Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.
Though no longer a vegetarian, I’ve subscribed to the Vegetarian Times magazine for several years. I find their recipes to be inspiring and creative. Their take on a hearty version of “salsa verde” is a seasonal favorite. Each year I wait in anticipation for the lovely squash and tomatillos to arrive, and promptly make this dish!