Here's to August!

I can hardly believe that it's the last day of July! The weather, with its cooler temperatures and consistent rain, has been reminding me of Pennsylvania, where Bret and I are from.

But with August comes the preparations for fall crops. We've pulled out all of the potatoes (with some much appreciated help from friends and shareholders), pulled out the first round of summer squash, and finally cleared the last of the spring beds. Some of the open space will be replanted in kale, broccoli, brussel sprouts, cabbage, lettuce/greens, carrots, and more. We will cover the rest of the open space with cover crops of daikon radishes, wheat, canola rape, or hairy vetch.

Also, August brings us to the beginning of the new school year. We have just over 2 weeks to continue working full-time in the garden before heading back to the classroom.

Well, I've got to start canning these tomatoes, so here (at last) is a recipe tomatillos!
Enjoy!


Tomatillo Salsa (Salsa Verde)

8oz. tomatillos (husked)
1 small white or red onion (chopped)
3-5 peppers
1 garlic clove

Bret roasts the tomatillos, onions, peppers, and garlic in a skillet, though our recipe call for these ingredients to be raw. If you choose to keep them raw, chop the tomatillos, peppers, and garlic.
Remove ingredients to chopper, blender, food processor, etc. and process. For the raw salsa, add enough water to bring to a saucelike consistancy. Stir in 1/2 tsp of salt (or to taste) and an optional 3/4 tsp of sugar.