Have you ever wondered what those green, "paper-wrapped" fruit are that are displayed above tomatoes, and beside garlic, avocados and basil in your grocery store?  They are called tomatillos and are a key ingredient in salsa and cold summer soup.  Martha Stewart calls them "tart, refreshing fruits".  She says when selecting them to  "Choose small, firm, bright-green fruits with green to brownish-green husks that are more or less intact (it’s okay if the husks are split, but they shouldn’t be peeled off)."  Linda Stradley in What's Cooking America says that you want them to be firm.  Keep them in their paper wrappers until you use them.  They can be stored on the counter or in the refrigerator, but not in an air-tight container.  They can range from tart to sweet.  Linda recommends the following cooking methods:
1.  Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
2.  Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
3.  Fire Roasting - Roast under the broiler, .   .   . or on a grill. Make sure the heat is quite hot before roasting .    .   .   or they wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
5.  Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

Here's one of the recipes we will be handing out on Friday, August 7th at the Westminster Farmers' Market from 3:00 - 6:30.  

Fresh Tomatillo Salsa
YIELD: MAKES 2 1/2 CUPS                                                                                                    From Everyday Food
Tomatillos should be bright green and firm, with dry paper-thin husks. When used raw, they brighten any salsa.
INGREDIENTS
1 pound tomatillos (husks removed), washed and quartered
1/2 small red onion, chopped
1 jalapeno chile (ribs and seeds removed, for less heat), coarsely chopped
1 cup fresh cilantro
3 tablespoons fresh lime juice
Coarse salt

DIRECTIONS
In a food processor, combine tomatillos, onion, jalapeno, and cilantro with lime juice. Pulse until finely
chopped; season with salt. Serve with chips, over seared fish, or with eggs.





 






 

Asian eggplant has a much thinner skin, is tenderer and sweeter than traditional eggplant and is practically seedless.  You do not need to peel them or soak them in cold salt water - because there is no bitterness to remove.  Their texture allows them to absorb lots of flavorful sauce.    

Alexandra Sifferlin from Time in her article, Eat This Now: Japanese Eggplant, states that "Raw eggplant is very low in calories, saturated fat and sodium, with only 20 calories per cup. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese."

An easy way to prepare them is to slice them very thinly, coat a cookie sheet with a thin film of oil (we use grape seed oil, turn them so both sides have a thin coating of oil, spread them in a single layer, and bake for 20 minutes at 425 degrees - turning once.  While they are in the oven, caramelize an onion(s) for a topping.  
For a fancier recipe try Mia's Whole-grain Pizza With Arugala, Eggplant and Caramelized Onion: http://healthland.time.com/2013/08/05/eat-this-now-japanese-eggplant/#comments

Some of us don’t have room for a garden.  Others find it difficult to leave their porches or decks.  Others want to add a little extra gardening space – near the back door or are trying to keep plants out of the reach of hungry animals.  One solution is growing in containers.  They can add beauty to your deck or doorstep and fresh herbs just outside your door.  

What have you successfully grown in containers?  Please post what has worked for you.  Inspire others to try something new by sharing your ideas and pictures.

If you've ever been tempted to add the bright splashes of color or soft pastels that achillea can provide in an arrangement, you certainly can if you follow a few simple hints.  Madison suggests that you plan ahead when cutting achillea. 
1.  If it hasn't rained recently - water the plants deeply at least 24 hours before cutting.
2.  Cut them before the sun has hit the plant - or late in the evening when it's cool enough for mosquitoes to be flying.
3.  Fill a pail with lukewarm water (110 degrees) 3 - 5 inches deep.  Optionally - add 1 tablespoon of floral conditioner for each quart of water.
4.  Carry the container with you to the plants and immediately place each cut stem in the water.  
5.  Cut with a sharp knife or floral shears and  strip off all leaves that would otherwise touch the water.  
6.  Place your container of cut stems in a cool dark place for 4 hours - or better yet overnight.
7.  Enjoy creating that beautiful arrangement!