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October 01, 2010

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I love this sauce. I planted tomatillos once and learned that they are amazingly prolific. (You need two plants for them to pollinate each other, and that produces more tomatillos than a family of 20 could use!) So many good things to use them for though.

I'm the same way as you with tomatillos! Definitely need to cook with them more... I sometimes make a tomatillo mole for enchiladas.

By the way, if you wash your hands with baking soda, it helps to neutralize the sting from the peppers.

Oh, and another thing -- this month, the Elephant Walk in Waltham is donating 3% of sales to Waltham Fields.

I'm the same way. Kale? I like kale, have made good things with it, but hardly ever think to use it except when the CSA gives it to me. Also, quantity can be an issue, as in, jeez, what am I going to do with this ---load of X?

Haha, that's a great rubric for spice! The salsa verde looks so good.

I'm going to a local food festival (solfoodfestival.com for those in the mid-California area) tomorrow and I am super excited! I mention this because they will be talking about eating local and an October eat local challenge and since Food on the Food really introduced me to both concepts, I cannot hear about it without thinking of you!

Kalyn: So that's what's wrong with my tomatillo plant? Aw, nuts. Rookie booboo. Thanks.

CC: Aw, your tomatillo plant needs a friend! There's always next year.

melch: Oooo, I went to a local food festival last weekend as well. Hope you enjoyed it!

Moopheus: Quantity definitely is an issue. At least with tomatoes and tomato-like fruits, you can sauce them and freeze them away. Kale, not so much.

Julia: Thanks so much for the baking soda tip, which I didn't know, and the reminder about the Elephant Walk/Waltham Fields fundraiser, which I should probably tweet.

Kalyn: Good to know! I like the idea of just two plants producing more than you could possibly need. I'll file that away under "If I Ever Plant a Real Garden Someday!"

I planted a few tomatillo seeds about 6 years ago. Ever since then, I've had tomatillos throughout the garden. I usually keep a few, nurture them, move them to nice sunny places, and then curse the sheer volume of tomatillos I get. Every year! This year, I left two growing amongst my asparagus bed (snuck out of the compost, those wily tomatillos) and pulled all the others. Like Kalyn said, enough for a family of 20! If I knew exactly where you lived, there would be bags of them left on your doorstep. Hmm...there is a new Mexican restaurant in town. And they have a doorstep!

I hear that a mixture of lime juice and salt will help take chile residue off skin.

There's also the trick one of my kitchen-gadget-loving friends uses for chiles: a box of disposable gloves.

adele: I thought the lime juice and salt was for getting the tequila off your hands. Or getting it in your mouth. Either way.

andrea: I will gladly take your leftover tomatillos, especially after making this delicious concoction from Orangette's Spilled Milk podcast: http://www.spilledmilkpodcast.com/2010/09/23/pan-fried-peppers-pickled-peppers-and-folded-enchiladas-recipes-from-episode-22/

Holy crap, it was good!

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