8-19-2010 (Week 11)

Hooray! We were able to harvest just enough tomatillos to have a half-pint for everyone, just for variety. We should have plenty more by next week. Though it is supposed to cool way, way off this weekend, so we’ll see what happens.The post entitled “Last Week’s Newsletter” for September 15, 2009 (use the “Archives” menu on the left-hand side of the page) explains a bit about tomatillos.  Furthermore, the August 20, 2009 post entitled “More Heat!!!” has a purslane pesto recipe that was good.

I’ve been thinking lately about tabouleh, the middle eastern wheat bulgar salad. If you decided to make some, you could put in the garlic, green onions, mint, carrots (maybe shredded?) and parsley if you have any left. Tomatoes from the market and bell peppers, if you want, and there you go.

As for collards, the following is a recipe we’ve had recommended to us, followed by notes from the recommender:

Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 6


    1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens
    4 tablespoons margarine
    2/3 cup chopped onions
    1 teaspoon chopped garlic
    2-3 teaspoons ground chile de arbol
    1 1/4 cups diced tomatoes
    2 1/2 cups low-sodium chicken stock


In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well.
In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.


Per serving: 124 calories (percent of calories from fat, 54), 6 grams protein, 9 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 339 milligrams sodium.
Comments d’ Annie, VegChef Extrordinaire:
BTW, in the greens recipe, i have never actually made the recipe as listed. This is what i substitute:

any hearty greens for turnip, but i’ve always used COLLARDS!!! (picture an oprah type shout there)
margarine = no! butter = obviously!
chile de arbol is not always the easiest to find, so red pepper flakes, dried red peppers, or whatevs woudl probably work. this time when i make it, i’m going to use those peppers you ladies gave me yesterday.
i always use veg instead of chicken stock, but i can’t imagine chicken stock would be anything but delicious

The End.


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