than green tomatillos. When raw, tomatillos are firm with a dense flesh. Once cooked, tomatillos soften and break apart becoming more like sauce. They have a lot of natural pectin which is a natural thickener. The outer husk is not edible, so this needs to 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.

One of the most familiar ways to use tomatillos is in making salsa! Tomatillo salsa may be prepared with all raw vegetables which will give you a fresh, chunky salsa. The alternative is to cook the tomatillos on the stovetop with 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. You can roast the vegetables over an open flame on a grill or gas burner on your stove or put them in the oven under the broiler so you get that nice charred exterior. 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.

Cooked purple tomatillo salsa (left) and
fresh purple tomatillo salsa (right)

Salsa is not the only thing you can do with a tomatillo. There are many other interesting ways to take advantage of their unique tang and natural pectin. The tanginess of tomatillos pairs very well with pork and can make a delicious Pork and Tomatillo Stew which is thickened by the tomatillo. They can also be used to make sauces for chicken and bean dishes, blend them into guacamole, or incorporate them into soups such as the Chilled Buttermilk and Tomatillo Soup we featured in a past newsletter. They can make a delicious fresh vegetable salsa or salad when combined with fresh tomatoes, corn, edamame, onions, garlic, sweet and/or hot peppers and fresh herbs such as cilantro, parsley or basil. Purple tomatillos are one of just a few purple vegetables that actually retain their purple color when cooked. In fact the color of a cooked purple tomatillo is a stunning bright purple that is just gorgeous!

Tomatillos are best stored at room temperature until you are ready to use them, however it’s best to use them within a week. 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. If you don’t have time to make salsa or just want to have tomatillos available in the off-season for other uses, 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. If you are using them to make a cooked salsa or some other cooked preparation, the texture issue isn’t an issue. If you are interested in purchasing a larger quantity of tomatillos to preserve, watch your email for a special produce plus offer within the next few weeks. Have fun and enjoy this unique selection!

Oven-Fried Tomatillos

Yield: 4 servings

Olive oil cooking spray

1 pound tomatillos, husks removed, rinsed and cut into ½-inch thick slices

¼ tsp salt
¼ tsp ground black pepper

¼ cup all-purpose flour

1 tsp garlic powder

1 tsp Creole or Cajun seasoning (or other spice blend to your liking)

2 large eggs

1 ¼ cup panko breadcrumbs

¼ cup ketchup

¼ cup mayonnaise

Position an oven rack in the lower third of the oven and preheat the oven to 425°F.
Sprinkle tomatillo slices with salt and pepper. Set aside.
Combine the flour, garlic powder and seasoning blend of your choosing in a shallow dish. Crack the eggs into a separate dish and lightly beat the eggs. Put the breadcrumbs in a third dish. Dredge the tomatillos in the flour mixture, dip in the egg and then coat both sides with breadcrumbs. Place the breaded tomatillo slices on a backing sheet with a rack. Generously coat the slices with cooking spray.
Bake the tomatillos for about 8 minutes or until the top side is crispy. Turn the slices over and spray the second side with cooking spray. Return the tomatillos to the oven and bake an additional 6 minutes or until the second side is also crispy.
Meanwhile, combine the ketchup and mayonnaise in a small bowl. Serve the tomatillos warm with the dipping sauce. The outside of the slices will be crispy and the inside will be warm and soft.

Recipe adapted from EatingWell.com.

Roasted Tomatillo and Chickpea Curry

Yield: 4 servings

Roasted Tomatillo Salsa
1 pound tomatillos, husks removed
1 poblano pepper or jalapeño pepper
1-2 cloves garlic
1 Tbsp olive oil
½ cup cilantro (handful of fresh leaves & stems)
1 tsp dried oregano or 1 Tbsp fresh oregano
1 tsp salt

Chickpea Curry
⅓ cup coconut milk, plus more to taste
1—16 oz can chickpeas, drained and rinsed
1 Tbsp curry powder
2 tsp olive oil
Salt and black pepper, to taste

Roast the poblano or jalapeño pepper and tomatillos directly on an open flame either on your stovetop or on a grill. If you don’t have a gas range, you can also roast the vegetables under the broiler until nicely charred and soft. Once the pepper is cool enough to handle, scrape the skin off of the pepper and remove the seeds.
Put the tomatillos, poblano or jalapeno (you may want to start with just half of a jalapeno and add more later if you want more heat), and the remaining salsa ingredients in a food processor. Process everything to a smooth sauce consistency. Pour the salsa into a bowl and set aside. You should have about one cup of roasted tomatillo salsa.
Put ½ cup of chickpeas into the food processor and pulse it a few times to mash them. Set aside.
Heat a saute pan over medium heat. Add 1-2 tsp olive oil, then add the curry powder and stir it into the oil. Let it sizzle in the oil for about 30 seconds. It should be very aromatic. Add ½ of the tomatillo salsa and cook for about two minutes.
Next, add the mashed chickpeas, the remaining whole chickpeas, the remainder of the salsa, and ⅓ cup coconut milk. Mix well and bring the mixture to a gentle boil. Reduce the heat and continue to simmer the curry until it thickens a bit (5-7 minutes). If it gets too thick you can thin it with a little water. Taste and adjust the sauce to your liking by adding more coconut milk, salt, pepper and/or a squeeze of lime juice.
Serve over rice or quinoa with lime wedges on the side.

