What I’m Doing With My CSA Shares: Weeks 10 and 11

Week 10

  • Green Beans: Putting 1/4 of them in cauliflower rice and the rest we’ll steam and toss with butter and garlic.
  • Potatoes: We turned these beauties into a breakfast skillet.
  • Tomatillos: We’ll probably turn these into either a salsa or a stew this weekend. We’ll see.
  • Green Peppers: We put one into tacos and another into the aforementioned breakfast skillet. The other two will probably go into salads.
  • Heirloom tomatoes: We turned one into a glorious BLT and the second into a caprese salad.
  • Regular tomatoes: I cut up one for a taco salad. The other two will probably go into regular salads.
  • Cherry tomatoes: I cut each of these in half and made a quick pasta sauce (which we ate with Banza chickpea pasta) with onions, garlic, and oregano.
  • Yellow Squash: I’ll probably cut this up and add it to a big salad for a Friday picnic.
  • Green chiles: I added a few of these to tacos so far. The rest might go in the tomatillo salsa or stew.

Here is the BLT and breakfast skillet:

 

Week 11

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  • Onions – We used one for a breakfast skillet with potatoes and another in cauliflower rice.
  • Hot peppers – There are three different types here: Jalapeno (left), shishito (middle), and some unknown long green chiles (right). We used the 4 shishito in cauliflower rice.
  • Green tiger tomato – We’ll either use this for another caprese salad, or perhaps roasting with some garlic for a simple side dish.
  • Green peppers – We used one in a breakfast skillet and another in cauliflower rice. I’ll use the other two for similar things.
  • Garlic – We’ll probably save this, use up the garlic we have, then use this. It is a hardneck variety, so it will last a while.
  • Tomatoes – We put one in a corn and tomato salad with Old Bay. We’ll put the others in salad or roast them.
  • Not pictured: A beautiful heirloom tomato, just like last week. We made it into another caprese salad with our apartment-grown basil.

Salsa Verde Revisited

I looked back at my salsa verde post from last year and decided I could improve it. I tend to only make it once a year because that is when I get a big bunch of tomatillos in my CSA share. That doesn’t leave much room for rapid feedback loops, but let’s see what we can do.

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Last year’s version was all done on the stovetop. That is a fine method and gets the job done, but it relies heavily on the taste of the raw ingredients and doesn’t develop them very much. Surely we can do better.

If you don’t care about how something looks at the end, one of the best ways to develop a greater depth of flavor in veggies is to roast them. Salsa verde ends up getting pureed anyway, so the appearance of the tomatillos and peppers doesn’t matter.

I roasted this batch for an hour at 350F. Some of the juice from the tomatillos carmelized on the pan (which I scraped up, of course!) and both the tomatillos, onions, and peppers took on a sweeter, richer flavor. The garlic had the best transformation, though. Instead of the sharp, pungent flavor of raw garlic, roasted garlic has a gentle nutty caramel characteristic to it. There is nothing like it.

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I scraped all of this off the pan and then pureed it in the food processor with some fresh oregano out of one of the window pots.

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Last year’s recipe used fresh cilantro, but I didn’t have any on-hand and I didn’t want to go to the store on Labor Day. Oregano definitely doesn’t have the same flavor as cilantro, but it is delicious of its own accord. Cilantro isn’t essential to salsa verde and I think organo works well with onions, peppers, and lime juice, so I used it instead. I think it turned out wonderfully.

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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