These pretty vegetables look like Japanese lanterns. Underneath the thin skin is a green tomato. They are called tomatillos, and are used in Mexican cooking to make Salsa Verde. I have some I froze last year for you to sample. Let’s see what else you can do with them!
These tiny onions are called shallots. Our Indian friend, Kavita Bekel ji, showed us how to make a tasty pickle from these. Simply peel them and place them whole in a jar. Sprinkle salt and powdered cayenne pepper on them. Shake them in the jar. Then add white vinegar to cover. Leave for 1 day in the sun if possible. Then it is ready to eat! When you finish eating those shallots, you can put more in the same jar.
More peppers are coming your way. If you don’t like hot peppers, and have no one to share them with, please leave them on the table for those of us who love them!
Kavita ji says, “It’s so easy make a pickle out of chili peppers. Cut them down the middle and remove the seeds. Place in a small jar. Add pieces of ginger root. Sprinkle these with salt. Add lemon or lime juice to all. Shake it up. This will cure a sore throat and it tastes so good with rice and vegetables!
You will also receive tomatoes, cucumbers, zucchini, bush beans, poles beans, beets, sorrel, garlic, and parsley.