Apricot and Hyssop: Week of May 28th

A bonanza of fruit in this week’s box. I suspect there will be more and more as we head into summer. Finally the strawberries were perfect. Absolutely, deliciously perfect. The cherries are pretty damn good, too. And the apricot – just a touch on the mealy side, and bummer to have just a single one, but still exciting to have variety in the fruit salad!

In this week’s box:

Lettuce
Garlic
Stir-fry mix
Kale (a HUGE gorgeous bunch)
Sweet potatoes (4 little guys)
Cherries (almost 2 whole strawberry-baskets full)
Apricot (one large one)
Radishes
Hyssop (a savory herb used in Herbes de Provence)
Strawberries (YUM!)

Tomatillos

I’ve never bought or cooked with tomatillos before, but here they are in my box! I haven’t stopped dreaming about the amazing green tomato salsa my friend Laura made when I went to visit her over Labor Day Weekend. I enticed her a while ago to post the recipe to grouprecipes.com, and I remembered from her recipe description that the salsa could also be made with tomatillos, so I decided to give it a try.

I ended up with something quite different from the salsa I remembered Laura making – where hers was predominantly smoky, mine was sweet. But it had an addictive quality and I found my dreams quickly shifting to a new object of desire… As with Laura’s version, this sweet, light, delicious tomatillo salsa was incredible in scrambled eggs. Shown below with my new favorite breakfast food ever, Lightlife Tempeh Bacon, and a gorgeous Rome Beauty Apple from the box.

Scrambled Eggs with Tomatillo Salsa and Tempeh Bacon,

Roasted Tomatillo Salsa (courtesy of dear friend Laura)

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 8 green tomatoes or 16 tomatillos
  • 2 jalapenos
  • juice of 1 lime
  • salt


Directions

  1. Preheat the oven to 350 degrees. Put a little olive oil in two baking dishes. Leave the skin of the onion on. Slice it in half and put the onion in the baking dish, cut side down. LEave the peels on the garlic. Slice the tops quarter-inch off the cloves of garlic off. Put the garlic in sliver foil, pour a little oil over the cloves, and close the silver foil. Put it in the baking dish. Place the jalapenos and green tomatoes in the second baking dish. Bake for an hour, until the cut edges of the onion are brown and carmelized, and the garlic is squishy and golden. Bake the jalapenos and tomatoes for twenty minutes, until slightly softened.
  2. When cool enough to handle, remove the skins from the onions and garlic. Mince the onion into a mushy paste. Chop the tomatoes to small, quarter-inch pieces. (Note: if you are using a blender or a food processor instead of a mortar and pestle, you can chop the onion and tomatoes very coarsely.) Remove the stems from the jalapenos, slice them lengthwise, and remove the gills and most of the seeds. (Leaving more seeds will make the salsa hotter).
  3. If available, place all in the ingredients in a matate, a stone mortar and pestle. Or use a blender or food processor. Grind or chop until pureed, though still chunky. Add lime juice and salt to taste.

Lemon Verbena

Well, this was a bit of a mystery. I put a few leaves into my water bottle, and I had delicious, fragrant water. But it quickly got too strong, and it wasn’t a taste I craved all the time. So I stuck some stalks in my fridge and left the rest on the table to dry. The ones in the fridge ended up drying before I could figure out what to do with them.

I ended up stripping all the leaves off the stalks and storing them in an airtight container for the future. Tea? I would love to try to infuse some olive oil with them. Then I soaked the leftover stalks in water and, once they were pliable, wove them into a deliciously scented wreath that makes me so happy every time I see or smell it! I feel so crafty!

Lemon Verbena and Tomatillos: The Week of October 11

My first box. I like that the Inner Richmond pick-up site has a “trades” box, where you can leave something you don’t want from your box and pick up something someone else has left behind.
Contents of box:

Lemon Verbena (about 10 stalks)
Sweet Potatoes (2 or 3)
Flame Seedless Grapes (a large bunch)
Tomatillos (about 7)
Butter Lettuce (3 small heads)
Baby Red Onions (about 4 little guys)
Collard Greens (a large bunch)
Red Boiling Potatoes (about 5 or 6)
Rome Beauty Apples (about 5 or 6)

I wrote this post retroactively, so I am a bit hazy on the quantities.

All produce is beautiful and fresh. The apples are incredibly tasty, with crisp white flesh tinged with deep pink.