Friday, January 13, 2012

Badger Rock Farm Veggie Share Newsletter - Week # 15


Week #15 of your veggie shares brings an exciting addition: sweet corn! Also new are tomatillos, which are often used to make salsa verde. The sweet corn comes to us courtesy of gardener extraordinaire, Mary McCatherine. I had the pleasure of visiting her garden this week and was so impressed. I am not pleased with how my corn is turning out (lots of missing kernels), so I think you will be much happier enjoying hers. The weather has still been dry, dry, dry, so watering has been a high priority. As we exit August (can you believe tomorrow is the beginning of September?), we still have a lot to look forward to. Winter squash is coming along. The tomatoes are continuing to ripen in greater quantities, as are pumpkins and a few other interesting things (leeks and some giant beets to name a couple....). I hope that you enjoy this week's produce.


Tomatoes, cucumbers, basil, potatoes and hot peppers are present in your shares again this week. Below you will find another simple salad recipe that uses the tomatoes, cukes and basil. You will also find a recipe for salsa verde (which uses the tomatillos and hot peppers). And, of course, there's a way to fix sweet corn, if you're in the mood for a different way to enjoy that summer treat.

Tomatillos & Hot Peppers – Perfect for preparing a batch of salsa verde! Salsa verde can be used for dipping chips, or it can be spooned over chicken, enchiladas, or any other dish that needs a little added zing. This recipe doesn't call for it, but you can add lime juice if you enjoy that flavor. I am sorry that I don't have the cilantro for you this week. I'd really hoped to, and hopefully will in the future. I've had a hard time getting the seed to germinate in this heat. I think we're making progress on that front, though.

Salsa Verde

1/2 pound tomatillos, husked
1/4 cup finely chopped onion
1/2 teaspoon minced garlic
1-2 hot peppers, minced (to taste, depending on heat preferred)
1 tbsp chopped cilantro
½ tbsp chopped oregano
1/2 tsp ground cumin
¾ tsp salt (or to taste)
1 cup water

Place the tomatillos, onion, garlic, and peppers into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in the water and bring to a boil over high heat. After it boils, reduce the heat to medium-low, and simmer until the tomatillos are soft (approx 10 to 15 min). Then, using a blender, puree the tomatillos and water in batches until the mixture is smooth. Serve!

Grilled Corn on the Cob – Corn on the cob is good after being boiled or steamed, but grilling allows for a different way to enjoy this summer treat. To prevent the shucks from flaming, soak the cobs (in their shucks) for half an hour or so before grilling. Then, remove the outer leaves so that just the inner-most layer, and the silks, remain. Place the ears onto your hot grill and put the lid down. Turn every couple of minutes to prevent burning, until they are heated through. There will be some blackening from the grilling process, but this is ok and will add to the bbq flavor (just so long as they're not burned). Add butter, salt, or whatever condiments you prefer (plain is good too, of course) and enjoy!!

Tomato Cucumber & Basil Salad
4 roma-style or small to medium tomatoes
1 medium cucumber
2 tbsp balsamic vinegar
1 tsp olive oil
¼ tsp sugar
2 tsp chopped fresh basil
freshly ground black pepper and salt to taste

Slice the tomatoes and cucumber (peeled or not, depending on your preference) thinly and place them in a medium bowl. Combine the vinegar, oil and sugar and mix well. Drizzle this mixture over the tomatoes and cucumber. Toss and then sprinkle with the chopped basil.

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