A fortifying mix of rich chicken broth, tender shredded chicken, chewy corn hominy, and tart tomatillos make this chicken pozole verde the ideal dish to see you through the end of winter (and cold season).
A weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s end of August inspiration: tomatillos, ground cherries, zucchini, and purple string beans.
I drove out to our CSA farm on Wednesday in search of tomatillos and whatever else the pick-your-own fields had to offer. Once there, I found tomatillos aplenty, and also a few handfuls of ground cherries. In other rows, I picked sweet lunch box peppers and tender purple green beans. [Read more…]
Earlier in the week, we shared this story and recipe with readers over on Food 52, and are now happy to share it here. Chow chow is a great recipe with which to bridge the seasons, and it makes delicious use of green tomatoes (which I happen to have in spades).
Let me start by saying that my Nana was an incredible baker, responsible in some part for every pie I’ve ever made, and I will forever regret not cooking more with her when she was alive. Alas, I was a difficult tween. I include this preface because, for a post on an heirloom recipe from my family, I’ve made something from my husband’s. Like most who lived through the depression, Brian’s grandmother, Mama E, was thrifty and smart and capable. She died a few summers ago, and I’ll always remember that even though she was terribly ill, she had a well-tended little garden on her back porch. Just because you’re sick doesn’t mean you can’t do a little canning. [Read more…]
Usually one of my favorite ingredients, it took me a while to get around to making something with tomatillos this year. And, as it was, I went right down to the wire. With the first frosts beginning to settle in upstate, tomatillos, and tomatoes for that matter, are only around for a couple more weeks (if that). [Read more…]