It’s Tuesday, which in our neck of the woods means it’s CSA day. (At least during the summer and fall harvest season, that is.) Boxcar Press proudly (and enthusiastically!) subsidizes CSA (Community Supported Agriculture) memberships for employees through a local organic farm, Grindstone Farm. Once a week, a big van full of freshly picked organic veggies shows up at our door and we always get a kick out of digging through the boxes to see what we have that week. This year we’ve been eating a lot of rainbow chard, kale, bokchoy, a variety of lettuces, onions, garlic, lots of beautiful tomatoes, potatoes, and zucchini galore.
Here is a quick peek at today’s share – parsley, patty pan squash, three varieties of tomatoes, baby carrots, two varieties of radishes, lemon basil, lots of tomatillos and the first of this season’s apples.
With tomatillos greeting us week after week, we’ve all been sharing ideas on how to best use them up. The verdict is that a great roasted tomatillo salsa can’t be beat. We love this recipe from epicurious – it’s simple, quick and tasty. Does it get much better?
Roasted Tomatillo Salsa
1 1/2 pounds fresh tomatillos
5 fresh serrano chiles (or sub the peppers of your choice; remove the seeds for less heat)
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
Preheat broiler or grill.
Remove husks from tomatillos and rinse under warm water to remove stickiness. Broil chiles, garlic, onion and tomatillos on rack of a broiler pan 1 to 2 inches from heat (or on the grill), turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.
Allow to cool to room temperature and serve with your favorite chips or Mexican fare. Enjoy!