Please volunteer at the site. The Core group are all volunteers and we need help to run the site. Each member is obligated to volunteer for one 2 hour shift. It isn’t a big time commitment, we’ll really appreciate your help, and it’s fun!
Off the soapbox now. Lots of members have been asking me about this – what the heck does one do with tomatillos? Aside from salsa verde, there are all sorts of opportunities to use tomatillos. Today’s recipe is for a great chicken soup. You’ll love it!
2 bonelss skinless chicken breasts, pounded thin
1 onion, chopped
1 lb tomatillos, chopped
2 hot peppers, seeded and minced
4 cups chicken stock
1/4 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 TBS chopped fresh cilantro
1/4 cup sour cream (optional)
Heat oil over high heat in a large saucepan or dutch oven. Saute chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
Add onions and garlic to the saucepan, and saute until golden.
Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree the sauteed vegetables in batches in a blender or food processor. Return to the pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
When you re ready to serve the soup, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a cilantro leaf, and serve immediately.
HELPFUL HINT: This is very good with crusty bread or tortilla chips, if you’re a purist.
I hope you enjoy this recipe. I will be away for the next two weeks, so no recipes.
Week 13, and we’re headed toward Fall, which means even more and heavier vegetables. If you have a carrier with wheels, this is the time to bring it to the CSA for pickup. We are getting tomatillos this week, and people always ask me what to do with them. Here’s a recpe for roasted tomatiloo salsa. It can also be used as a sauce for chicken, fish or vegetables.
ROASTED TOMATILLO SALSA
1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 TBS olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves
1. Preheat oven to 375°F.
2. Toss everything except the cilantro together.
3. Spread the mixture on a baking pan or in a glass baking dish.
4. Roast in the oven until the tomatillos and the onion are very soft, about 1 hour.
5. Transfer everything to a food processor or blender and add the cilantro. Puree until almost smooth.
6. Chill or serve at room temperature.
This will keep in your refrigerator for up to a week. Enjoy, and have a delicious week!
This week fresh lettuce. The night time temperatures have remained above freezing and so the fall planting of lettuce is looking spectacular. Last year a member requested that we give fall lettuce a try. The weather has been favorable and without frost to date, the lettuce has grown very well. It should be a treat to have a fresh salad once again. There was so much lettuce this last spring but suddenly the lettuce is gone with the hot weather. We are very happy to have tried growing lettuce in the fall.
I know that everyone is getting anxious for the fall crops and so we are sending Potatoes, Rainbow Carrots and Radishes this week. All hearty fall root crops. The Rainbow Carrots are really our own mix of Yellow (Yellow Pack Carrots), Orange (Bolero Carrots) and Purple (Purple Haze) Carrots. Peter mixes the seeds of all three varieties and plants them together. They are a colorful mix that we hope you enjoy.
We are also still making our way through the fall planted tender greens. The Mizuna and Mustard Greens will not withstand a frost and we are picking them to send again this week. Both are tender and the Mizuna is a good addition to a fresh salad.
Tomatillos. The salsa recipe on the farm website is really delicious. I think that roasting the vegetables really brings out a sweetness. If you don’t want to make Salsa Verde now, you can easily freeze the tomatillos. Take off the husk, wash and put the tomatillos in a freezer bag. Pop in the freezer. Add a hot pepper to the bag and you have the makings of Salsa Verde for later in the winter. When you are ready to make the salsa, thaw and use as you would fresh tomatillos.
If you are a Coffee Share member, this is a Coffee Share delivery week. Please pick up your Coffee Share with the CSA shares.
This week on the CSA online Marketplace are Tomatillos by the 10 pound bag, Apples, Hot Peppers-there are Habaneros this week. Coffee, Maple and Honey are also available. Grade B syrup is running low so please place your orders for Grade B Maple soon. There are a few more Grade A, but that is also starting to run low.
I just posted fall color photos on the farm FaceBook page. We are so lucky to live in the North East.
Enjoy the vegetables
for everyone at Stoneledge Farm