This week: Tat Soi, Red Chou, Strawberries, Rhubarb, Tomatillos, Bell peppers, Beets, Onions, Lettuce, Bouquet of flowers
a note on tomatillos: Related to a gooseberry and part of the nightshade family, the tomatillo is a staple of Mexican food. It's got a wonderful papery husk that you remove before roasting. Tomatillos are very high in fiber and have moderate levels of vitamin c, k, a and potassium and niacin so they particularly good for digestion.
Here are two salsas of which both can be served with grilled or roasted fish or chicken.
Strawberry Rhubarb Salsa
( what you are trying to do here is have a nice balance of salt, sweet and spicy)
a stalk of rhubarb cut into small pieces
2 cups of strawberries, chopped into small pieces
2 tablespoons of honey in liquid form
1 small jalapeño or other chili pepper, seeded and finely chopped Note: if you have Bloomfield Chili's (ring of fire or goats horn) add sparingly to your "hot" tolerance.
1 small onion finely chopped
2 tablespoons finely chopped fresh basil or cilantro or in a pinch, the onion tops finely chopped
3 tablespoon freshly squeezed lime juice
Set a small pot of water to boil. Drop the sliced rhubarb in the boiling water and boil for just one minute. Transfer the rhubarb to a strainer and then to a bowl of ice water to stop the cooking process. Hull strawberries and cut into small piece. Mix the rhubarb & add the rest of the ingredients and toss.
Makes 2/3 cup
1 fresh onion
1 teaspoon olive oil
1/3 bunch fresh cilantro, stems included
1 large clove garlic
1/2 lime, juiced
kosher salt to taste
Oven 450 degrees F. Remove tomatillos from their outer leaves and discard the leaves. Tomatillos will feel sticky. Rinse and halve tomatillos then place on parchment paper lined baking sheet. Quarter onion and place on pan with tomatillos. Drizzle olive oil over vegetables and lightly season with kosher salt. Place in oven and roast for 20-30 minutes until lightly browned. Let vegetables cool slightly and then place in food processor. Be sure to include the drippings from the pan. Add cilantro, garlic, and lime juice, then puree. Add kosher salt if necessary. Serve with chips or with a roasted chicken or anything grilled on the BBQ and get your hands on some fresh tortillas.