1 Lb Tomatillos husked (the outer skin peels off easily showing what looks like a green little tomato)
1/2 c finely chopped onion
1 t minced garlic
1 pepper minced
2 T chopped cilantro
1/2 t ground cumin
Salt to taste
1 1/2 c water
1/2 c lime juice
Place tomatillos, onion, garlic, and pepper into a saucepan. Season with cilantro, cumin, and salt; pour in water and lime juice. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.
You can serve this salsa over chicken, stuffed squash blossoms (see recipe below,) or with tortilla chips.
Stuffed Squash Blossoms
6 Squash Blossoms
1 cup Queso Blanco
1 t garlic minced
1 t salt
1 t cilantro
1 c flour
1 c bread crumbs
4 T vegetable oil
Slice squash blossoms open at the tip of the flower. Combine Queso Blanco, garlic salt and cilantro. Spoon into the squash blossoms.
In 3 separate zip lock bags or containers with a tight fitting lids place separately the flour, eggs cracked and lightly beaten, and bread crumbs.
Place the squash blossoms 1-2 at a time in the flour bag, then the egg bag, then the bread crumb bag. Follow this until all of the squash blossoms are completely coated with all three layers.
Saute the stuffed and coated blossoms in a skillet for 3-5 minutes or until golden brown, turning halfway through.
What’s in the bag this week?
First pick on tomatoes!! Just a few for now:) Many more to come!
We also are getting some melons that are very close to picking, cantaloupes, lambkins, and watermelons- Our pie pumpkins are incredibly far along now too! This is a really exciting time in the gardens, you’ll be seeing many new varieties of fruits and veggies this month, I plan on at least 1-2 new items each week as the season unfolds.