Salsa Verde Week

Much peace to you as many of you shift your schedules with the turning of September.  Drop by the farm this Tuesday to stock up on veggies for lunches.  We'll have lots of carrots, cucumbers, broccoli and much more.  ​

​Last week of Eggs
Sadly True North Hatchery is unable to supply me with eggs for our last month of Farm Market.  There will be a limit of 2 per customer this week.

Salsa Verde Recipe

1 lb tomatillos 
2 jalapeno peppers 
1/2 c. Chopped onion 
2 cloves garlic

Remove hulls and roast tomatillos with onions, garlic and peppers at 450 for 15 min. Or until tomatillos are blistered and turning brown.
 
Transfer to a blender with:
1/4 c. Water (opt)
3 tsp lime juice 
3/4 tsp. salt
Blend until smooth. Chill before serving

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