• Farm Cart

Delivery 10/19/22


ITEMS

  1. Chojuro Asian Pears

  2. Green Curly Kale

  3. Tomatillos

  4. Poblano Chiles

  5. Dozen Eggs

  6. Ciabatta / GF Cookies

PRODUCERS

  1. Home Acres Orchard - Stevensville

  2. Amaltheia Organic Produce - Belgrade

  3. Towne's Harvest Garden - MSU, Bozeman

  4. Harlequin Produce - Arlee

  5. Black Dog Farm - Livingston

  6. On the Rise - Bozeman / Gluten Free Prairie - Manhattan

 

Roasted Tomatillo & Poblano Salsa (Salsa Verde Rostizada)

Salsa Verde is my go-to for tomatillos: It's simple and delicious, and can be used as a cooking medium, a dip, or a topping for meats, fish, tacos, etc. Roasting gives the salsa some depth of flavor, but you can always speed things up with an un-roasted version. I've combined a few recipes here, but the basics are from Mely Martínez in The Mexican Home Kitchen. Makes ~3 C Salsa.


1 lb tomatillos, husks removed and rinsed

3-4 Poblano chiles, halved lengthwise, stems and seeds removed

1-2 Serrano or Jalapeño chiles (Optional! For more heat)

1 small white or yellow onion (or 1/2 a large onion) - cut into thick wedges or rounds

2-3 cloves of garlic, unpeeled

1/2 C fresh cilantro leaves and stems, roughly chopped

Salt, to taste

Fresh lime juice (optional)


[Directions are for roasting under the broiler. You could also roast the veggies over a gas flame, on a grill, in the oven at 425 F, or however you want to]. Turn on your oven broiler and place the rack on the highest or second-highest setting. Place tomatillos, chiles (both types, if using), onion, and garlic cloves on the sheet pan and slide under the broiler. Check on them every minute or two, turning once or twice with tongs, until the veggies are softened and blistering. Remove from oven.


When it's cool enough to handle, peel the garlic. Place it and the other roasted vegetables, with any juices, in a food processor or blender. Pulse until it has a slightly chunky texture. Add up to 1/2 C water if it's too thick. Add cilantro and plus again until just incorporated. Season to taste with salt. It should taste yummy and savory. If it seems bland, add more salt, and perhaps a squeeze of fresh lime juice.


Serve topped with diced avocado and queso fresco to dress it up; use in chilaquiles, enchiladas, pozole verde, or chile verde stew; or top tacos, quesadillas, or your favorite breakfast eggs with it. Refrigerate or freeze if not eating immediately.

 

Poblano & Egg Scramble with Quick Tomatillo Sauce

Recipe adapted from Epicurious. Serves 4-6.


6 Tbs butter, divided

1 C onion, chopped

2 garlic cloves, chopped

1/4 tsp dried oregano

~1 1/2 C tomatillos, diced

1/4 tsp chili powder

1/4 tsp ground cumin

2 large poblano chiles, stemmed, seeded, and diced (add a jalapeño or serrano for more heat)

salt and pepper, to taste

1/2 C green onions, chopped - reserve a bit for topping

1/2 C fresh cilantro, chopped - reserve a bit for topping

8 large eggs, beaten to blend

1 C queso fresco or feta cheese, crumbled - sub shredded jack or cheddar cheese

Ciabatta, sliced and toasted, or warm tortillas, or any other egg vehicle you like

Optional additions: avocado, chopped fresh tomatoes, sour cream, hot sauce, etc.


Melt 2 Tbs butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion softens, ~3-5 min. Add tomatillos, chili powder, and cumin. Cover and simmer 5 min, stirring occasionally. If it starts to stick or burn, turn down heat and add a bit of water. Mash with a fork or potato masher to break up tomatillos and form a rustic salsa. Season with salt and pepper. Cover and keep warm on low or no heat. (If you prefer a smooth salsa, puree everything in a blender instead, then return sauce to pan and keep warm.)


Melt remaining 4 Tbs butter in large skillet over medium heat. Add diced poblanos and sauté until tender, ~6 min. Add green onions and 1/4 C cilantro, stir, then add the beaten eggs. Cook until eggs are almost set, stirring occasionally, ~4 min. Add the cheese and gently mix, then remove from heat.


While the eggs are cooking, toast some slices of ciabatta (or warm your tortillas). Spoon eggs overtop of the bread, or alongside, before adding the salsa, cilantro, scallions, and other toppings of your choice.

 

Autumn Dressing for a Kale & Pear Salad

Shake up this quick dressing in a jar and toss it with chopped kale, thinly sliced pears, and maybe some toasted nuts and feta or blue cheese crumbles: 1/4 C olive oil, 2 Tbs apple cider vinegar, 1-2 Tbs maple syrup, 1 clove garlic (minced), 1/2 tsp fresh thyme or rosemary (minced), salt and pepper. Taste and adjust to your liking. [A note about Asian Pears - their texture is similar to an apple. Don't wait for them to soften, like European Pears. They are ripe and ready for snacking, baking, etc!] Here's the original recipe for salad & dressing

 

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