After the Frost

After the Frost

I am looking forward to some warm Indian summer days this week. Luckily we've saved the last of our hot peppers and tomatillos so I am dreaming up a little end of summer fresh salsa with zing from mint and lime to serve over grilled pork chops. Also would be delicious with grilled fish. 

This week's share: tomatillos, arugula, potatoes, pac choi, pears, hot and sweet peppers, onions, mint, micro greens. 

Tomatillo Salsa with Mint


1 pint tomatillos, removed from husks and coarsely chopped

1 small diced onion

1 handful chopped mint

1 diced alma pepper

1 jalepeno, diced, added to taste

salt, lime juice, olive oil

Add all ingredients and stir. Optional additions: toasted cumin or corainder seeds, chopped cilantro, smoked paprika. 

Also this week we have some fun micro greens.  They are a great addition to your arugula salad or trying topping some of your crispy roasted potatoes with a dollop of sour cream and lightly dressed micro greens!