I broke out my leather boots last week which can only mean one thing….It’s Fall! The days are getting shorter and the weather is getting cooler and our CSA Season is coming to an end. We only have 4 weeks left of delicious produce and it has been quite the year. Becoming a member of a CSA was such a great experience. The mystery of the colors and shapes that we received each week in our reusable Greensleeves Farm bag has allowed us to try and cook things we never knew existed. I’ve learned some things about farming while getting our hands dirty out on the farm. The best part is I have a ton of frozen tomatoes for chili all fall and winter long. But for now, I am going to cook this big old spaghetti squash you see below for dinner tonight!
CSA Week Twenty-two Share: Mustard Greens, Beans, Potatoes, Garlic, Sage, Cherry Tomatoes, Variety of Sweet Pepper, Okra, Spaghetti Squash, Eggplant
Is it just me or have you ever been scared to try something because of the color? What is it about green foods, that seem so unappetizing? For the longest time I wouldn’t eat guacamole simply because it was “scary” looking. I just expected it to be gross. But in reality, it is delicious and I was missing out for many many years. I love guacamole and could seriously eat it for breakfast, lunch, and dinner!
And now Salsa Verde is my new green love! Who knew it could be so ugly, yet beyond delicious. There is something about the sweetness combined with the spiciness that just makes my mouth water. It makes a great healthy snack or appetizer and is really easy to make.
The best part about this recipe is I had the majority of the ingredients in my garden or from our weekly CSA Share. The tomatillos and garlic came from Greensleeves Farm and the jalapeños came from our backyard garden.
First remove the tomatillos from the husks and put on a cooking sheet with the jalapeños, onion, yellow pepper, and garlic cloves. I tossed these in olive oil so they would get good and roasted. Bake on 450° for 20-25 minutes or until roasted.
Then add your roasted vegetables (including the yummy juices) to your blender. Also add in the cilantro, cumin, oregano, salt, pepper, and lime juice. I used my food processor setting and mixed on pulse until the desired consistency. I prefer salsa verde to be less chunky than your typical salsa and the flavor goes a long way!
Once it is blended and chilled for at least 2 hours, enjoy with your favorite chips. I prefer organic blue corn tortilla chips. This recipe is so delicious and really, I mean really addicting! Beware that you might just shovel it all into your mouth!
2 lbs. Tomatillos (about 30 small)
1 Yellow Pepper
1 Lime (juiced)
5-6 Garlic Cloves (more if small cloves)
1/2 cup Cilantro (chopped)
2 Tbl Olive Oil
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1 tsp Pepper
- Pre-heat oven to 450°
- Remove the husks and stems from the tomatillos and peel the garlic cloves
- Chop the onion and yellow pepper into large chunks and place on cookie sheet with the tomatillos and jalapeños
- Pour olive oil over vegetables and coat well
- Roast for 20-25 minutes
- Remove from oven and remove the stems from the jalapeños
- Add roasted vegetables, including the juices, to your blender and add lime juice and spices
- Mix until desired consistency (I use the food processor settings and pulse until smooth)
- Best if refrigerated for at least 2 hours until chilled and then serve with your favorite chips and enjoy!
Fall is officially here (yay)!! Don’t you love this time of year, the weather is getting cooler, football is underway, and it is crock pot season. I should probably buy stock in crock pots because I use them ALL the time in the fall and winter. Nothing is better than coming home from work to a hot dinner that is ready or having the smell of chili fill your home on football Sunday. You can see in our CSA shares from Greensleeves Farm these past two weeks we’ve received some fall crops, lots of varieties of squash and more potatoes which we love. What is your favorite thing to cook in the fall?
Week Twenty Share: Butternut Squash, Potatoes, Pattypan Squash, Yellow Squash, Rainbow Chard, Beets, Garlic, Okra, Tomatillos
Week Twenty-one Share: Butternut Squash, Potatoes, Pattypan Squash, Costata Romanesco Squash, Rainbow Chard, Green Beans, Garlic, Okra, Eggplant, Kale