Tag: Tomatillos

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JUDI’S RECIPES – WEEK 9 – AUGUST 3, 2021

AUGUST 3, 2021

Hello everyone!

Here we are at Week 9, and many interesting items are showing up in the weekly share. Some of these veggies are unknown to our newer members. This week it’s cilantro and tomatillos, two things about which I get many questions. So, today’s recipe uses both cilantro and tomatillos. I think you’ll like tomatillo guacamole.

TOMATILLO GUACAMOLE

  • ½ lb fresh tomatillos, husks removed
  • 1 jalapeño or 2 serrano chilies, seeds and ribs removed, coarsely chopped
  • 10 cilantro sprigs
  • Salt to taste
  • 2 small or 1 1/2 large avocados, ripe
  • 1 TBS freshly squeezed lime juice
  1. Preheat the broiler. Line a baking sheet with foil and place the tomatillos on it, stems down. Place under the broiler at the highest possible rack level and broil until the tomatillos are charred on one side, about 2 – 5 minutes. Turn them over and broil on the other side for two to five minutes, until they are charred on the other side. Remove the tomatillos from the heat and transfer them to a blender, adding any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs, and salt to the blender and blend to a coarse purée.
  2. Cut the avocados in half. Scoop the flesh into a bowl and mash by hand. Do not use a food processor or a blender, so the mixture retains some texture. Stir in the lime juice, the tomatillo mixture, and the salt to taste and combine well. Transfer the mixture to a bowl and serve with tortilla chips or crudités, or put it in tacos or avocado sandwiches.

HELPFUL HINT: This is not an item that can be prepared in advance and kept in the refrigerator for days until serving time. You can refrigerate it for an hour or so, but that will require you to cover it with plastic wrap that is pressed onto the mixture to seal out the air.

I hope you enjoy this dish. It is perfect for the season – a real fresh and tasty summer treat!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 20, 2019

August 20, 2019

Welcome to Week 12! I hope everyone has a wheeled cart or enormous muscles . We are getting 14 different items this week!

One of the most questioned items  all season is undoubtedly the tomatillo. Many people don’t know what to do with them . But, I’m here to help.

Let’s begin with identifying a tomatillo. What is it? The dictionary definition of the tomatillo is “a small edible fruit that is purplish or yellow when ripe, but is most often used when green for salsas and preserves.”

Today’s recipe is not a salsa or a preserve. It’s a great appetizer or tapa and, in honor of the ongoing heat and humidity, it’s served cold.

 

 

TAPAS TOMATILLOS

INGREDIENTS

4  medium tomatillos, husks removed, rinsed and quartered
1 tsp kosher salt
1/2 tsp sugar
1/2 ciabatta loaf
1 TBS olive oil, plus more for drizzling
1 garlic clove, finely grated
1 small green tomato, thinly sliced (optional)
Flaky sea salt
DIRECTIONS
  1. Toss the tomatillos, kosher salt, and sugar in a small bowl. Gently massage them until they feel soft and juicy. Cover them and let them stand at room temperature, tossing occasionally, until the tomatillos have released some of their liquid. This should take at least 4 hours and up to 12 hours.*
  2.  Preheat the oven to 300 degrees. Slice the ciabatta in half crosswise (as if you are making a sandwich). Slice each piece in half lengthwise, then cut each strip on a diagonal into  4″ pieces. Drizzle 1  tablespoon of oil over the bread and rub or brush each piece to evenly distribute the oil. Place the bread on a baking sheet and bake until browned all over, dried out and crisp. This will take about an hour. Let cool.*
  3. Meanwhile, transfer the tomatillos to a food processor while leaving the juices in the bowl. Pulse the tomatillos until they are finely chopped but not smooth (the mixture should look pulpy with little bits of skin). Transfer to a bowl and add the garlic.

  4. Spoon the tomatillo mixture over the toast, then drizzle some of the reserved juices over. Top with the green tomatoes, if you are using them, drizzle with oil and sprinkle with sea salt.

*HELPFUL HINT: The tomatillo mixture can be made 1 day ahead. Cover and chill. The toast can also be made ahead and kept in an airtight container overnight.

I hope you enjoy this – it’s a little different and  it’s very refreshing. Terrific with a cool drink.

Have a deiciousweek!

Best,

Judi

 

 

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Week #14 — Note from the Farmer

Dear CSA Member,

Farm Visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.
11:30-3pm

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.

Marketplace:
%10 off the white cannellini beans when you use coupon code BEAN at checkout.

