July 23, 2020 - This Week's Box Contents, Featuring Tomatillos!

Cooking With This Week's Box

Desert Sunrise Purple Cipollini Onions or Sierra Blanca Onions: Zucchini-Corn Fritters; One Pot Vegetable Thai Red Curry; Easy Grilled Onions; Spicy Cucumber Salsa; Corn, Chard and Ricotta Galette

Fresh Porcelain Garlic: Zucchini-Corn Fritters; One Pot Vegetable Thai Red Curry; New Potatoes with Garlic & Butter; Amaranth and Corn Stewed in Coconut Milk

Green and/or Italian Zucchini: Zucchini-Corn Fritters; Pizza Bianca

Green and/or Silver Slicer Cucumbers: Roasted Cucumbers with Onions and Fresh Herbs; Spicy Cucumber Salsa

Green & Yellow Beans: Green Bean Crisps; Amaranth and Corn Stewed in Coconut Milk; One Pot Vegetable Thai Red Curry

Rainbow Chard or Amaranth: Corn, Chard and Ricotta Galette; Amaranth and Corn Stewed in Coconut Milk

New Potatoes: One Pot Vegetable Thai Red Curry; New Potatoes with Garlic & Butter

Sweet Corn: Zucchini-Corn Fritters; Corn, Chard and Ricotta Galette; Amaranth and Corn Stewed in Coconut Milk

Tomatillos: Mexican Eggs In Purgatory (see below); Pork & Tomatillo Stew (see below)

Small Tomatoes OR Black Eggplant OR Broccoli OR Cauliflower:   One Pot Vegetable Thai Red Curry

Fennel: Pizza Bianca; Fennel Upside Down Cake

Jalapeno Pepper: Spicy Cucumber Salsa; Corn, Chard and Ricotta Galette

Spicy Pork & Tomatillo Stew on the cover of
Food & Wine Magazine, October 2007

This week we’re just starting to harvest some of the mid-summer vegetables including corn, tomatoes, eggplant and tomatillos!  Tomatillos are our featured item for the week and I have quite a few recipes to share with you!  One of the nice things about tomatillos is that they have a relatively long harvest window, especially because we do two plantings.  So this week’s portion is one to get you started, but we hope to include tomatillos in more boxes throughout the summer and early fall so keep these recipes handy and refer back to them in future weeks.  First of all, if you haven’t read this week’s vegetable feature article, please do so (see below).  In that article I mention 14 more recipes and include links to all of them.  In addition to these suggestions, we’re also featuring two tasty recipes.  The first is for Mexican Eggs In Purgatory (see below).  This is a twist on a traditional Southern Italian dish, Eggs in Purgatory, that has a tomato base and uses red pepper flakes to add heat.  This version uses tomatillos as the base for the sauce and the heat comes from either jalapeno or poblano peppers.  This dish is delicious for breakfast, lunch or dinner!  The other recipe is one that is very familiar to me and I’ve been making for over ten years.  If you’ve read this article in past seasons you may remember me mentioning this Pork & Tomatillo Stew (see below), although I don’t think we’ve ever featured it in the newsletter!  This is a simple, yet tasty stew and the tomatillos add richness and thicken the broth.  I first made this for our crew when I was the summer farm chef back in 2007 and saw this recipe featured on the cover of Food & Wine magazine in October 2007.  I still have that issue of the magazine and am still making this stew!  In fact, every year I intentionally freeze some tomatillos so I can make this recipe during the winter months.

Zucchini-Corn Fritter, photo from foodnetwork.com

We just started harvesting our second crop of zucchini, so there are a couple pounds in this week’s box, and just in time to overlap with the first sweet corn of the season!  There will be more corn coming in the near future, but for this week these few ears will provide just enough corn to make these Zucchini-Corn Fritters!  The other recipe I’d like to mention utilizing zucchini this week is this simple recipe for Pizza Bianca.  This is more of a white pizza built off of slices of fresh fennel and thinly sliced zucchini.  This is the final week of fennel, so if you want to try something a bit more unusual, you could also use the fennel to make this Fennel Upside Down Cake!

