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CSA Swag: Week 12?! Already?!

August 8, 2009

In the Share

Red Swiss ¬Chard – Flaim Farm, Vineland, NJ
Baby Lettuce – Landisdale Farm, Jonestown, PA –which I forgot to pick up. Damn you baby lettuce!! And all you stand for!!
Tomatoes – Lancaster County, PA
White Nectarines – Three Springs Fruit Farm, Aspers, PA
Tomatillos – Millwood Springs Farm, PA
Eggplant – Weaver’s Way, Philadelphia, PA

Dairy Option – 1 dozen Free-Range Eggs

Meat Shares – ding ding ding ding – your choice from various vendors!!!!! Apparently, every once and a while Greensgrow likes to give members a little more choice than usual. This week there were about 5 or so meats to choose from. I of course went with the chicken sausage because I love it so frickin much, but there was also pork sausage, ground angus beef, chorizo, and lamb cubes.

Apparently Greensgrow has heard all the cries of “I haven’t finished all my corn from last week!” so they skipped it this time around, but I’m still lamenting the number of eggplants that are in my fridge. Bunnies got nothing on these guys – every time I open the door, there’s 2 more. Same with the tomatillos. So, here’s the soon to be tested solutions:

Roasted Tomatillo Salsa
From: Gourmet

Ingredients:
1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt

Preparation
1. Preheat broiler
2. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
3. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

Tomatillo Eggplant Dip
From: recipestips.com

Ingredients:
1 pound eggplant
1/2 pound tomatillos
1/2 cup olive oil, or as needed
salt and pepper

Preparation
1. Heat grill or broiler.
2. Wash eggplant and slice into rounds, about 1/2 inch thick – no need to peel. When grill is hot, brush eggplant slices with olive oil, sprinkle with salt and grill over direct heat until well browned and soft, 5 – 10 minutes per side, depending on grill temperature. If slices cook to the point where they get somewhat crisp, that’s ok – just don’t let them char. (This can be done ahead, perhaps as the grill heats up for another dish).
3. Remove husks from tomatillos and rinse off the sticky coating. Chop coarsely.
4. Put grilled eggplant and tomatillos into processor, pulse until they are finely chopped. (To make by hand, chop tomatillos and grilled eggplant finely, then use a large spoon to mash a part of the mixture). Add salt and pepper to taste. Serve immediately or cover and refrigerate.

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