Didn't know what the summer would be like, since I had a late start on what colonial events I would be doing this year. I have participated in Fort Ticonderoga's French and Indian/Rev. War events for the past 9 plus years and this was the first year that we did not go. Many things had changed, especially the jurying process and like myself, many other sutlers were not chosen to attend this year. They wanted to downsize the events as well as the number of participants. I have spoken to a sutler who did attend the June F&I event and was told that the numbers for reenactors and the public were down. It had rained that weekend, in which the inside of tents were flooded. Unfortunately, some of the participants ended up leaving, due to their gear becoming soaking wet.
Instead, I got a call in the beginning of April from Fort Niagara, looking to see if I was interested in attending their French and Indian War event during the beginning of July. Even though it was a 7 1/2 hour drive, its a site I have been interested in attending, for a number of years. The French and Indian War event is a juried event and there is a waiting list. We were pleased to know that the reason we were invited, was that our shop is different from those who attended in the past, one that sells dried herbs, teas and the such. To make a long story short, I stayed for 4 1/2 days, had a wonderful time at the fort and spent a day in Ontario. Will I do the event again? Definitely! The staff at the fort were wonderful, I saw many of my sutler friends that I usually see from Fort Ti and friends I haven't seen in years. Next time, would LOVE to stay in the area alittle longer.
 |
| Entrance to Fort Niagara |
Another venture we have taken this summer is doing some Farmer's Markets. We took on two locations, alternating weekends, but found it was alittle too much. Since I was still busy during the regular weekday, I found that one market location was enough. We chose to stay with the Meriden Farmer's Market on Saturdays, to help support them in reaching local/fresh food/products into the community. Even though it is a very small market, there has been a great response from the community, supporting the vendors and they look forward in coming weekend after weekend. Lines start to form before 8:00 am and while you are trying to break down at noon, you still see people coming. There are 2 farms that bring in their fresh produce by the truckload and they have been running out of produce every weekend, no matter if they bring a larger amount of produce the following week. This past weekend, I took the opportunity to close my spot for 10 minutes, so that I could take a couple of quick photos and purchase a few things before all of the produce was gone. Came home with a few goodies.
 |
| Fresh Tomatillos |
 |
| Pickling Cukes |
 |
| Beautiful Jalapenos |
With a few things I purchased, decided to make a Salsa Verde. Always LOVED to look at the tomatillos or husk tomatoes, but wondered what can I make with them.
So here it is:
5 or 6 tomatillos (6ounces), remove the husks and finely chop them
2 tablespoons of finely chopped onion
2 serrano peppers or jalapeno peppers, seeded and finely chopped (make sure you oil your hands before handling hot peppers, so that you don't get the pepper oils on your skin)
1 tablespoon snipped fresh cilantro or parsley
1 teaspoon finely shredded lime peel or grapefruit peel (I grated the lime peel instead)
1/2 teaspoon of sugar
In a mixing bowl, stir together the tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime or grapefruit peel and sugar. If you make it ahead of time, cover and chill for up to 2 days. Great to use with tortillas, any mexican dish, even on swordfish (brush fish with lime juice, spoon salsa verde on top of swordfish, bake uncovered in a 450 degree oven until fish flakes easily when tested with a fork, allowing 5 to 7 minutes per 1/2 inch thickness of fish)
Now if you are like me, I used the recipe as a guideline. I made a larger batch, instead of chopping it finely, I left it slightly chunky, added the juice to 1/2 of a lime (still added the grated lime peel first, tasted it, then the lime juice). Used sweet onions and 2 LARGE jalapenos and lots of parsley, since I was not able to find cilantro. While I also had extra tomatillos, I put them thru the blender, added 1/3 of my mixed salsa blend into the blender as well, to give it a bit of liquid. Added a touch of garlic (can't stay away from it) and alittle black pepper.
 |
| Fresh ingredients |
 | |||
| Chopped ingredients before adding any liquid salsa that was processed through a blender. |
Even though I left it slightly chunky, I put it in the refrigerator, so that the flavors have a chance to blend. Will decide if I will leave it that way or put it all thru the blender for a more liquid salsa texture. Traditionally in Mexico, I have been told that red or green salsa is served in liquid form, never chunky. But unfortunately, I like my salsa slightly chunky.
As I tasted the finished product of the Salsa Verde, it has the tart, lemony flavor of the tomatillos, nice sweet taste of the onion and parsley, slight heat of the jalapenos with a "just right" aftertaste of the lime. Can't wait to try it tomorrow, once it has chilled for a day.
If you have a recipe that uses tomatillos, let us know. Would love to hear from you.
Maybe it it comes out really AWESOME, I just might make some for the next Food Swap that I'm able to attend, at the Coventry Farmer's Market.
Happy Cooking!