Corn, Chard and Ricotta Galette, photo from finecooking.com

Lets go back to sweet corn for a moment.  I know everyone’s anxious for corn on the cob, dripping with butter.  Unless there are only two people in your household, this may not be the week for corn on the cob.  We’ll get there, but this first planting is just starting to mature so the harvest is a little light right now.  The fun thing about fresh sweet corn though is that a little bit added into a recipe can make everything so much tastier!  If you don’t go for the zucchini-corn fritters mentioned above, consider trying this Corn, Chard and Ricotta Galette.  If you receive the amaranth instead of chard this week, you could substitute the amaranth for chard in the galette recipe or you could make Amaranth and Corn Stewed in Coconut Milk.  This is a recipe from a past newsletter that also includes green beans.  Corn, amaranth and green beans are a tasty vegetable combo!

Green Bean Crisps
photo from ohsodelicioso.com

We’re happy to have another hearty harvest of beans for this week!  We’re just finishing harvesting our second planting and the third one already has little beans set on.  I’m not sure if they’ll be ready to pick next week, but we have our fingers crossed!  If you’re looking for something healthy to snack on this week, try these Green Bean Crisps!  The other recipe I want to mention with green beans in mind is this One Pot Vegetable Thai Red Curry.  This has become part of my frequently referenced summer recipes because it’s very versatile and you can use any summer vegetables you have available.  I often use potatoes, green beans and eggplant, but you could also include zucchini, sweet peppers and carrots.  As long as the volume of vegetables matches what the recipe calls for, you can use pretty much anything you have.

If you missed last week’s vegetable feature article about New Potatoes, go check it out and read more about why we think new potatoes are unique and different from any other potatoes we’ll deliver this year!  You’ll also find three tasty recipes that highlight new potatoes, or you might want to try my favorite way to eat new potatoes, New Potatoes with Garlic & Butter.

Easy Grilled Onions, photo from slenderkitchen.com

We’re almost ready to start bringing in more onions.  The tops are starting to die down and we’re making space in the greenhouse so we can dry them.  We’re finished with scallions and moving on to our next fresh onion selections, the beautiful Desert Sunrise Purple Cipollini Onions and Sierra Blanca White Onions.  Both are more mild and sweet onion varieties and are good ones for grilling and roasting.  Check out this recipe for Easy Grilled Onions.

Did you know you can cook cucumbers?  If you want to give this a try, consider making Roasted Cucumbers with Onions and Fresh Herbs.  If you want to stick with eating cucumbers raw, then consider making this Spicy Cucumber Salsa.  This is a nice, fresh alternative to a traditional tomato salsa and is excellent on fish tacos, grilled fish or chicken, or just eat it with tortilla chips.  It’s also very pretty made with the purple cippollini onions!

Spicy Cucumber Salsa, photo from thesmallthingsblog.com

That concludes this week’s box contents.  We’re hoping to dig the first of our green top carrots next week and we’re crossing our fingers that the next variety of sweet corn will be ready to pick!  We should also see more tomatoes ripening and hopefully we’ll see more eggplant sizing up.  Richard brought in the cutest little Lilac Bride Eggplant that was only about four inches long!  It obviously needs a little more time.  We’re also keeping our eye on the peppers and hoping we’ll be able to start harvesting green bell peppers within the next week or two.  Our second planting of cucumbers will be kicking in here pretty soon and lets not forget about melons!  The early Sun Jewel melons will likely be the first and unless they surprise us, we will likely start harvesting them in about 10-14 days.  Have fun cooking this week’s vegetables and I’ll see you back here next week!---Chef Andrea

Vegetable Feature: Tomatillos

By Chef Andrea

The view looking down the row of our "Tomatillo Jungle!"

Tomatillos…what are they?!  Tomatillos are one of those confusing vegetables that are actually a fruit although most often used in more vegetable fashion.  Tomatillos are classified as a nightshade, which means they are a relative to tomatoes.  However, they are not just a green tomato.  They are a completely different fruit.  They are actually in the same family with ground cherries, both of which are characterized by their papery lantern-like husks that surround the fruit.  Tomatillos grow on plants that are similar to tomato plants, 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!  The plants can grow to over seven feet tall, so we put stakes in between the plants and tie them up progressively with string to keep the plants upright and the fruit off the ground.  You know a tomatillo is ready to pick when it fills its husk completely and may even start to split the bottom of the husk.  While most tomatillos are green, we also grow two varieties that turn purple when fully ripe!  These typically take longer to mature, so we won’t be harvesting these for awhile.  Hopefully we’ll be able to send these your way later in summer or early fall.

