(C)SAlsa

Aside from clever titles for blog posts, one of the best things in life is fresh salsa, and the tomatillo in our final box just screamed salsa making time. It was actually a little unnerving.

Anyway, in addition to the tomatillo, the final box contained some garlic, a fantastic looking red onion and a nice little jalapeno. I supplemented that with some little sweet peppers, a couple poblano, and some other random peppers that I grabbed from our coop, the lovely Eastside. We had some cilantro hanging out in the crisper from the previous box, so that would find it's way in the salsa as well.

Tomatillo salsa

10 Tomatillo (or whatever you have)
Half an onion
5 cloves garlic
1 T olive oil
Salt to taste
2 T Tequila
2 poblano
2 jalapeno
1 very hot pepper
4-6 random other peppers
5 springs cilantro
1 T lemon juice

I began by broiling the tomatillo and all the peppers except the jalapeno and the other little spicy one, whose name I forgot (sorry). After the skin began to show back spots, about 10 minutes in our too cold oven, I removed them and set aside. I then grabbed five cloves of garlic and chopped those in the food processor. I then put the broiled tomatillo and peppers, onion, cilantro, fresh peppers and oil and processed until I liked the consistency. I then added the salt, tequila and some lemon juice (usually would add lime, but I used what I had on hand).

fin

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Squash-tastic

Beautiful and delicious, baked Driftless squash is the perfect way to stave off the cold fall morning. Simply slice in half, scoop out the seeds, and bake for about 30-45 minutes.



Accompanied by a delicious quiche, and good friends, it was more than easy to ignore the blustery hooplah that mother nature was brewing up outside.

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Is there anyone out there?

Well, I wish I had a really good excuse for abandoning this labor of love, but the sad fact is life just got the better of me for a while.

Anyway, even if I am just posting for my own well being, and no one ends up reading, it is still worth while. The Driftless vegetables have still been fantastic, even without our sharing their bounty for the last weeks, and we still appreciate the care that goes in to each box.

With that in mind, I present the last of the regular season boxes.



A fantastic assortment of fall goodness, including parsnips, carrots, squash (acorn and sweet dumpling), broccoli, onion, carrots, tomatillos (salsa here we come), jalapeno, sweet potatoes, beets, fennel, lettuce, garlic, and of course not forgetting the famous and fabulous Driftless potatoes.

We felt those potatoes deserved something special, and so we concocted a delicious potato soup of potato (duh), garlic, chives, bacon and cheddar cheese. To say it was delicious does not even begin to do it justice. It is with a heavy heart that I realize that we wont have any more weeks of these wonderful revelations (at least until the spring. Can't wait!)



Potato Soup

1/2 bag potatoes, diced
5 cloves garlic, chopped
6 strips bacon, cooked and chopped
bunch of chives, chopped
1 quart broth
1 cup shredded cheddar cheese

We lightly sauteed the potato and garlic, then cooked everything but the cheese for a half hour. Sprinkle the cheese on when complete, and voila!

I hope to post some wrap ups of the weeks we have missed. Even though we stopped posting, we sure as heck did not stop eating (or snapping photos). I also hope to snag some of the storage boxes that Driftless provides, and if that works out, there will be more fall food love to spread about these here Internets.

P.S. It was super great to meet farmer Josh at the potluck that Marcos and Jamie graciously hosted. The food was fantastic, and the company even better. :-)

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