In the Garden: Roasted Tomatillo Salsa

Things are winding down in the garden. I will probably start pulling up the tomato plants soon. For the first time this year, I planted a tomatillo plant and I wasn't sure what to expect. But I quickly learned that tomatillo plants need a good amount of space. While you can keep tomatoes somewhat contained in cages, tomatillos are more of a sprawling plant that can grow 3 feet tall as well as wide. It shot out branches into the nearby basil plants. Since it likely didn't get the sun it needed, my tomatillos were somewhat smaller than normal; though maybe normal for home gardens. One of my goals in planting tomatillos this year was to make salsa verde.

Now I luckily live in a part of the country where I can usually find fresh tomatillos in my supermarket. But the other day in my local supermarket I noticed that canned tomatillos are an option. You will find a variety of opinions about how they compare to fresh but if you have no other choice it's an option.

While we're on the topic, salsa may be one of those condiments (like ketchup and mustard) that don't get used on a daily basis. So you spend $4 on a bottle of salsa and a few months later you find it has turned into a science experiment. I recently read an article suggesting that a more frugal alternative is to spend less than a buck for a 7 ounce can of the highly-rated Herdez salsa verde. You are more likely to use it up before it gets bad. And even if it does go bad, you're out a buck. Look for the 7 ounce can next time you're at the market. I have walked past it all these years because it's not in the same place as the bottled salsas.

Now to the salsa that I made during halftime of the most recent 49er game:

Roasted Tomatillo Salsa

• 12 good sized tomatillos
• 3-4 Serrano chiles (4=a very spicy salsa so judge accordingly)
• 1/3 cup cilantro leaves, chopped
• 1/4 cup white onion, finely chopped and rinsed

I will let Rick describe the recipe for you and then some.

My variation was to add both the chopped cilantro and onions into the food processor right towards the end. It was a good way to really incorporate the cilantro and onions into the salsa. Garlic and lime juice can also be introduced as additional ingredients. You can always thin it with water as well.

More resources:
LA Times article 
Bonnie Plants: Growing Tomatillos
Sunset Magazine article
YouTube video

Avocado Chimichurri Bruschetta

We were attending a dinner party and we had committed to bringing an appetizer. The theme of the dinner party was a celebration of the end of summer produce. As the date drew closer, we still had not decided on our appetizer. Finally, we decided on making a tomato bruschetta using some backyard tomatoes and CSA box heirloom tomatoes.

But while looking at recipes online, I found this Vegetarian Times recipe so I went for a double bruschetta appetizer. The traditional tomato bruschetta was well received but did not get the raves that this one did.

Serve this during the height of summer or, as we did, in late summer as a reminder of the fresh produce available to us as the days get shorter.

I doubled this recipe:

Avocado Chimichurri Bruschetta

• 2 tbsp. lemon juice
• 2 tbsp. red wine vinegar
• 3 cloves garlic, minced
• 3/4 tsp. salt
• 1/2 tsp. red pepper flakes
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1/4 cup olive oil
• 1/4 cup cilantro, finely chopped
• 1/4 cup parsley, finely chopped
• 2 avocados, pitted and cubed
• bread, sliced

Combine lemon juice, vinegar, salt, red pepper flakes, oregano, and black pepper in a bowl. Whisk in the oil, then add cilantro and parsley. Fold in avocado cubes. Stir to mix. Spoon avocado mixture onto bread slices (toasting is an option) and serve. Serves 6.

To save time, make the sauce ahead of time but cut the avocados at the last minute.

Breakfast from the Box

Something cool occurred to me as I was making our Sunday breakfast: I knew the source of just about every ingredient. Most of it came from our weekly CSA box but for those that didn't I knew where it came from. Here's how it went.

I began by cutting up a couple of fingerling potatoes and sweet potatoes (leftover from last week's box). I got them started in the skillet with some butter, black pepper, and a dash of salt.

Then I decided to go for a Southwestern egg scramble given the ingredients in this week's box. I started by dicing half of a yellow onion (from the box) and got it started in a skillet with some EVOO. While the onion cooked down, I diced half of a green bell pepper (from the latest delivery) and added it to the skillet. Four eggs (from a friend's backyard chickens) were whisked together along with some of Penzey's Southwest seasoning and into the skillet they went. I chopped up some cilantro leaves (from the box) and added them into the eggs. A diced avocado (finally ripened from last week's box) got added and then some grated cheddar cheese (OK, this was from Trader Joe's).

Oranges and tangerines (from this week and last) were juiced.

After plating, I sprinkled some dried parsley (from the backyard) over the potatoes and served.

All in all, an enjoyable locavore breakfast.