We’re off veggie share duty this week. But our partners in produce got this from Sandhill:
- Cabbage
- Sweet Onions
- Beefsteak Tomatoes
- Yellow “Taxi” Tomatoes
- Assorted Heirloom Tomatoes
- Sweet Peppers
- Italian Parsley
- Tomatillos
- Red and/or Green Bok Choy
- Potatoes
I’ve managed to miss the bok choy this season, so I may have to track some down at the Farmers Market, so I can try it out. I’ve also never cooked with tomatillos, at least not without them being pre-processed.
Something about those paper-skinned orbs is intimidating. When I finally get over my fear, this may be the first thing I make: Roasted Tomatillo Chicken Chili.
Virtual Farmgirl 
I made and canned an amazing tomatillo sauce last weekend with tomatillos from the farmers' market. I think it is going to be a godsend this winter for soups and stews. It was really simple. Let me know if you would like to find out more.
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Umm…that sounds fantastic Emily. Are tomatillos as complicated as tomatoes for canning?That would be a great lesson. We need to set that up.
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I made and canned an amazing tomatillo sauce last weekend with tomatillos from the farmers' market. I think it is going to be a godsend this winter for soups and stews. It was really simple. Let me know if you would like to find out more.
LikeLike
Umm…that sounds fantastic Emily. Are tomatillos as complicated as tomatoes for canning?That would be a great lesson. We need to set that up.
LikeLike