A garden must combine the poetic and the mysterious with a feeling of serenity and joy.
Luis Barragan, Mexican architect and engineer
Republican National Convention
Cleveland successfully hosted the RNC from Sunday, July 17 – Thursday, July 21, 2016. The media, Republican delegates and operatives, visitors and folks exercising their First Amendment rights primarily congregated on East 4th Street.
Serving this fascinating mass of humanity required all of the working hours available last week. Thus, deliveries to Strongsville, Berea, Middleburg Hts., Brook Park and Westpark were suspended.
To compensate for the RNC missed delivery, subscribers may elect for an additional week of produce (to be delivered the week of October 3) or a delivery of preserved Wild Leek Produce (canned goods and pickles).
This week’s harvest may include:
Salad and/or Slicing Tomatoes, Summer Squash, Green, Wax and/or Dragon’s Tongue Beans,
Purple Coban Tomatillos, Carrots, Zucchini, Greens (Kale, Swiss Chard)
Tomatillo (Physalis philadelphica)
Tomatillos, a compact fruit encased in a papery husk, belong to the nightshade family (its relatives are tomatoes, eggplants, tobacco and potatoes). These firm fruits have a cool, sweet yet tart, mild citrus taste.
The oldest harvested tomatillo dates to 900 BC in the Tehuacán Valley of Mexico. Along with tomatoes, chilies and corn, the tomatillo was a staple in Aztec cuisine and retains its prominent role in many Mexican and Guatemalan recipes.
Tomatillos may be eaten raw, but are commonly cooked to enhance their natural sweetness.
Roasted Tomatillos
- Preheat your oven to broil.
- Peel off the papery husk and discard. Rinse the tomatillos (they will be sticky).
- Slice the tomatillos in half through the horizontal center (not up and down) and arrange on a large baking dish with the skin sides up. Coat lightly with oil.
- Bake about 8 minutes until skin side is blistering, then flip the tomatillos. Bake another 5 minutes.
- Remove and cool before using.
If you prefer to bake instead of broil, preheat oven to about 400 degrees, then bake about 20 minutes, stirring once.
Roasted tomatillos are an excellent addition to guacamole, sauces and salsas.
Roasted tomatillos also pair wonderfully with beans and corn; they complement each other very well in soups and chilis.