It’s nice living within a walking distance from a thriving farmers’ market. Each Saturday morning, after a strong cup of coffee, and a slice or two of toast, I grab my Moe’s tote (a proud relic of my Berkeley days) and Brian and I take a stroll down to Wooster Square. I peruse what the vendors have for sale each week, and although it is fresh, bright, and bountiful, I must admit, it is standard fare. The summer squash is just zucchini, there are a few peaches, but simply the yellow sort, and although the tomatoes are plentiful, there are just a handful of the heirloom variety. As I pick up my bundles it is hard for me not to remember the potato man at the Union Square Greenmarket fondly, and to think back to the multi-colored hues of a California cauliflower. (I know, I [...]

And I don’t mean eat lots of dark and leafy greens, although they can be delicious, and hearty. I mean, why don’t you make a bit of tomatillo salsa to have in the fridge? My condiment of choice this week has been this salsa, to have on top of just about anything.
Sure, we all know the typical chips and salsa pairing, and it’s great– a standard. But as an accoutrement to chicken cutlets, pounded, aggression-releasing, with a kitchen mallet, then dredged and fried in crisp cornmeal, what could be better? Or what about baked, as the liquid to savory Mexican-style rice, sound good? I haven’t thought of a way to incorporate the salsa into a dessert, but give me a bit of time.
Tomatillos, the star of this condiment, are like tomatoes, in that they are members of the nightshade family; but that is where the [...]