While one name for the tomatillo is the “Mexican Tomato” it is not, actually a tomato! Tomatillos are native of Mexico and are excellent when turned into salsas, sauces, or added to burrito/taco fillings. Basically, if you are using southwest style flavors (cumin, oregano, chiles, etc.) odds are you can add tomatillos to that dish to good effect.
Our tomatillos range in color from green to yellow to purple and can be used interchangeably. They have a sharp, lemony, herbal flavor and the long yellow ones (those Queen of Malinalco’s referenced above) are the sweetest with a bit of a pineapple flavor. Don’t be afraid to eat tomatillos raw either. They are chock full of vitamins A, C, potassium, calcium and folic acid! Make sure you peel the paper away and rinse off the slightly sticky film that keeps the paper in place!
Add tomatillos to your salsa verde recipe, chop raw into fresh salads, blend into gazpacho, or (our favorite and see the recipe below) roast with onions and blend into tomatillo salsa!
Serving Suggestions and Ideas from Mi Ae Lipe’s Bounty from the Box: The CSA Farm Cookbook
Vegetable CSA Harvest List
Every week, we include this section which includes what we think will be coming out of our fields and hoop houses for Wednesday pick up. Keep in mind, that we send this email on Sunday and we harvest Monday & Tuesday for our Wednesday CSA. Sometimes we are spot on, but other times, we discover that we have more of something else and substitute that.
We will let you know on Wednesday how many other items you will get to select.
Other Vegetable Options will probably include:
hot peppers (?)
Summer squash & zucchini
sweet peppers (?)
Meat CSA: Beef & Pork
We continue to cruise through our cuts!