|Tomatillos on the plant. They are a relative of the ground cherry not the tomato.|
|My harvest with the husks removed.|
I was very excited to can a Salsa Verde (from Canning for a New Generation by Liana Krissoff) for green enchiladas. In the past I've purchased ingredients for the dish. Now not only will I have my own canned version, but this is one of the rare canning projects where I used my own produce rather than produce purchased from other farmers. The only other one I can think of is raspberry jelly.
Anyway, I was so excited I forgot to take photos through most of the process. But here's a description. After removing the husks, I put about 3 lbs tomatillos along with 4 jalapenos, a chunked onion, and peeled cloves of a head of garlic into a 500 degree F oven for 30 minutes. Everything came out collapsed, blackened in parts and a bit juicy. After the vegetables cooled, I put them in a pot along with 2/3 cup lime juice, one cup fresh cilantro and 1 tbsp salt. I mixed all that with my immersion blender, brought it back to a boil, put it in jars, and processed it in a hot water bath.
|The result: 4 1/2 cups Salsa Verde.|
The finished salsa has a very rich flavor from the roasting. It's also tangy from the lime juice and a little spicy. It should be perfect in the green enchilladas. It was great as a condiment on a spinach and broccoli frittata we had the other night too. That was a yummy way to use up the amount that didn't fit in the jars.
The other last garden chore before frost was to create a little window sill herb garden. I potted some thyme, parsley and sage from the garden in fresh soil. The pots will sit in a fish poaching pot I inherited from my grandmother's kitchen. In more than 20 years, I have NEVER used it to poach a fish. I'm glad I finally found a use for it.