My ministry of cooking, canning, growing, and sharing!

My ministry of cooking, canning, growing, and sharing!

Three years ago we bought a small farm with ten acres. The property had a mucky creek on the South side that was covered in raspberry brambles and poison ivy. The back six acres were so overgrown that I couldn't make it half way through the first pasture. There was mud, 10 foot tall weeds, about ten million ground hogs, and a house with "fabulous" 80's wall paper on EVERY surface. I looked at this property and my mind was spinning with possibilities of what I could grow, raise, and even forage off this little plot of land. My husbands mind, who was standing in nearly the exact same spot, was spinning with the thought of how much work he had ahead of him.

From my Farm to my Kitchen is a way for me to share my stories, recipes, failures, and successes. It is a way for me to tell you how sharing with others has opened the flood gates for abundant blessings, new friendships, and great lessons.

We have fought to "take back" parts of our property that had been swallowed by willows and scrub trees. My husband has suffered the wrath of the evil wood emperor, Sir Poison Ivy and our five children have worked tirelessly to help with chores like, "go get Mommy some basil" or I KNOW there's a Morel out there, GO FIND IT!

Please enjoy this glorious adventure with our family. Learn the lessons that I stumbled over, take the great recipes that I share and leave the miserable ones. I am hoping to write each day but you never know if the kitchen or the laundry monster will get me!!

Wednesday, October 13, 2010

Salsa Verde

I sent my sweet little 6 year old out to gather some Tomatillos from the garden so I could throw together a batch of Salsa Verde.  I was really proud when he came in with about 10 cups.  I must say I was a little disappointed in the amount as I had hoped to can some up for the winter but at least I'd be able to make a little.

I took off the husks and put them in the fridge to work on in the morning.  I suddenly realized that I DID ask a SIX year old to do my picking. I thought I'd better head out and "clean up" what he missed.    Soooooo 6 gallons later....I am up to my rear end in Tomatillos!   I should be able to store at least 3 dozen pints for the winter.

The lesson here is....Never send a little guy to do your chores unless you want to redo them later :)

  • Salsa Verde
  • 2 large fresh Anaheim chilies*
  • 1/2 pound tomatillos,** husked, rinsed, diced
  • 1 1/2 cups low-salt chicken broth
  • 2 large green onions, chopped
  • 1 large serrano chili, stemmed, seeded
  • 1 large garlic clove
  • 1/4 cup (firmly packed) fresh cilantro leaves
  • 1 tablespoon whipping cream
  • 1 tablespoon fresh lime juice (optional)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)
*Also known as California chilies; available at Latin American markets and many supermarkets.
**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

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