Quick update from the garden…
Check out our Monarch friend:


This week in the CSA we have one of our trial items: tomatillos. In case you are not familiar with them, tomatillos A.K.A Husk Tomatoes, are green tomato like fruits inside a husk casing that resembles a lantern. They look like, and are related to ground cherries except that tomatillos are larger, green, and not sweet. They originated in Mexico and are used for fresh and cooked green salsa or Salsa Verde. A little history: The Aztecs domesticated the tomatillo and the fruit dates back to at least 800 B.C. The Aztec word tomatl means something “round and plump”.


If you are interested in whole organic chicken, your last chance to get one is next Wednesday September 10th. We are having the pick up start towards the end of the CSA pick up. You can read more info about the chickens on our website: http://www.hedgeviewfarm.ca and click the tab “Organic Chickens”.
Price is $5.50/lb and the weights will be 6-8lbs

This week’s share of the harvest:
1 pint mixed beans
2 lbs red potatoes
1 white onion
1 quart tomatillos
1 bulb garlic
1 eggplant
1 box carrots
1 pepper – green or red

How to use this week’s share:

Salsa Verde – (use your tomatillos)

Use salsa as a dip, a side for meat or with any Mexican style dish.

  • 1 1/2 pounds tomatillos, husks removed, thoroughly washed
  • 1/2 medium white onion, quartered lengthwise and halved crosswise
  • 2 jalapenos, stems removed
  • 6 cloves garlic, peeled
  • 1/2 cup coarsely chopped cilantro
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup chicken broth
  • Juice of 1 lime (2 tablespoons)

    Salsa Verde batch from last summer

    Salsa Verde batch from last summer

  1. Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes.
  1. Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped.
  1. Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes.

Eggplant Burgers – MUST TRY THESE!

eggplant burgWhisk together:
2 Tbsp oil
2 tsp. wine or balsamic vinegar
1 tsp. Dijon mustard
salt & pepper

1 Eggplant: Slice into 1/4 inch slices. Brush with the oil mixture above and BBQ until tender. Brush as they BBQ. You can also do them a pan. Cook them about 5-10 minutes on the BBQ, flipping them half way.

8 slices provolone, Gouda, or swiss cheese (or any cheese)
2 tomatoes sliced thin
Roasted Pepper (BBQ your pepper until slighly blackened then put into a pot to steam. Once cool enough to handle, peel the skin off)
8-16 leaves of Basil

Create your Eggplant burger stacks: eggplant, cheese, eggplant, pepper, basil, eggplant, cheese, eggplant.

Eat on crusty roles!


Hard to capture in the evening light, but these are the burgers once stacked and just melting a bit on the BBQ before serving.

Garden Pasta Salad – use up the veg in your fridge… good lunch item

1/4 cup red wine vinegar
1/2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1 Tbsp. Dijon mustard
Whisk together.

1/4 cup olive oil
1/4 cup fresh basil
Whisky in oil gradually. Stir in basil and set aside.

4 ounces uncooked pasta of your choice
Cook pasta. Drain and rinse with cold water to stop the cooking. Place in large bowl and toss with 1/3 of the dressing (prevents it from clumping all together and the pasta absorbs flavour).

2 cups fresh vegetables i.e. peppers, summer squash, cucumber (chopped)
3 medium tomatoes (cut in thin wedges)
1/2 cup olives (sliced, optional)
Layer ingredients on top of pasta in the the following order: vegetables, tomatoes, olives. Top with remaining dressing.

1/4-1/2 cup fresh basil (loosely packed)
2 Tbsp. fresh parsley
Sprinkle on top.

1/2 cup Parmesan cheese (freshly grated)
or feta cheese (crumbled)
Sprinkle on top. Toss lightly before serving. Tastes great the day after.