Not sure if we can declare the above 100 degrees days to an end, but the patio is more inviting in these cooler temperatures.
Sage Mountain Farm
Mercury Cucumbers
Yukon Gold Potatoes
Gaytan Family Farm
Celery
Spinach
Lettuce - Romaine
Cilantro
Tomatillo
GTomato - Roma
Tomato - Beefsteak
Cauliflower
Jalapenos
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In honor of National Hispanic Heritage month from September 15 - October 15, you have the ingredients to make both red salsa and green sauce. So many uses for each! Which is your choice?
To prepare your tomatillos, remove the husk from the outside and lightly wash until the stickiness is gone.
I admit to an infatuation with the green sauce on the taquitos on Olvera Street in downtown Los Angeles. My dad is responsible, never missing an opportunity to order some from Celito Lindo if we were in the area. Rudolfo’s recipe is for those who don’t mind doing the math
Rodolfo's Taquito Green Sauce (Olvera Street)
Ingredients
40% tomatillos | 6½ oz for each cup, 13 oz for one pint
35% avocado | 5½ oz, 11 oz for each pint
15% jalapeños | 2½ oz, 5 oz for each pint
5% cilantro | Less than 1 oz, 2 oz for each pint
Directions
Cook tomatillos gently (not boiling) until soft. Squeeze juice.
Add salt and garlic to mortar, blend in tomatillos, avocado and cilantro. Thin with tomatillo broth.
All fresh ingredients, gently handled.
This next recipe is one I have fiddled with trying to duplicate the sauce. I have changed what was published to my own taste. My alterations are in bold.
Olvera Street Taquito Sauce—approximation
Ingredients
2 cans Herdez salsa verde [I prefer using fresh tomatillos gently cooked]
1 Serrano chile (more or less to taste)
1 large avocado
1/2 cup chicken stock (or less) [I prefer the juice squeezed from the tomatillos]
1/2 cup cilantro
cumin
1 clove garlic
salt to taste
Directions
Put all ingredients into blender and blend until smooth. Thin with chicken stock. Simmer (do not boil) in saucepan for 5 minutes. Adjust seasonings.
If you prefer something other that green sauce, here is a soup recipe. The tomatillos, when roasted, round out their flavor into a wonderful, mellow heat. If you desire more, then add a jalapeno. If not, certainly leave it out. The dollop of creme fraiche will also help to tone down any fiery flavors. This soup is very flexible -- feel like making it vegetarian? Leave out the chicken. Beans and corn kernels would work nicely as well.
Roasted Tomatillo Chicken Soup
From The Kitchen Confidante. Serves 4.
Ingredients
4 tomatillos, peeled and clean
1 jalapeno (optional)
1/2 cup cilantro, plus extra for garnish
1 tablespoon olive oil
1 leek, white parts only, halved lengthwise and sliced
1 clove garlic, minced
1/4 teaspoon kosher salt, to taste
4 cups chicken stock
1 teaspoon cumin
1 skinless boneless chicken breast
creme fraiche for serving
Directions
Preheat the oven to 375°F. Roast the tomatillos (and jalapeno if desired) for about 30 minutes, flipping half way. The peppers will be done when browned and soft to the touch. Let it cool for a few minutes, then place in a food processor with the cilantro and puree. If using the jalapeno, remove and discard seeds before pureeing. Set aside.
Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin and chicken, and bring to a boil. Let it cook until the chicken is cooked through. Remove the chicken and shred. Set aside.
Many of us are big fans of Spinach Artichoke Dip. Here is a way to eat it for dinner.
Goat Cheese Pasta with Spinach and Artichokes
From PureWow. 4 servings.
Ingredients
Kosher salt and freshly ground black pepper
8 ounces dried orecchiette (or your favorite short pasta)
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallot
3 garlic cloves, minced
Pinch of crushed red-pepper flakes
Grated zest of 1 lemon
6 cups packed fresh spinach leaves
One 14-ounce can quartered artichoke hearts, drained
5 ounces (1 small log) goat cheese (see note)
2 tablespoons fresh lemon juice (from 1 large lemon)
3 tablespoons chopped fresh basil, for garnish
Directions
1. Bring a large pot of water to a boil. Generously salt the water and cook the pasta according to the package directions until al dente. Reserve ½ cup of the cooking water and drain the pasta. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic; cook until fragrant, about 2 minutes. Add the pepper flakes and zest along with the spinach. Cook until the spinach wilts, about 3 minutes. Stir in the artichoke hearts.
3. Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with ¼ cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional pasta water. Season with salt and pepper to taste and garnish with fresh basil.
We have Mercury Cucumbers in this box. They are touted as crisp, and thin skinned. Cannot wait to taste them.
We also have Roma tomatoes. Here is a slow roasting method that might open new horizons. Slow-roasted plum tomatoes are great on an antipasto platter, mixed into a farro salad, or tucked into a split baguette with fresh mozzarella and speck. They are stalwart enough to hold for a couple of weeks in the refrigerator. This cooking method is from Anson Mills.
Slow-roasted Tomatoes
Ingredients
2 pounds ripe plum tomatoes
3 tablespoons extra-virgin olive oil
4 teaspoons balsamic vinegar
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
4 medium garlic cloves, minced
Directions
Slow-roast the tomatoes: Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. Set a wire rack in a rimmed baking sheet.
Core the tomatoes. If they’re small to medium in size, cut the tomatoes in half lengthwise. If they’re large, cut them into thirds. Using your fingers, dig out the seeds.
In a large bowl, stir together the oil, balsamic, salt, pepper, and garlic. Add the tomatoes and toss until they are completely coated. Arrange the tomatoes cut side up on the prepared rack, spacing them evenly. Drizzle the oil mixture remaining in the bowl onto the tomatoes, then roast until the tomatoes are shriveled, darkened in color, and lightly caramelized around the edges, about 3 hours. Remove from the oven and let cool.