Recipe adapted from www.chefdehome.com.

Chef Andrea’s serving suggestions and variations: You can make this dish as spicy or as mild as you’d like. Sliced, salted cucumbers are a nice accompaniment for the dish that helps cool off the curry. While this dish is good made per the recipe, I think it would also be good served with fresh, diced tomatoes on top or with the addition of chicken.

Thursday, August 25, 2016

Vegetable Feature: Tomatillos and Edamame

By Chef Andrea

Tomatillos!

One of our featured vegetables this week is the tomatillo…which technically is a fruit! Tomatillos, while most similar to a tomato, are very unique in their own way. The fruit is hidden inside a husk that looks like a little paper lantern. Tomatillos are ready to pick when they’ve nearly filled out their husk.
Tomatillos have a mild flavor that is slightly tart and sometimes fruity. They can be eaten raw or cooked and are most commonly used in southwestern or Mexican cuisine along with ingredients such as jalapeños, poblano peppers, cilantro, onions, garlic and limes. Salsa verde is probably the most common use for tomatillos, but they have a wide variety of other uses as well. Tomatillos may be added to soups or stews as well as blended into dressings or sauces where their natural pectin acts as a thickener. Chunk them up and add them to a raw pepper and tomato salad or make a chunky fresh salsa along with other summer vegetables and serve it with grilled chicken or fish.

Tomatillos are best stored at about 50°F, but can be stored on your counter for several days or in a paper bag in the refrigerator. Remove the husk before using and wash to remove the sticky film on the fruit. If you aren’t ready to use your tomatillos this week, you can remove the husk and pop them in the freezer in their raw form.

Roasted Tomatillo & Apple Salsa

Yield: 3 ½ cups

1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
½ of a medium onion
2 jalapeño peppers, stem removed
2 Tbsp olive oil
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F. Place the tomatillos, apples, garlic, onion and jalapeños on a baking sheet. Toss with the olive oil, 2 tsp salt and 1 tsp black pepper. Roast in the oven until the tomatillos are softened and slightly charred, about 20 minutes.
2. Peel the garlic. Place all the ingredients in a blender and blend until smooth. Taste and season as needed with additional salt and pepper.

We sampled this recipe at our Harvest Party last fall, complements of a Madison CSA member who was willing to share the recipe with us!

Edamame

Edamame is a fresh soybean that has grown in familiarity and popularity in the United States over the past few years, but has been a part of Japanese and Chinese cuisine for much longer. True edamame intended for fresh eating is quite different than oil-seed soybeans used for making tofu and other processed soy products. The edamame varieties we grow were developed specifically because they produce a sweet bean that doesn’t have a “beany” aftertaste.

Edamame resemble a small lima bean encased in a pod. The beans are sweet and tender and best eaten lightly cooked. It is easiest to cook edamame in its pod and then remove them from the pod. Edamame is hard to shell when it’s raw. To cook edamame, first rinse the pods thoroughly with cold water. Boil in heavily salted boiling water for 5-6 minutes, then drain under cold water to cool immediately. After the beans are cooked squeeze the pod to pop the beans out. Please note the pod is not edible and should be discarded!
You can also roast edamame in their pods. Toss the edamame pods with oil and seasonings of your choice. Spread the seasoned edamame on a cookie sheet in a single layer and roast in the oven until the bean is tender. Serve the beans whole with their pods still on. While you won’t eat the pod, you can use your teeth to pull the edamame out of the pod and in the process you’ll pick up the seasoning on the outside of the shell!
If you are interested in preserving edamame for later use, simply follow the cooking procedure above, cool and freeze the beans either in their pods or remove them and freeze just the bean. You can store the edamame for up to a week in the refrigerator, but it is best to eat them soon for the sweetest flavor and best texture.

Quinoa Bites with Kale & Edamame

Photo borrowed from natural foods blogger Heidi Swenson

Yield: 2 dozen mini bites

Unsalted butter

2½ cups cooked quinoa, at room temperature

4 large eggs, beaten

scant ½ teaspoon fine grain sea salt

1 small onion, finely chopped

½ cup crumbled feta

1 clove garlic, minced

1 cup very finely chopped kale

½ cup shelled edamame

¾ cup breadcrumbs

To serve: avocado, chives

1. Preheat oven to 375°F with a rack in the top third.

2. Butter mini-muffin tins generously. Line each muffin cup with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple.

3. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.

4. Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature spread with salted avocado and lots of chopped chives.

Recipe borrowed from Heidi Swanson’s blog, 101cookbooks.com.