Recipes from Tricycle Gardens event

We loved cooking for the Tricycle Gardens crew last week! They provided plenty of veggies from their farm, which we turned into appetizers for cocktail hour outside- ie. food that required no utensils.

I'll let Shannon tell you about her very popular fare, and I'll let you know about the appetizers I made. I got the babaganoush recipe here, (after googling the 'best babaganoush recipe'- why risk it?) which was really good, albeit not quite pretty enough for a photo. You probably know babaganoush. It is a bit gray. Delicious, but gray.

On the other hand, my salsa verde lent itself more toward the photogenic- as many green things can be. Also, it was pretty tasty- great with chips and as an addition to many subsequent dishes.

It all starts with tomatillos.

Salsa Verde

Toast 1 TBS each, whole cumin and coriander seed in an cast iron skillet until aromatic- 45 seconds- 1 minute. Grind in mortar and pestle.

Take the skins off of several (10-15) tomatillos and put them in the cast iron skillet over medium heat.

Add 1 large or 2 small cloves of garlic- skin on

and 4 hot peppers, serranos or jalapenos (keeping the seeds in will result in hotter salsa)

1 small onion

Heat everything until the tomatillos soften and and the chiles are a little charred on each side. (15 minutes? I will test again soon) Peel the garlic and blend everything in the food processor with salt and a handful of cilantro and juice of one lime (or to taste) and salt. Blend until smooth.