Today for (almost) Wordless Wednesday I want to share with you some photos I took while I was sick at home.
Whenever I’m under-the-weather I want the Hot Honeyed Lemon, my favorite drink to perk me up (and even a sick person can make it).
The last time I tilled my garden I put down a bunch of compost. Now, I’m a lazy composter. And, any experienced serious gardener will tell you that you must turn, water, tend, and possibly even use worms for your compost. Um, not me. I prefer to see what I get from the compost.
So, I have a wonderful unseasonal bounty of tomatillos. This harvest was even better than when I planted them on purpose. I used half of them to make Roasted Green Tomatillo Salsa, and served it with fish tacos (this dinner brought to you by your garden!). The other half of them went to make a Guatemalan Green Stew.
The word tomatillo is Spanish for “little tomato”. These fruits, which are cousins to the tomato, however, aren’t little green tomatoes even though, they look like that. These fruits are a type of berry from the nightshade family (which includes eggplant, potatoes, and tomatoes). Tomatillos have a sweet and tart flavor, and are often made into salsa verde and served with pork or fish tacos.
They can be eaten raw or eaten sautéed, grilled, roasted, or stewed. Cooking brings out their sweetness and softens the skin.
Purchase these fruits with tight fitting husks. Shriveled husks indicate that they have passed their prime. Remove the husks and wash the skins to get rid of the sticky film.
Peak season is May-October, but they are available year-round. They have a long shelf-life as well. Store them in the ‘fridge with their husks on up to two weeks, or without their husks up to one month. They can also be frozen. Place whole or sliced tomatillos on a parchment lined baking sheet, and freeze. Then, transfer them to a freezer ziptop bag and store in the freezer for up to six months.
Thanks for reading (almost) Wordless Wednesday with me today!