We started our vegetable garden five
years ago. Each summer due to a number of variables, we have a different
vegetable that really does well. In the past, our bumper crops have included
zucchini, okra, hot peppers, and figs. This year, tomatillo plants keep
giving and giving.
Each time we are fortunate to have an
abundance of one item in particular, Shannan and I really enjoy finding a
variety of preparations. Surely this is the way many recipes came into existence,
experimenting with a surplus of foods. This summer I’ve used the tomatillos in
sauces, salsas and even fried some with a skillet of green tomatoes. In the
end, the two looked a lot alike. However, the tomatillos lacked the distinct
tartness of the green tomatoes. The texture was very similar for both. It was
certainly worth the effort. I probably will use that preparation again before
the end of the year as the plants continue to thrive and produce.
Garden. Eat. Run.
Tom
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