Notice anything different on the blog? No? Look over to the left! I am officially a Featured Blogger for the Boston Local Food Festival! I’ve attended this festival for the past few years (here and here) and finally got into the blogging ring with them. I’m super excited for the festival this year and if you are a local, definitely check out their site!
In other local news…Tuesday was my CSA pick-up! Karen took one for the team last week and took ALL of the vegetables for the week since I was at BlogHer. When I got back my fridge look sad and deserted so I was more than happy to fill it with some goodies.
This week’s load was a big one and this is only my half!
CSA Week 9 (my half only!)
-2 large Gold Zucchini
-10 cucumbers (yes, 10!)
-bunch of carrots
-4 japanese eggplant
-pint of okra
-3 large tomatoes
-3 ears of corn
-pint of cherry tomatoes
-tomatillos
-husk cherries
-jalapeno and Serrano peppers
-tons of dill
![clip_image00161_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb[1]](http://agirlandhermutt.com/wp-content/uploads/2011/07/clip_image00161_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1_thumb1.gif)
When I got it all home I knew I needed to use up some of those cucumbers in order to fit everything in the fridge. I did a little hunting through my pantry and settled on my own version of White Gazpacho.
White Gazpacho (4 servings)
In the Mix:
-3 cucumbers, (2 peeled & chopped, 1 diced)
-2 tomatillos
-1/2 jalapeno, seeds removed & diced
-1 6oz container of non-fat plain greek yogurt (I used Chobani!)
-1 tbsp dijon mustard
-1 garlic clove
-2 tbsp fresh dill
-drizzle of olive oil
*In a food processor, combine peeled cucumbers, tomatillos, yogurt, mustard, garlic and dill. Mix until smooth.
*Place in fridge and allow to chill for at least 1 hour.
*Serve with sprinkle of diced cucumber on top and a drizzle of olive oil.
My little olive oil drizzler got a little over zealous and I have a bit more than a drizzle. Don’t worry. I survived.
My next adventure in the kitchen is to get down with the okra and tomatillos. I already made a golden zucchini version of this chicken rollatini recipe. It was wonderful and I plan to do it again soon to share with you guys.
Any thoughts on what to do with the okra and tomatillos?!
Facebook
Twitter
RSS
Yelp
StumbleUpon
Twitter
Youtube
{ 13 comments… read them below or add one }
I’m a huge fan of Tempeh Chili Verde, a WW recipe that you use tomatillos in. I make it a lot and eat it hot or cold – so good!
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=202621
This is perfect! I have some tempeh I need to use up too! Thanks Beth!
Tomatillo salsa with some lime and jalapeños is ALWAYS a good call.
Okra–you gotta fry it up!
Gazpacho looks positively delicious and just what I would love on a stifling day like today! Well done!
Thanks! Fried okra is seriously one of my fave treats. Mmm…
Roasted okra is really yummy! Also some salsa verde with the tomatillos would be fantastic! Of course if you want to go a little bit(or a lot bit) on the unhealthy side fried okra is always delish
I never thought about roasting okra. Good call!
You make me miss my csa goods I used to get. Unfortunately me and the husband never got through them fast enough to justify it.
I bought a juicer this year to help. Sometimes the amount of veggies we get is overwhelming! Fortunately splitting the share helps.
Great idea. I am definitely thinking about re-joining. So tempted by summer veggies!
oven roast or grill some tomatillos and jalapenos until squishy and blend in food processor with lime juice, salt n’ pepper. makes a great salsa, marinade (especially w/pork) or pizza sauce for a spicy sausage za.
That sounds so easy! I’m going to try it tonight!
Okra is not fit for consumption LOL The tomatillos make salsa even yummier!!
Ha! Sure it is! How can you go wrong with fried okra?!