Butternut Squash: Should be used up quickly. Again, due to all the rain they will not hold as long as normal. There are many ways you can cook this squash, boiled, baked, sautéed. Anyway you choose it will be delicious! Try these great recipes.
Butternut Squash Stuffed with Quinoa and Mushrooms
Sautéed Butternut Squash with Garlic, Ginger & Spices

Tomatillos: Great is Mexican or Spanish cooking! Make them Spicy, Make them sweet. Either way you prefer!
Baked Shrimp With Tomatillos

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
How to prepare fresh Edamame
10-Minute Restaurant-Style Steamed Edamame

Cilantro: Easy One Skillet Creamy Cilantro Lime Chicken
91 Bold and Savory Cilantro Recipes

Storage: Cabbage,Tomatillos, Onions, Soy Beans – In crisper

Eat Me UP!- Tomatillos, Cilantro, Onions, Soy Beans
Zero Waste! Freeze, or Can!- Butternut Squash, Cabbage, Eggplant
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES -WEEK 9 – JULY 31, 2018

JULY 31, 2018

Greetings All,

We’re still here! Haven’t drowned or melted yet!

It’s tomato time! This week we are getting three different kinds of tomatoes. And tomatillos, those poor misunderstood green tomato lookalikes! Many people see them and say, “What am I supposed to do with these?”  Fear not. I have a delicious recipe that uses tomatillos with chicken  and jalapenos, to make a super soup. And it’s low calorie! Here it is:

Chicken-Tomatillo Soup

Ingredients

hin

k

1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro

Directions

  1. Heat the oil over high heat in a large saucepan or Dutch oven. Saute the chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add the onions and garlic to the saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil.
  3. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the vegetables in batches in a blender or food processor. Return them to pot, and reheat. At this point, taste the soup. If it is not piquant enough, add cayenne pepper or pepper sauce. Or leave it as is- your choice.
  5. Slice the chicken  and then shred it. Stir the chicken into the soup. Season to taste with salt and pepper.
  6. When you are ready to serve, stir in the minced cilantro and ladle the soup into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

You’re gonna love it!

HELPFUL HINT: Your knives will last longer and stay sharper if you wash each one after each use and dry it instead of letting it lie there in the sink.

Can’t believe summer is half over! Enjoy it while you can.

Have a delicious week!

Best,

Judi

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Week #9 — Note from the Farmer

Dear CSA Member,

It has been a difficult week here on the farm. The heat, humidity, and rain have certainly been a challenge for us as well as the vegetables. The forecast is still calling for rain as we wait patiently for dry weather. Despite the weather, the shares are still showing off their bright summer colors. This week as we call it is a Fiesta week! Cilantro, tomatillos, tomatoes and more! Sounds like a great salsa (or salsa verde) to me! Our favorite!

This is also a coffee share and dry bean share week. If you ordered these optional shares please expect them with this weeks CSA pickup.

WE INVITE YOU!

Saturday, September 1st here on the farm. 145 Garcia Lane, Leeds NY 12451. Bring your family for a great day on the farm. (More information to come) Make a getaway out of it and enjoy the Catskills!
Use this link and plan your trip today.

Marketplace:

LAST WEEK -Pollinator Special- 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Fruit and vegetables available in bulk weekly. Check back often for updates. Local Mushrooms, Local Honey, Maple Syrup, Organic Dry Beans, Organic Sriracha Sauce and more.

Login to your member account to place your order.
Order Deadlines: Mushroom’s the Friday before your CSA delivery by 12pm.
All other marketplace orders Monday by 1pm

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!

Tomatillos: The tomatillo is know as the Mexican husk tomato. Most often used in salsas and sauces. They have a more acidic taste when eaten raw.
Roasted Tomatillo Salsa Verde
27 Tomatillo Recipes for Some Summertime Tang

Eggplant: It’s that time of year! How many ways can you make Eggplant? Our favorite is the Italian way! Yum!
BA’s Best Eggplant Parmesan Eggplant Jumbot Crunchy Broiled Eggplant
15 Easy Eggplant Recipes

Red Russian Kale: A larger verity of kale with purplish stems. This kale has very tender leaves and can be eaten raw or cooked. Great verity for making kale chips.
Kale Chips Sauteed Kale with Smoked Paprika
Red Russian Kale With Garlic And Lemon

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled.
Garlic Parmesan Yellow Squash Chips

Mushroom Share – White Button- Can be sautéed, added to chili, soups, stews, grilled.

Eat Me UP!- Basil
Zero Waste! Freeze, or Can!-
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES – WEEK 14 -TOMATILLO SOUP

September 5, 2017

Hi Everyone!

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!

 

TOMATILLO SOUP

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)

salt

black pepper

  1. 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.
  2. Add onions and garlic to the saucepan, and saute until golden.
  3. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. 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.
  5. Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
  6. 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.
Enjoy!
Have a delicious week.
Best,
Judi

 

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Judi’s Weekly Recipe — Week #13

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!
Best,
Judi

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Farmer’s Note — Week 17

Dear CSA Member

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
Deborah
for everyone at Stoneledge Farm