What a strange garden we’ve had this year. Hardly any peas, beans or melon, not one single carrot, but lots of tomatoes, basil and oh my goodness, the tomatillos! And radishes as big as the human heart. I am not joking. Potatoes, yes indeed. And just the perfect amount of delicata squash to get us through the winter. We harvested the last of our bounty just the other day. It was a long, strange growing season this year, lovelies. How did your garden grow?
She first fell in love with gardening when our peas came on strong and I couldn’t keep her away from the trellis. Then there was the red hot flame of potato farming. And this week, lovelies? The seduction of the fruit-filled lanterns of the tomatillo has proven to be too much to keep this little birdie tied down to any root vegetable. I can’t really blame her. They’re like beautiful little Chinese lanterns dangling at just the right height for her cherubic hands to reach. A challenge to reach some, but most just need to be spotted and plucked.
So what will we do with our tomatillo bounty? Thanks for asking… We might make some roasted tomatillo salsa like last year, but I’ll reserve a bunch to make our favorite easy-peasy, delicious posole (tomatillo, hominy, chicken stew) that I found in Cooking Light several years ago. One of those go-to recipes that I don’t even have to glance at anymore. I just grab the ingredients and start throwing it together. What recipes are tried-and-true to you? Do you have a favorite way to use tomatillos? Please share in the comments area. I would love to know; we’ve got a few to spare.