Sometimes you have an over abundance of peppers and tomatillos. This has been the case for me all summer long; I’ve constantly had an overabundance of some vegetable or fruit and had no idea what to do with it. At first it was lettuce and cabbage then it was rhubarb and garbanzo beans, and now squash and onions and corn; oh my!
I guess that’s really one of the only cons of being part of a CSA, having all this food that you don’t know what to do with. I’ve given away tons of stuff this summer and even frozen several batches of green beans and onions and still feel overwhelmed. Although I will not participate in a CSA next year for this specific reason I will really miss having vegetables in my share that I would not normally buy. It’s been fun receiving greens that I wouldn’t normally think of eating and finding creative ways to incorporate them into my diet.
Portland has a plethora of Farmer’s Markets within my reach and my plan is to hit them up frequently next year. With the subscription to the CSA this year I haven’t really had much need to hit up the market, although I do still go to several because I love the atmosphere and the farmers. Here is what is available to me as far as markets go:
Sunday: Montavilla Market
Monday: Pioneer Square Market
Wednesday: PSU Market
Thursday: PGE puts on a market in August and September in the plaza
Saturday: PSU Market and Hollywood Market
Now that we’re talking about markets, let me mention that I have been getting involved in the Montavilla Market. This market is literally down the street from my house and it’s truly a wonderful place. I love going there and getting to know all the volunteers, vendors and shoppers. It feels so good to be involved in something not only sustainable but also invigorating. I’ll talk more about the market in another post but I do want to mention that Kyle Curtis the Assistant Market Manager and Volunteer Coordinator is speaking at a community food forum this coming Saturday, September 25th. The talk is titled “Where’s the Food” and the subject is about access to healthy food in East Portland. The event will be held at the Highland Church of Christ in the Fellowship Hall, 7600 NE Glisan St.
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4 servings
5 large tomatillos – paper removed, washed and cut in half
1 bell pepper (I used a purple bell and an anaheim pepper)- roughly chopped
1/2 medium onion – roughly chopped
2 tbsp olive oil
salt & pepper
1/2 jalapeno – chopped (more if you want it hotter)
1 large handful cilantro
Toss tomatillos, peppers and onions in oil and season with salt & pepper. Roast in 350 F oven for 35 -45 min or until charred spots begin to form. Allow the mixture to cool slightly. Then blend all ingredients with jalapeno and cilantro in a food processor. You’ll want to leave it slightly chunky.
Season with more salt & pepper if needed.