August 30, 2016
What is in the VEGGIE BOX?
Tomatoes, Jimmy Nardello Sweet Italian Frying Peppers, Shishito Peppers, Squash, Sorrel, Tomatillos, Tuscan Melon, Potatoes.
What is in the FRUIT BOX? Figs, Mutsu Apples and Grapes
This Week on the Farm
September 1 is the 244th day of the year (245th in leap years) in the Gregorian calendar. There are 121 days remaining until the end of the year. That is quite amazing how fast this year has flown. Ali our daughter came March 1 for eight months to participate in our flower department here at Good Humus, and that time is nearing its end. Just September and October left, with just 2 more weddings to do-the last wedding will be here at the farm in October. So we are on the home stretch of the year, I feel like we are defiantly heading into the fall here on this week with the first day of September coming up. Apples are in the fruit bag this week, a sure sign that the stone fruits are finished for the summer, and the apple in the school lunches time of year. Ricardo picked some arugula for you today that came up as a volunteer. It was ready to go with this cooler weather. It is also dragon fly season, I love laying on the lawn and looking up into the sky to watch all of the dragonflies zooming, jagging and flitting around catching insects. They are such a beautifully prehistoric looking insect, and there are so many right now.
It has been a long summer for us, it has been a good summer, but it has taken its toll on Jeff and me. This last weekend Ali and I had a wedding flower order to delivery to Mt Lassen. It was a family wedding, and so all of us went, and had a mini reunion with our extended family. On Sunday we took a bit of a side trip to Mill Creek and slept, read and got our feet wet in the creek. I really felt the surroundings of nature and the sound of creek work through my body, mind and spirit-definitely a healing experience. I thought besides the creek we have this at the farm too, but there just is something about not being surrounded by my home/work place that I can leave all the undone projects behind-it is hard to put on blinders. And always when in nature I think of John Muir and one of his quotes: “Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves”. I needed my storms energy to blow from tiredness to a new freshness and I felt energy starting to shift as I was sitting with my feet in Mill Creek, it was a reminder of past lives that I have spent in the mountains climbing to the top of peaks, but also just remembering how much peace I felt there. Our lives are so full of responsibilities, so many things to do-it is hard to find the quite that nature provides us-the peace of quieting the mind. I realized that I need more of that kind of time-somehow to get away from the busy world that I have created for myself.
So with this end of the summer and start of fall time, and the toll it has taken-this week’s newsletter is short, Jeff and I are a bit empty of words to share right now, and as usual this too will pass-so please forgive the brevity of this week’s letter. Have a great week-this cool cloud cover is wonderful!~Annie
A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The Aztecs domesticated the tomatillo and the fruit dates back to at least 800 B.C. The Aztec word tomatl means something "round and plump. The tomatillo never gained in popularity with Europeans and it was the tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is common in the U.S. as the Hispanic population has increased.
The tomatillo is actually used when it is still green. If the fruit is turning a light yellow this indicates that is ripe and past its prime for most uses. Tomatillos have a very tart flavor, not at all like a tomato.
Prepare and Use-Remove and discard the papery husks from the tomatillo, rinse, dry and use per your recipe. Tomatillos are not usually seeded prior to use.
Storage-If you grow your tomatillos you can pull up the entire plant and store in a cool, dark, dry area and remove the fruits as needed. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator.
Freezing-The easiest method is to remove the papery husks, clean and pop into freezer-weight zip lock bags. When you want to use them remove as many as you like and thaw. The tomatillos can also be cleaned, sliced and frozen as well but because you are exposing more surface to the air there will be more vitamin loss as well as potential flavor loss.
Medicinal Uses-In Mexico a concoction made of the flower calyces is used to treat Diabetes. The fruits are also used as a remedy for fever.
Culinary Uses-Although mostly the tomatillo is used cooked it can be eaten raw. It's commonly used in salsas as well as stews and sauces for meats. It is also made into jams and marmalades.