Our farm share started in June while I was out of the country, so I missed the first few weeks, but we’ve been getting local fresh veggies for the last several weeks, and boy, do I love it! Here is last week’s share, featuring carrots, orange beets, a head of lettuce, pickling cucumbers, garlic, spring onions and eggplant.
We had some similar items in the share this week, but tomatoes and corn also made an appearance. Mmm…
I haven’t been blogging lately, but I have been cooking, so now it’s time to do a little catching up. I’ll start with a couple highlights:
Tomatillo Avocado Salsa
Rick Bayless is a great chef of Mexican food, dorky for sure, but a real inspiration. I watched an episode of Mexico: One Plate at a Time, and he made salsa verde that was so easy I just had to try it. He said I could use 2 serrano chiles, but he didn’t tell me it that it would be quite so spicy! After my first bite, I had to tame the salsa, so this isn’t exactly Rick’s recipe – lime juice and avocado were my additions.
Blend the following in a blender:
1-2 serrano chiles
1 small onion, yellow or vidalia
4 tomatillos (use more to balance the serranos)
1/2 – 3/4 of an avocado (again, use more to minimize the heat)
1 clove garlic
a handful of cilantro
juice of 1 lime, along with some zest
You can eat it right away, use it as a dip or a sauce. The bright green color brightens up any plate. It keeps in the fridge for a couple weeks.
Rosemary Lamb
Nothing too fancy here, but this sure was delicious – olive oil, garlic, salt, pepper and plenty of fresh rosemary.
