Tomatillo, you are a weirdo

To make this weeks soups, I had to shuck and fire roast 30 lbs of tomatillos. During this monotonus task, I began to question these strange little fruits of the tomato family. Why did they grow in a paper think husk, and why don’t tomatoes have the same husk? Why do they never turn red? Why are they called tomatILLOS when often they are the same size or larger than a tomato? Why so many seeds? Why a tangy rather than sweet flavor?  Does any other fruit grow in a husk? What came first, the tomatillo or the husk?  Perhaps I should not question the order of things and simply prepare what I am given into a culinary delight and accept things the way the are.

This weeks soups are Potato Green Chili simmered in Roasted Tomatillo Cream and White Bean Vegetable. Available frozen will be Roasted Fennel Beet and Roasted Tomato and Red Pepper Bisque.  Look forward to seeing you all and don’t forget your jars!


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