Our own: tomatillos, green beans
Verrill Farm: tomatoes (still hoophouse!), golden squash, red peppers (probably not local), scallions, cilantro
Tossed with olive oil, chili powder, cumin, chopped fresh cilantro, and a little salt, then roasted at 400F for half an hour. Served on tortillas with fresh salsa verde (our own tomatillos! again! yum! puree'd with onion, cilantro, garlic, and hot peppers), Vermont salsa jack cheese, and some avocados my housemate left in the fridge.
While the oven was at it, I also roasted up three large eggplant for eggplant-garlic dip (frozen for later enjoyment). Will have to remember to add A LOT more garlic.
Finally, there is golden squash bread baking in the bread machine. Like zucchini bread, but milder.
We picked about 3 pounds of tomatillos this evening. The branches visibly lifted. What with the hot weather all week, some of the plants flopped over, but we've been watering twice a day now and they're still setting new fruit.
Red tomatoes any day now...
About the vegetarian thing. We've been eating less meat (as in, maybe two-thirds or half as much as usual? haven't been counting). Mainly because I put most of the menu planning effort into figuring out what to do with all of these vegetables (and making cheese) -- the meat is lucky if it gets remembered. At any rate, we both gave blood last week, and I have never felt so healthy afterwards. In recent years I've had trouble with low blood pressure and have always had slightly low iron (by donation standards). Who knows whether it's coincidence? It's a real kick in the pants to put veggies by for winter dinners!
Yum! I love tacos any day, but would go nuts for salsa verde!
Posted by: Liz | August 06, 2007 at 09:37 AM
What a beautiful, colorful harvest! Golden squash bread sounds delicious!
Posted by: Christa | August 09, 2007 at 08:40 PM
Well, after trying it, I think I'll stick to using Romanesco. The golden squash is a terrific color, but very bland.
Posted by: Korinthe | August 10, 2007 at 07:30 PM