Tomatillo Salsa Verde

Ah the tomatillo – the tomato wannabe that’s forever doomed to live in the shadow of its more popular and better-looking brother. So sad that I can’t even find a picture of past harvests. This year I didn’t even plant any – I just let some grow where they came up on their own.

Part of this aversion is their sticky and slimy skin, surrounded by that annoying husk that needs removal. And they’re very sour. And I had failed to create a good way to use them.

But at long last, I finally have formulated a recipe. Here it is so I don’t forget:

  • Add enough tomatillos to line the bottom of a 9X9 baking dish, cut in half (cut side up).
  • Bake at 325 for an hour.
  • Process through food mill and add juice to blender.
  • Add 1tsp salt, 1/2 white onion, juice of 1 lime, 1Tbsp sugar, 1Tbsp corn starch; and discretionary amounts of white pepper, cilantro, jalapeño, minced garlic.
  • Blend until puréed.
  • Refrigerate until cool.

Ta-daa!

–Simon

Tomatoes 2024

Getting a late harvest, but they’re finally rolling in. At least the ones I can get to before the squirrels. So here I am documenting the time and photos for my records.

–Simon

Mycological Machinations

First, look at this:

Looks tasty huh?

Okay, now look at these:

It stands to reason that the scavenging omnivores we are must have at some point tried eating what was growing on the dead thing in addition to the dead thing itself. Anyway – mushrooms! A gift from my sister. Biologists, right?

Fun to watch grow though.

And with a cheesy bechamel…

Not too bad to eat.

–Simon

Easement Acres

With my post hole digger out from the squirrel centrifuge, I finally got around to installing one of my Christmas presents.

Now that the estate has an official name, it needed a declarative marker. So Liz bought a sign.

Which I then affixed to a plywood backer, painted for contrast.

And then erected in the gardens, alongside the pipeline easement.

Snarky, but in good humor.

–Simon

Hop Damn!

The hops are blooming! I hadn’t planned to do any brewing, but I’m getting curious. Maybe I’ll soak some in a cheap beer and see how they impact flavor.

For now though, they’re just cool.

–Simon