Resembling tiny green tomatoes wrapped in a corn husk,
tomatillos have a citrusy sourness and silky texture. The flavor of
the Mexican mainstay is tart, but “not as strong as a lemon; it’s
kind of unique,” says Randy Bailey, tomatillo grower and owner of
Bailey Farms in Oxford, N.C. In Mexican cooking, tomatillos are
used raw, boiled, or roasted to make salsa verde and other sauces
for dips, baked entrées, and stews.
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Related: vegetarian times, vegetarian recipes, vegan recipes, tomatillos, peak season, maria lissandrello, jolia sidona allen, in season
"Sex is good, but
not as good as fresh, sweet corn."
—Garrison Keillor
Golden yellow, silver-white, bicolor, red, or blue—choosing the
perfect ear of sweet summer corn has more to do with personal
preferences and regional availability than with the quality of one
variety over another. “Bicolor corn seems to be the most popular
with our customers these days, but some other varieties are just as
good,” affirms Tonya Martisko, owner of Gaeddert Farms in Buhler,
Kan.
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Related: vegetarian times, vegetarian recipes, vegan recipes, sweet corn, peak season, mary margaret chappell, jolia sidona allen, jack challem, food, corn
Enjoy those farmers’ market sugar snap
peas now, before the summer heat turns up! The crunchy pods don’t
like it hot, which means the local season is short—but deliciously
sweet. Crops fresh from the garden or farm have a superior taste
and crunch: two qualities that begin to diminish after… Read More »
Related: vegetarian times, vegetarian recipes, sugar snap peas, recipe, peak season