You will be able to find your weekly newsletter here from now on. I will remind Rainshadow members and friends to check in on the blog for recipes, upcoming events, thoughts, inspiration, updates, and musings from your farmer.  Please take a moment to look around the site.  Let me know what you think.

This week, you might be wondering what to do with your tomatillos.  Salsa verde!!


  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
  • Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Roasting method 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.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 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. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

I also love these little guys raw… thinly sliced on a salad.  Especially the purple ones.

Some people have been wondering what will be coming in their boxes each week.  I really don’t like to commit to anything, but I will say that you will always get onions, greens, a root veg, an herb, and a whole bunch of other stuff.  I want to thank you for being part of the adventure, for enjoying vegetables and cuts of meat that you might not usually choose.  I do think it is good for you 🙂