Green tomatillos (in the bowl) and
Purple tomatillos (on the board)

So what do you do with them?  Lets talk storage first.  In the home setting, I recommend you just store your tomatillos at room temperature, either in a paper bag or just on the counter.  They’ll store like this for a week or more!   Before you use them, you do need to peel away the papery husk and you’ll find the fruit inside may be a little sticky.  Once you remove the husk and stem, the remainder of the tomatillo is completely edible, no need for further peeling and don’t even try to remove the seeds.

Tomatillos have a tangy, fruity  flavor and you’ll find purple tomatillos to be more sweet than green ones typically.  Tomatillos may be eaten either raw or cooked.  One of the most familiar ways to use tomatillos is in making salsa, salsa verde that is! 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, you’ll get a more smooth, thick salsa due to the natural pectin in tomatillos.  Salsa verde is a good place to start if you’ve never worked with tomatillos before.  You can eat it with chips, use it to jazz up scrambled eggs, put it on tacos, or use it as a base ingredient in other preparations.  The natural pectin in tomatillos does lend itself favorably to being used as a thickener for enchilada sauce, soups, stews, chili etc.

Purple Tomatillo Salsa! 
Cooked (bowl on left) and Fresh (bowl on right)

Tomatillos are 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, soup, etc, the texture issue isn’t an issue.

Vegetable Enchilads with Tomatillo-Cream Sauce

Ok, so lets talk recipes!  My top two favorite things to make with tomatillos are Spicy Pork and Tomatillo Stew (see below) and Vegetable Enchiladas with Tomatillo-Cream Sauce.  I’ve been making the Spicy Pork and Tomatillo Stew (see below) since 2007 and I know I must’ve mentioned it in past blog articles but it looks like I’ve never shared the recipe in a newsletter!  I first made this stew for our farm crew back in 2007.  In fact, it was on the cover of Food & Wine magazine in October 2007 and I still have that issue of the magazine hanging out in the magazine rack near the kitchen in the office!   The cover is faded and tattered, but it was a good issue and I still reference it periodically.  My notes for this recipe are in the margin indicating I multiplied the recipe times five to feed the crew!  This is a good stew to make in early fall when the weather starts to change and the chill sets in.  I also like to freeze tomatillos and pull them out in the middle of winter to make a pot of this stew.  My second favorite recipe for Vegetable Enchiladas with Tomatillo-Cream Sauce was featured back in 2018.  This is a great recipe to make all summer and you can vary the vegetable ingredients depending on what you have available.  Ok, I lied.  I have a third favorite recipe. 

Roasted Tomatillo and Chickpea Curry

Back in 2017 I uncovered this recipe for Roasted Tomatillo and Chickpea Curry.  This is a bit of a non-traditional way to use tomatillos, which is exactly why I tried the recipe and it was delicious!

So, if you’re not sure where to start, I’d encourage you to consider a simple batch of salsa verde or reference the recipes in this week’s newsletter as well as the other two I mentioned that are on our website in our recipe archives.  Beyond these suggestions, I’ve compiled a list of 12 more recipes that are in my queue to make, hopefully this year!  If you try them first, be sure to post the results and your commentary on the recipe in our Facebook group…especially the Tomatillo Strawberry Pie!  Have fun and enjoy this unique vegetable/fruit selection!

Roasted Tomatillo Chicken Enchilada Pie

Green Tomatillo Shahshuka

Tomatillo Pizza with Cilantro Pesto

Chicken Verde Mac And Cheese

Roasted Tomatillo and Black Bean Chili

Spicy Chili Verde with White Beans

Summer Tomatillo Salad

Cucumber Tomatillo Gazpacho

Grilled Tomatillo & Pineapple Salsa

Roasted Potato & Tomatillo Soup with Cilantro Pesto

Tomatillo and Strawberry Pie

Avocado CucumberSalsa Verde

Mexican Eggs in Purgatory

Yield:  4 portions (2 eggs each)

