Tomatillos. They are so delicious and so prolific. A winning combination. I grew green tomatillos, purple tomatillos, and some that were a little of both. The green ones tend to turn more yellow when they are nice and ripe. I combined all of them to make salsa-not-really-verde. It's got a bit more brown in to qualify as green salsa, for those unversed in this lovely Latin American classic.
Minus things like salt and cumin, all the other ingredients were grown nearby, even the apple cider vinegar.
This is just the beggining of the process. I think we weighed 25#'s and ended up with about 19 pints. Cosmic taste hot and fresh. Not too bad out of the jar, either.
Glass Rules.
My brother Mogley and I worked at the Mother Earth News Fair two weekends ago. What a tremendous hootarooroo. I met people, animals, insects, foods, bacteria, and all manner of seeds and bulbs. Fab Ferments, Southern Exposure Seed Exchange, Smooth Ride Smoothies, Hempzels...these people are awesome and worth supporting.
Llama.
Livin' the life. These guys got to eat our compost, banana peels, watermelon rinds, coffee grounds. Thus, our potential compost was turned into meat and poo. The circle spins on.
Another cool early fall morning in Canrain Valley.
Mountain sandwhich on cloud bread. Goldenrod mustard plate?
Freakin' gorgeous awfully invasive pitcher plant.
Destroying Your Cranberry Bog So You Don't Have To!
If you care about native species, you need to watch this (produced by awesome dude Joel Wolpert).
Happy Fall! It is a tool to prepare you for winter.
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