8.29.2009

Tomatos & Tomatillos & Hail Storms




This past summer we had a beautiful garden in full swing, heirloom tomatoes aplenty. I was checking them everyday.

Typical for Southern Oregon we had our 100+ degree heat wave for about a week. Usually the heat is broken by a thunderstorm or two, followed by whatever forest fire starts from the lightening. Well, Mother Nature decided to mix it up a bit and and hurl 2 inch ice balls from the sky. Really? Did we deserve to be pummeled? Did we complain that much about the heat? I personally don't mind the heat. I didn't expect her to get so vengeful. The hail came and went in about 20 minutes. 20 minutes that destroyed 60 tomatoes, 3 flower pots full of pansies, 4 cukes, 5 zucchini's and dented the hood of our pick -up truck.
I was surprised at how sad I was, normally I'm a pick yourself up and dust yourself off kind of person. We went out the next day and surveyed the damage..tomatoes, total loss, cukes and zucchini too....the only bright spot was the fact that the tomatillos survived! What a hearty plant! Not only did I pick some tomatillos the other day, the plant is producing another round of the husked beauties and has more flowers. Maybe the tomatillo is trying to makeup for my loss and sadness?
So in honor of my lovely tomatillo plant that loves me, here is a great way to use tomatillos. Tomatillo salsa is one of my favorites. If you have never tried it, please do, tart and sweet at the same time, and a perfect accompaniment to fish, pork and wonderful spooned over tamales!
This recipe is adapted from SimplyRecipes.com
Tomatillo Salsa Verde
1 & 1/2 lbs tomatillos
1/4 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
pinch of sugar
1 small JalapeƱo pepper, stemmed, seeded and chopped (optional)
Salt to taste
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Store in refrigerator.
Makes 3 cups.




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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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