1 pound tomatillos, husked

1 poblano or jalapeño pepper, stemmed and seeded (if you wish)

1 ½ cups chopped cilantro leaves and stems, plus ¼-½ cup for serving

1 medium onion or 3 scallions, coarsely chopped, plus ½ cup for serving

¾ cup chicken broth

3 ounces thickly sliced bacon, cut into ½-inch pieces

2 Tbsp extra-virgin olive oil (or as needed)

1 garlic clove, minced

8 large eggs

2 Tbsp grated Cojita or crumbled feta cheese, plus more for serving

2-3 ounces shredded Monterey Jack or Mozzarella cheese

Salt and black pepper, to taste

Lime wedges, for serving

Corn Tortillas, for serving

1. Preheat the broiler and position a rack about 8 inches from the heat source.  

2. In a blender, add the husked tomatillos, poblano or jalapeño pepper, chopped cilantro, onion, ½ tsp salt, freshly ground black pepper and chicken broth.  Puree until smooth.

3. In a large, shallow ovenproof skillet, cook the bacon over high heat until brown and slightly crispy.  If the bacon is lean, you may want to add the olive oil.  Once the bacon is cooked, add the minced garlic and cook for 30 seconds more, until fragrant.  Carefully add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 10-12 minutes.

4. Using the back of a spoon, make 8 depressions in the tomatillo sauce.  Remove the pan from the heat and carefully crack the eggs into the depressions.  Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese and the shredded Monterey Jack or Mozzarella cheese.  Broil the dish until the egg whites are set but the egg yolks are still runny, about 3-4 minutes.  

5. Remove from the oven and garnish with more Cotija cheese, chopped onion and cilantro.  Serve right away with warm corn tortillas and lime wedges. 

Chef Notes:  

The tomatillo sauce can be made in advance and refrigerated for up to 2 days.  Bring the sauce to room temperature before adding the eggs. 

If you are serving less than four people, you can use a smaller ovenproof skillet and only half the sauce to cook four eggs instead of eight.  Reserve the second half of the sauce for a second meal. 

Variation:  If you want to add more vegetables to this dish, consider adding small diced potatoes and fresh corn kernels cut from 1-2 ears of corn.  Cook the potatoes and corn in the saute pan in a bit of oil before you cook the bacon.  Remove the potatoes and corn, cook the bacon and then add the vegetables back to the pan along with the tomatillo sauce.

This recipe was adapted slightly from Grace Parisi’s recipe featured at foodandwine.com

photo from Food & Wine magazine, October 2007

Spicy Pork and Tomatillo Stew

Yield:  4 servings

2 Tbsp vegetable oil

1 ½ pounds boneless pork loin, cut into 1-inch chunks

Salt and freshly ground black pepper, to taste

2 large celery ribs, finely diced

1 small onion, finely diced

1 Anaheim or poblano chile, seeded and finely diced

2 garlic cloves, minced

2 tsp mild chile powder

1 Tbsp ground cumin

Pinch of dried oregano

2 cups chicken stock

1 cup  ½ –inch diced carrots

Two 6-ounce potatoes, peeled and cut into 1-inch dice

One 28-ounce can diced tomatoes

1 pound tomatillos, husked, rinsed and cut into 1-inch dice

Hot Sauce, for serving

Chopped Cilantro, for garnish

Corn Tortilla Chips, for serving

1. In a medium casserole or Dutch oven, heat the oil.  Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side.  

2. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.  Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes.  Add the chicken stock and bring to a boil.  Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through and tender, about 30-40 minutes.

3. Season to taste with salt, pepper and hot sauce.  Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.  

Recipe adapted slightly from Food & Wine magazine, October 2007

August 23, 2018 - This Week's Box Contents, Featuring Tomatillo

Cooking With This Week's Box:

This Week’s Summary of Recipes and the Vegetables They Utilize:

Tomatillos: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below)

Poblano Peppers: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Roasted Poblano, Onion and Jack Quesadillas

Edamame: Fried Rice with Edamame & Corn

Green Beans: Parmesan Roasted Green Beans

Zucchini or Yellow Summer Squash: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Zucchini-TomatoTart

