This weeks’ share contains: 1 head of savoy cabbage, 1 Italian eggplant, 1 bunch of torpedo (rossa lunga di tropea) onions, 1 pound of tomatillos, 1 pound of red tomatoes, 2 antohi romania sweet peppers, 2 pound mix of patty pan and zucchini, 1 pound of green beans, 1 bunch of carrots.
It looks like a good time to make Ratatouille. I do not have a go-to recipe for this dish I’m sorry to say. This will be the last green beans for awhile as our next planting is engulfed in weeds we can’t fight because we are giving the energy to fighting weeds in the sweet potato patch. It appears that hot summer is truly here and with it all the hot summer vegetables. As the tomatoes come into full swing, we must think ahead to fall and so the brussel sprouts and kales are sprouting in the greenhouse and we’re preparing ground in which to plant them.
Remove and discard the husks from the tomatillos; wash. Slice them in half and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 450 degree oven until starting to brown and sizzle. Remove and let cool. Once cool either chop with a knife or puree.
In the meantime, finely dice 1-2 cloves of garlic and 1 torpedo onion. Chop a few to several sprigs of cilantro. Combine these with the tomatillos, squeeze the juice of a lime over. Add salt, pepper, more lime, hot pepper to your taste.
You could roast the onion and garlic with the tomatillos for a different taste. You could also add the sweet peppers roasted or fresh and some of the red tomatoes.
I write this blog entry with a heavy heart as my dear mother has just gone into the care of hospice after a battle with lymphoma. I struggle to find the exact words to say, a common place we must all be when we find ourselves at various cliffs’ edges. She raised nine children and most of us believe she did a stellar job of it. She and my Dad have truly loved one another all these years. This Saturday is their 62nd wedding anniversary.