West Coast Girls

Sheri is on the move again! She brought some sunshine back to a cloudy weekend on the Olympic Peninsula during a 24 hour visit to Port Townsend where she hobnobbed with the salty dogs, sister Kerry and her hubby Jeff. Hangman Hill tomatillos were hand delivered!

Produce Quiz and Recipe

Kudos to our 1st and 2nd place winners for the Face of Produce Quiz. Kerry Shamblin came in only hours before Andrew Parker with the correct answer "Tomatillos". Take note the first two responders representing the west coast of North America came in ahead of the east coasters, despite being three hours behind. Okay, so there aren't that many regular blog readers.... Anyway, we thought we'd share one of our favorite recipes for tomatillos, which is not your typical "salsa verde" use for many many tomatillos. Give this soup a try.

Can you tell things are slowing down in the garden?

Spicy Cold Tomatillo Soup

From: Martha Stewart Living
To make a Southwest-style soup, garlic, tomatillos, and a serrano chile are first roasted in the oven to bring out their smoky sweetness. Fresh cilantro and lime juice brighten the flavors. Garnish each serving with chunks of nutty avocado. Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking. The soup can be made up to one day ahead and stored, covered, in the refrigerator. Just before serving, stir until ingredients are combined; garnish with avocado. Since avocado begins to discolor rapidly when exposed to air, it should be cut at the last minute.

Ingredients
Makes 1 quart
1 pound tomatillos, hulled and washed
3 garlic cloves, unpeeled
1 serrano chile
1 cup peeled, seeded, and roughly chopped cucumber
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon freshly squeezed lime juice
1/2 teaspoon coarse salt
1/2 cup plain nonfat yogurt
1/2 cup water
FOR THE GARNISH
1 small avocado, peeled, pitted, and cut into 1-inch cubes

Directions
1. Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
2. Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
3. Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.

Spruce Street Update: A kitchen... sort of

It has been nearly a year since we bought the Spruce Street house. Before entering the front door into the first floor of Spruce Street to see progress in the main living area, an update from the outside is in order! Taking out trees has really made a difference inside and out. Look for a fresh coat of paint soon.

September 2007

September 2008

1st Floor

The new floor is in, cabinets from IKEA are being built and we have a new fridge, stove, extractor fan and dishwasher "in place".

For an update on the new floor, IKEA kitchen cabinets and appliance you can find more photos at the link: http://picasaweb.google.com/HangmanHill/SpruceStreet09SEPT2008Update#

September Face of Produce (with quiz!)

September's face of produce illustrates the success we've had this year with some new types of plants. Can you gues what makes up the eyes, nose and mouth of our friend? If so, leave us a comment. Winners will receive a produce related prize!