White Spanish Onions or Red Onions: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Fried Rice with Edamame & Corn; Roasted Poblano, Onion and Jack Quesadillas

Missouri Garlic: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Fried Rice with Edamame & Corn; Zucchini-TomatoTart 

Carrots: Fried Rice with Edamame & Corn

Green Bell or Orange Italian Frying Peppers Or Orange Ukraine Peppers: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below)

Jalapeno Peppers: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Spicy Watermelon Margaritas

Red Seedless Watermelon: Spicy Watermelon Margaritas or Watermelon Peach Frose

Sweet Corn: Vegetable Enchiladas with Tomatillo-Cream Sauce (see below); Fried Rice with Edamame & Corn

Variety of Tomatoes: Zucchini-Tomato Tart; Brown Butter Tomatoes

Welcome back for another week of cooking with the bounty of late summer!  I had a lot of fun testing this week’s featured recipe for Vegetable Enchiladas with Tomatillo-Cream Sauce (see below).  This was my first time ever making enchiladas.  While there are several steps to the process, they are really quite easy to make and very delicious to eat!  It also gave me a chance to talk to some of the Mexican ladies I work with about cooking.  Beatriz and Antonia are excellent cooks and make delicious tortillas, tamales, etc.  They coached me on different ways to prepare enchiladas, salsas, etc.  Food is a great portal to use for getting to know other people and other cultures.  While my version of this recipe may not be entirely traditional, it’s pretty close and I think you’ll enjoy it!  This recipe is also a great way to utilize multiple vegetables in your box in one recipe!

We’re happy to have more sweet, tender edamame beans this week and I can’t resist making my favorite Fried Rice with Edamame & Corn.  I make this in the winter with frozen vegetables, but it’s best made in the height of the season with fresh vegetables including edamame, sweet corn, carrots, garlic and onions.

 

Zucchini-Tomato Tart, photo from The Bojon Gourmet

This past week I came across a new blog that I really like and found this recipe for a Zucchini-Tomato Tart.  This recipe has a cornmeal crust and is filled with mozzarella, goat cheese, fresh basil, tomatoes and zucchini.  It makes a simple dish to serve for dinner or even brunch.

You won’t use all of your tomatoes in the Zucchini-Tomato Tart, so with the remaining tomatoes you can try this recipe for Brown Butter Tomatoes that can be found at Food 52.  This is a super simple recipe consisting of slices of fresh tomatoes drizzled with fresh, brown butter.  Eat these with toast and eggs for breakfast or as a side dish. 

Lets talk about the red seedless watermelon in this week’s box.  You could just opt to eat it just as it is, or you could use it to make either Spicy Watermelon Margaritas or Watermelon Peach Frose.  The watermelon margarita recipe comes from Jeanine who writes on her blog, loveandlemons.com.  Jeanine is from Texas and knows margaritas!  This one gets its sweetness from watermelons and the spice from a jalapeno!  The watermelon peach frose recipe is a good option if you also receive the fruit share as we have Colorado peaches in this week’s box.  Basically you freeze fresh peaches and watermelon and then blend the frozen fruit with rose wine to make an adult slushy!

Photo from A Sweet Pea Chef

Now that we’ve tackled dinner ideas for 3-4 nights, as well as an idea for weekend brunch and some tasty drinks to enjoy on the patio with friends, lets clean up the remaining items in the box.  With the remaining peppers lingering in the bottom of the box, I’d like to suggest making the Roasted Poblano, Onion and Jack Quesadillas.  This recipe calls for 3 poblano peppers.  If you used one of your three peppers for the enchilada sauce, you may find yourself a little short on poblanos for this recipe.  If that’s the case, use the remainder of your poblano peppers and supplement with some of the sweet peppers.  Serve these with Parmesan Roasted Green Beans Parmesan Roasted Green Beans on the side.

There may be a few items in your box that I haven’t mentioned.  Some members will receive the last of this year’s Sweet Sarah Cantaloupe this week, but we won’t have enough for all boxes.  Don’t worry, we won’t leave a big hole in the box when the cantaloupe are gone!  We’re hoping to dig more potatoes this week, so for those who don’t receive the cantaloupe, you’ll most likely receive more potatoes or possibly more tomatoes.  I hope you have a great week and enjoy the final days of summer before it’s time to go back to school and transition into fall!  Next week we’ll be saying good-bye to August and welcoming in September!  —chef Andrea

Vegetable Feature: Tomatillos

Green and Purple 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, we also grow 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.  Unlike roasted peppers, the skin on roasted tomatillos is generally left intact.  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.

