If you’ve never had a tomatillo, you might think they’re just a green tomato in a papery husk but oh, they are so much more. Tomatillos are the unsung heroes of summer, offering a tangy, citrusy brightness that can turn even the simplest dish into something extraordinary.
Right now at Quarter Acre Farm, they’re at peak flavor and we’ve got a deal that’s as juicy as the fruit itself: $4 per pound, or grab 10 pounds for just $30. That’s a $10 savings and a golden opportunity to stock your pantry with the taste of summer for the months ahead. Head over to our online shop to get your tomatillos.
Whether you roast them for salsa verde, simmer them into a tangy enchilada sauce, blend them into a creamy avocado-tomatillo dip, or even pickle them for a zippy winter garnish, tomatillos are a preserving dream. They freeze beautifully and can be canned for long-term storage, holding onto their bright, almost tropical flavor long after the garden has gone to sleep.
Not feeling like preserving tomatillos? No worries, we are whipping up a batch of our Tomatillo Salsa aka salsa verde. This mild hot sauce is made with tomatillos, hot peppers, onions, garlic, cilantro, kosher salt, and black pepper. We roast all the ingredients then puree it smooth to perfect chip dipping consistency. But you can use it on just about anything like tacos, eggs, or whatever your heart desires. We use zero preservatives, so it must be kept refrigerated and it freezes great if you want to stock up for the winter (insider tip: preorder a quart size container to save $ if you are looking to pack your freezer).
This Week’s Special: Cheeseburger Taco
This week’s taco special is all the nostalgia of a diner-style cheeseburger …. reinvented, taco-style:
- Savory ground beef sautéed with onions
- Melted shredded cheese
- A garnish of our house-made pico de gallo
- Served on a warm corn tortilla
Juicy, cheesy, a bit tangy and totally satisfying, no ketchup or bun required. Grab one this Saturday at the Easton farmers’ market!
Take-Home Dinner: Steak Fajitas with Rice
Also this Saturday, August 16th, our take-home meal is a frozen feast ready to heat and eat. Tender sliced steak, sweet peppers, onions, and garlic served with a side of cilantro rice. This is perfect for those evenings when you want farm-fresh flavor without turning on the stove.
Life Around the Farm
Cherry Tomato Gleaning – Thanks to the Maryland Food Bank volunteer team, we harvested pounds and pounds of surplus cherry tomatoes last Thursday evening. The plants are still thriving, so expect another gleaning night soon, stay tuned.
The Pond Project – Back by our pawpaw patch we have a large pond that was built about 40 years ago. This year we have been spending time getting this long-overlooked pond restored to improve the habitat in and around its water. In the last few days it has been dipped out to restore to its original depth of 10 ‘+ removing soil, sediment, and organic matter that has filled it from erosion and the passing of time. We still have more work to do but we’re excited to see this ecosystem come back to life.
Volunteer Gourds – We are suckers for gourds and we got some plants that just popped up on the edge of the field. Climbing a tripod we provided like pros, our surprise gourd plants have started producing tiny, adorable gourds we’ll harvest in the fall.
Fall Seedlings Are Here
Is your garden ready for cooler weather? We’ve got you covered. Head over to our online shop to reserve seedlings that will thrive as days get shorter:
- Cabbage
- Leeks
- Chard
- Broccoli
- And more!
Get them in the ground now for a bountiful fall harvest.
🌿 Order your tomatillos, fajitas, and fall seedlings now through our online shop. Stock the pantry, plan the garden, and taste the season while it’s here. If you have any questions about what to plant or how to use our produce (tomatillos included) just reach out. We’re always happy to help.