Tomatillos, mustard greens, squash
A recent visit to another grower who is selling produce at the Tryon Tailgate (Wednesdays at 4:30 pm) prompted ideas for recipes highlighting ingredients such as tomatillos, mustard greens, and squash. Mollie LeBude, a relative newcomer to the area, is growing a variety of produce at Forest Creek Farm and Nursery in Saluda. Mollie has a bumper crop of tomatillos almost ready to harvest, along with a wide variety of squash, cabbage, greens, herbs, and much more. In addition to salsa, always a great vehicle for tomatillos, we also tried a guacamole recipe from the August 2006 issue of Food & Wine. The tender young mustard greens we purchased from Mollie were perfect as part of a wonderful salad. As the Forest Creek Farm squash comes to market, we hope you will try a recipe from Patricia Wells latest cookbook, Vegetables at the Center of the Plate (2007). In addition to the ease of assembly, it is a beautiful dish for any summer meal.