Pork and Tomatillo Stew, Picture from food&wine

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.  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.  Have fun and enjoy this unique selection!

Vegetable Enchiladas with Tomatillo-Cream Sauce (Enchiladas Suizas)

Yield:  4 servings

¾ pound green tomatillos, husks removed

1 jalapeño pepper

1 poblano pepper

¼ tsp cumin seeds, toasted

2 cloves garlic, roughly chopped

½- ¾ cup roughly chopped cilantro

½ cup boiling water

½ cup sour cream

Salt and freshly ground black pepper

2 Tbsp vegetable oil, plus more for frying the tortillas

4 oz fresh mushrooms, thinly sliced

1 cup diced sweet peppers

1 cup diced zucchini

½ cup diced red onion

2 ears fresh corn, kernels cut from the cob

4-6 oz mozzarella cheese, shredded

8 (6 inch) corn tortillas

Pico de gallo, for serving (optional)

1. Preheat the oven to 375°F.  You will also need a blender to puree the sauce.
2. First, roast tomatillos, jalapeño and poblano pepper either over an open flame such as a grill or gas burner, or under the broiler in the oven.  Roast until blackened all over.  Once roasted, put the tomatillos and jalapeño directly into a blender.  Put the poblano pepper in a bowl and cover it to steam for 5-10 minutes before removing the peeling and the seeds.  Roughly chop the poblano pepper and add it to the blender.  
3. Add the cumin seeds, garlic, cilantro, salt, freshly ground black pepper and boiling water to the blender along with the tomatillos and peppers. Blend until smooth, then add the sour cream and blend to combine.  Taste and adjust the seasoning of the sauce to taste with additional salt and pepper.  Set the enchilada sauce aside.
4. Heat a medium sized skillet over medium heat.  Add 1 Tbsp vegetable oil to the pan.  When the oil is hot, add the mushrooms and onions.  Sautè for several minutes or until the mushrooms begin to soften.  Add 1 Tbsp more oil to the pan and then add the sweet peppers, zucchini and corn.  Season with salt and pepper.  Sautè until the vegetables are tender but not fully cooked.  Remove from the heat and set aside.
5. Heat another medium sized skillet over medium-high heat.  Add enough vegetable oil to the pan to completely cover the bottom of the pan in a thick layer.  Working in batches, grasp tortillas with tongs and fry each one in the oil just until it’s pliable, 30-40 seconds at most.  Transfer the tortillas to a plate lined with paper towels to absorb any excess oil.  Once all of the tortillas are fried, you can start assembling the enchiladas.
6. First, prepare a 9 x 13-inch baking pan by pouring a thin layer of sauce in the bottom.  Lay each tortilla on a work surface and prepare them one at a time.  Put some of the vegetable mixture on the tortilla and roll it as tightly as you can.  Put the rolled tortillas in the baking pan, seam side down.  Repeat with the remaining tortillas to create one row down the center of the dish.  Once all of the tortillas are rolled, pour the remaining enchilada sauce over the tortilla rolls.  Spread the shredded cheese evenly over the top of the tortillas.
7. Bake the enchiladas for 25 minutes, until the sauce is bubbling and the cheese is melted on top and lightly browned.  Remove from the oven, and let cool for 10 minutes.  Serve warm with plenty of sauce and pico de gallo.

This recipe was created by Chef Andrea Yoder.  It was adapted from and inspired by a recipe for Chicken Enchiladas Suizas featured in the July 2012 publication of Saveur magazine.  The original version of the recipe may be found at saveur.com.

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

1. Position an oven rack in the lower third of the oven and preheat the oven to 425°F.  
2. Sprinkle tomatillo slices with salt and pepper.  Set aside.
3. 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.  
4. 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.
5. 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

1. 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.  
2. 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.
3. Put ½ cup of chickpeas into the food processor and pulse it a few times to mash them.  Set aside.
4. 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.
5. 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.  
6. 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.