09 Aug CSA Share Photo: Week 11
This week’s share sees the debut of tomatillos, a lesser known plant in the nightshade family (sharing the stage with potatoes, tomatoes and eggplant). The tomatillo, or husk tomato, is a staple of Mexican cuisine, and the key ingredient in fresh and cooked Latin American sauces. The most well known way to eat tomatillos is as salsa verde. The husk of the tomatillo turns brown as they ripen, and the fruit can be any number of colors when ripe, including yellow, red, green, or even purple. Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.
Posted by Tricia Borneman, Blooming Glen farmer and co-owner.
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