Back To The Grind

This week was definitely a breath of fresh air for the Wooden Hill gang. After that wonderful series of storms, all the plants have decided to repay us for our patience in the form of heavier harvest baskets. We think it's safe to say that we've gotten over a serious hump and it's time to let the pickin' begin. Not to tease, or get your mouths watering, but it looks like the sweet corn won't be much longer...and trust us, we're checking every day! It may seem like our corn has taken longer than some folks. This is because we knocked out our super early variety, and planted just two types in the hopes that we would have larger amounts mature and ready for the picking at one time. We know, in fact we're absolutely positive that you guys are dreaming about the arrival of tomatoes too. As far as they go, there are a ton of green ones out there in the fields. You'll notice that this week we're offering a taste test of our two cherry tomato varieties- super sweet 100's and Sungolds. The Super sweets are red and are pretty standard as far as cherry tomatoes go. The Sungolds are the orange guys (which indicates a low acid tomato) and are extremely sweet- in our opinion, the candy of the tomato world. We promise the big 'maters are soon to follow. Also, we've started in on our Hungarian Hot Wax Peppers. These yellow peppers are perfect if you like something with some heat, but not hot enough that you can't taste your food or feel your mouth. Try one with a sandwich!
In other news, this past weekend marked our !st Annual Bug Hunt with the Little Gardeners class. This class has become our monthly reminder that the proper way to see the world is always as if it's for the very first time. Thanks kiddies!
And now for a couple quick announcements!
-You may notice that we have found a kitten. He was in the barn, vagabonding for some odd reason. He's never been owned (maybe????), has very low mileage and is very cute! Come check him out.
-ANNOUNCING OUR FIRST SHAREHOLDER POTLUCK PICNIC on Friday, August 13 from 5pm till dusk! Bring a favorite dish to share, folding chairs, kids, and toys ( and instruments if you wish!)

CROP OF THE WEEK
TOMATILLOS

While we're not giving out a ton of these bad boys, we're pretty sure that most of you have been wondering what they are, and what exactly to do with them. Also called husk tomatoes, or "tomate verde" in spanish, tomatillos are part of the nightshade family and are common in Mexican cooking. They are used for their sour-zippy-tangy-citrusy flavor, which is at its peak when the husk is filled out and the fruit is still firm and green. Tomatillos do become sweeter as they fully ripen. The variety we grow here is called Verde Puebla and is a pale yellow when fully ripe. Remember that the husks are inedible and should be taken off before using. If you don't plan on cooking with them right away you can leave the husks on and store them in the
refrigerator

RECIPE OF THE WEEK

SALSA VERDE
Like all great homemade salsas, ingredients should be added to taste to create your own personal blend. Don't be afraid to get creative. What's important here is the preparation of the tomatillos

INGREDIENTS
Tomatillos
Cilantro or coriander
Onion
Garlic
Lime Juice
Pepper (jalapeno, serrano, or other)
Salt
Sugar
1. Remove husks from tomatillos
2. Prepare the tomatillos in one of two ways. A) Roast by placing halved tomatillos on a foil covered baking sheet and broiling for 5 minutes or until skin begins to slightly blacken...or B) Boil by placing tomatillos in a saucepan with water. Simmer for 5 minutes and remove.
3. Place all ingredients (except salt) into food processor and blend to desired consistency. Than add salt to taste
(recipe adapted from simplyrecipes.com)

Another great trick with tomatillos is simply to add them to your favorite guacamole recipe (in addition to or instead of lemon/lime juice) or even add them to a prepared salsa for some extra ZIP!

P.S.
We hope that some of you got to try Stef's Carrot Ginger soup recipe. Definitely a great way to make use of those Carrots. In case you're still searching for things to do with them, we came across another great and incredibly simple (and quick!) recipe for...

PICKLED CARROT SALAD
1lb carrots (tops removed)
1/2 cup oil
1/2 cup vinegar
1/3 cup water
1 TBSP honey
2 minced cloves garlic
2 TSP dry oregano
1 TSP salt
1/2 TSP pepper
1/2 TSP dry mustard
1. Clean and shred carrots (you can also opt to chop and boil/steam just until tender)
2. Combine all other ingredients in jar or tupperware with lid. Shake well. Pour over carrots. Let chill for at least a couple hours...over night is even better.
*We'll also be trying this recipe with our cucumbers!
(recipe adapted from allrecipes.com)