This Week in Veggies – What’s Fresh at Your Local Farmers Market

by Alice Magdziak • September 9, 2012 • Garden State • Comments (0) • 1280

This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.

This week we got a watermelon, roma tomatoes, tomatillos, serrano chilis, red bell peppers, beets, red potatoes and both romaine and red leaf lettuces.

We’re making a salsa verde with our tomatillos and chilis. Here’s a recipe!

Tomatillo Salsa Verde [via allrecipes.com]

Ingredients

1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

1 serrano chile peppers, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

2 cups water

Directions

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.