COOKING WITH MEXICAN TOMATOES!
These interesting llittle characters are sometimes referred to as Mexican lanterns.The school children who tour the farm in September are thrilled to see them hanging from the wooden frames we provide because when they are plentiful, they may break the plant. This year, they are plentiful; last year, we didn't have enough to share.

Tomatilllos are relatively new to us, although they say, Chefs specializing in Mexican cuisine generally prefer tomatillos over tomaotes for making salsa. Kath, our friend can't wait for the first tomatillos. she uses them in a baked pork dish. Dave Thoms, formerly Chef at the Cabot Club served a "mean" tomatillo salsa with broiled salmon. He made a beautiful display on the plate, by saving the delicate lantern cases and serving the salsa in the lantern bowl, next to the salmon on the plate. There area few recipes below but if you really want to get creative, look up Tomatillos on the Internet. There are endles recipes, especially for salsa.

SALSA
A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings.
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Cook Time: :
Ingredients:

* 2 Anaheim chile peppers, roasted, peeled, and chopped
* 1 pound fresh tomatillos, peeled, stems removed, about 10 to 12
* 2 fresh Serrano chiles, cut in half
* 1/2 cup chopped onion
* 1 medium clove garlic, minced
* 1/4 tablespoon chopped fresh cilantro
* 1 teaspoon olive oil
* 1 teaspoon lime juice
* 1/4 teaspoon salt

Preparation:
Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill.

GUACAMOLE
Blend: 8 to 10 tomatillo, 2 cloves of garlic, a little bit of dried red pepper, one medium white onion, handful of cilantro, pepper to taste and 2 avocodas.

In a blender or food processor, uree tomatillos and garlic. Add avocados and cilantro and puree until smooth. Fold in the remaining ingredients and water to thin.

PORK STEW WITH TOMATILLOS
Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal.
Prep Time: :
Cook Time: :
Ingredients:

* 2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
* salt and pepper
* 1/4 cup flour
* 2 tablespoons olive oil
* 1 1/2 cups diced celery
* 1 cup chopped onion
* 2 cloves garlic, minced
* 2 cups chicken broth
* 3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers
* 1 cup julienne cut carrots
* 2 medium potatoes, cut in small cubes
* 1 pound tomatillos, husks removed, washed and diced
* 2 cans (14.5 ounces each) diced tomatoes
* 1 tablespoon ground cumin
* 2 teaspoons chili powder
* pinch dried oregano
* hot sauce, to taste
* salt and pepper, to taste
* fresh chopped cilantro, optional

Preparation:
Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2 tablespoons olive oil in a large skillet; add pork and sauté, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker. In the same skillet, adding a little more oil if needed, sauté the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.

Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.
Serves 6 to 8.