Sisters Hill Farm 2018 CSA: Week 8

Today was the first pickup we’ve had in the thunderstorm. Thank goodness for a storage shed nearby that we could use as a pickup location!

Here’s what we received this week:

  • Fennel – The licorice taste of fennel is great in a salad. I like to thinly shave it and toss with some lettuce, parsley, bell pepper, radishes, lemon juice, and olive oil. You can also braise it with stock and white wine, but I prefer it fresh.
  • CabbageHomemade sauerkraut.
  • Basil and tomatoesCaprese sounds pretty good in this hot weather.
  • Cucumbers – I already ate one with some salt tonight. I’m going to eat at least another one of these that way, too. One of my favorite snacks. The other two I’ll probably make into dill pickles.
  • Eggplant, pepper, onion, zucchini, and cilantro – I want to make a maqluba, a middle eastern chicken and rice dish. Dinner in an Instant has an Instant Pot version I’ve been wanting to try.
  • Lettuce, greens, and tomatoes – As always, salads! I’ll spice it up this week with the fennel above.

Salsa Verde

Note: I revisited this recipe a year later and made it even better. Check out the new version.

This is one of our favorite condiments for tacos and it makes a great snack with chips. It is very easy to make and keeps for at least a week in the fridge.

Salsa Verde

  • 1lb of tomatillos, husks and stems removed
  • 1-2 jalapeños
  • 1 onion
  • 1 bunch cilantro
  • Juice from 1 lime
  • 1 tsp salt

Put the tomatillos, jalapeños, and onion in a medium saucepan, cover with water, the bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Strain the water, combine the ingredients with cilantro, lime juice, and salt in a food processor, and process until smooth. Let cool before serving.

Remove the husk from tomatillosCover with water
Simmer the veggies for 10 minutesCombine everything in a blender

Salsa Verde