Greetings from the farm. So you might have thought that I was so desperate to get the tomatoes to you before blight set in, but no, those green perfect little round fruit in those adorable leaf “pockets” are tomatillos, and yes they are supposed to be green. After some research I learned that they are ready to harvest when their little pouch breaks open. While they are most used in green sauces or salsas in Mexican food, I found this recipe idea that the average Joe-veggie-lover might feel comfortable tackling, just in time for the cooler evenings welcoming us into September: white bean chili chicken chili. The original recipe can be found here, but I adapted this for use with some fresh veggies. http://allrecipes.com/recipe/white-bean-chicken-chili/ I am excited to try this recipe for Sunday lunch when we have company. Chili is dependably delicious, right? Also, this is SO going in my slow-cooker not stovetop.
First here is what you can look forward in this weeks boxes:
-tomatillos (labelled to save the confusion!)
-green beans (they just keep coming! If you’re sick of them, consider blanching and freezing. Then in November you can reminisce about your fresh Farm Share bins)
-sugar snap peas
-delicata squash (similar to sweet potato in texture. Small, beautiful and delicious when roasted, or cut into cubes and add to stews, etc.)
-Chinese cabbage or raddichio (whichever one you didn’t try last week)
Whole Share (same as half with these additional)
-green or black kale
-cantaloupe or watermelon
-red leaf lettuce
Original recipe makes 8 – 10 servings Change Servings
-2 tablespoons vegetable oil
-1 onion, chopped
-2 cloves garlic, minced
-1 (14.5 ounce) can chicken broth (I will likely use water with a little soup base)
-approx. 6 tomatillos (the whole bag)
-pint saladette tomatoes, diced
-1 (7 ounce) can diced green chiles (or use fresh. I wanted to send you some but they’re not ready yet 🙁 I may use green pepper and some chili powder)
-1/2 teaspoon dried oregano
-1/2 teaspoon ground coriander seed
-1/4 teaspoon ground cumin
-2 ears fresh corn
-1 pound diced, cooked chicken meat
-1 (15 ounce) can white beans
-1 pinch salt and black pepper to taste
PREP: 10 mins
COOK: 25 mins
READY IN: 35 mins
1.Heat oil, and cook onion and garlic until soft.
2.Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3.Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.