This week the entire farm share came to me - which is rather daunting. I now have: 2 pounds beets, 1 pound carrots, 1 pound peppers, 1 pound + 1 quart tomatoes, 3 garlic heads, 1/2 pound of shallots, a bunch of huge scallions, 1 bowl of arugula, 1 bowl of mixed greens, 2 pounds eggplant, 3 delicata squashes, 1 peck of apples, 1 head of cabbage (add that to the 2 I already had at home), a quart of tomatillos, a pint of hot peppers, parsley, and a handful of cilantro and a few raspberries. I didn't even try to get the blackberries, husk cherries, or flowers. That was enough! In addition to cabbage at home I still had beets, peppers and poblano peppers from last week.
There were 3 tomatillos in my kitchen from last week and when I added them to the quart from today it was just enough to make a batch of Tomatillo Salsa. I used garlic, cilantro and hot peppers from the farm share, although I used red jalapeños rather than green chiles. So it isn't really a salsa verde, it's more Navidad, perhaps? I also did not have enough plain cumin, so I used what I had and added a little of the cardi (coriander and cumin mix). Still, it made just over 4 cups which are in 3 jars: 2 half-pints and one pint.
I have a plan to make more tabouli salad tomorrow, to use the scallions, parsley and some of the tomatoes. If I don't use up all the tomatoes I'll freeze them in my collection for sauce. Someday I'll have time. The apples will get made into applesauce soon as well. I also have a collection of poblano peppers that I hope to roast a little and maybe stuff with cheese or something. I'll figure something out.
There were 3 tomatillos in my kitchen from last week and when I added them to the quart from today it was just enough to make a batch of Tomatillo Salsa. I used garlic, cilantro and hot peppers from the farm share, although I used red jalapeños rather than green chiles. So it isn't really a salsa verde, it's more Navidad, perhaps? I also did not have enough plain cumin, so I used what I had and added a little of the cardi (coriander and cumin mix). Still, it made just over 4 cups which are in 3 jars: 2 half-pints and one pint.
I have a plan to make more tabouli salad tomorrow, to use the scallions, parsley and some of the tomatoes. If I don't use up all the tomatoes I'll freeze them in my collection for sauce. Someday I'll have time. The apples will get made into applesauce soon as well. I also have a collection of poblano peppers that I hope to roast a little and maybe stuff with cheese or something. I'll figure something out.
Kind of amazing how we work so hard to get vegetables and then we suddenly have too many and don't know what to do with it all. I froze all sorts of peppers last year (when they were on sale)and we have hardly touched the big bag. I do hate waste too. I have never tried tomatillos, though I have tried to grow them...and failed, lol.
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