News
Members have started to send recipes through the group again and we’re all loving that! Everyone enjoys seeing what others have made with the same ingredients!
Cheese share info:
We had a bit of confusion with the first cheese distribution and we’re clearing things up with 5 Spoke. We hope to iron out the kinks in time for next month’s cheese share! We’ll keep you posted.
Next Week’s Work Shift:
The people doing workshifts on August 25th are:
2 – 4:30pm: Michelle Gutierrez & Samara Landers
4 – 6:30pm: Samara Landers & Kyra Gaydos
Vegetable Highlight: Tomatillos
Tomatillos are a relative of the tomato and they provide that unique tart flavor in Mexican green sauces.
Storage
Tomatillos keep in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper back and keep in the coolest section of your refrigerator.
Freezing
The easiest method is to remove the papery husks, clean and store in freezer bags.
Prepare and Use
Discard the papery husks from the tomatillo, rinse and dry. Tomatillos are not usually seeded prior to use.
Tomatillos are usually cooked but they can also be eaten raw. Most tomatillo recipes are for sauces or salsas, but they can also be used in soups and as a relish for meat, or can be made into jam.
Learn more about its history and uses from these sites:
Recipe: Tomatillo Salsa
- 8 tomatillos (husks removed)
- 2 fresh jalapeno chiles with seeds, chopped (remove seeds and white insides to make it less spicy)
- 1 tbsp fresh coriander leaves, washed well and spun dry
- 1/4 cup water
- 1/2 small white onion, chopped fine
- 1/4 teaspoon coarse salt, or to taste
Directions
Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender puree with jalapenos, coriander, and water until very smooth. In a bowl, stir together tomatillo mixture, onion, and salt. Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving. Serve with tortilla chips.
Other recipes:
Filed under: Weekly Newsletter
