Yesterday I shared a picture of a large zucchini from our garden. It is that time of year when you are eating fresh vegetables. They seem to taste better when you get them fresh from the garden. Here is a picture of a large zucchini, some Early Girl tomatoes and a few tomatillos. The tomatillos are volunteers. We did not plant any the last couple of years but they keep coming up in the summer.
Over the summer we had so much butternut squash that when I cooked some for dinner any that was leftover would go in the freezer. For example, when I roasted a squash about half would be leftover so I would put it in a quart size freezer bag and place in the freezer. I shredded a whole squash and got a couple of quart size freezer bags. I even cubed some squash and froze it before cooking so I could use it after the fresh squash was all gone.
We also got quite a few peppers, tomatoes, tomatillos and green onions which I used to make Pico de Gallo. I ended up with 2 quart size bags of Pico de Gallo in the freezer also.
I was looking for something to make for dinner and pulled out 1 bag of cooked butternut squash and 1 bag of Pico de Gallo. I let them thaw and then threw them in a large stock pot with a couple of cups of chicken broth, salt and pepper, 1 teaspoon tumeric and 1 teaspoon nutmeg. I brought all this to a boil and then reduced heat and let cook for about 30 minutes. To make a smooth soup, you will need to blend this mixture in batches after it has cooled. After blending, return to pot and heat thoroughly. Add about 1 cup of heavy cream or milk and let simmer for at least 5 or 10 minutes.
I was amazed at how hearty the soup tasted and realized it had to do with all the additional vegetables that was in the Pico de Gallo. Below is a recipe for Pico de Gallo if you would like to try to make this squash soup on a cold winter night. Enjoy!!!
1 med. Onion, chopped
4-5 small tomatillos, chopped
2 Anaheim peppers, chopped
1-2 small tomatoes, chopped
5 garlic cloves, pressed
Fresh Cilantro, chopped
Mix all ingredients and add salt to taste. Store in refrigerator.
Summer is here and I have been riding my motorcycle which means I haven’t been home much. Saying that I also have not been making any new posts. We have been enjoying vegetables from our garden which includes squash, tomatoes, cantaloupe and tomatillos as well as some great mint, basil, dill and tarragon.
A great easy and tasty salad is made with tomatillos as follows:
½ lb. Fresh tomatillos, husked & rinsed
2 Tbsp. vegetable oil
1 c. cilantro leaves
2 tsp. Finely chopped shallot
2 tsp. Fresh lime juice
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tbsp oil, and salt & pepper to taste.
Another variation is to take the same number of tomatillos and tomatoes, slice them thinly and toss with oil & lime juice or white wine vinegar.