What do we do with recently harvested GREEN TOMATOES from the Radix farm beds?
We broil them with Radix GARLIC and Radix PEPPERS to make a spectacular salsa.
Students from Albany High, Green Tech Charter, Sienna College, Rensselaer Polytechnic Institute, and UAlbany have especially enjoyed this semester’s harvest in part because of our emphasis on eating.
Eating together inspires personal sharing, risk-taking, and creativity. The recipe below combines the farm labor of our youth team with the culinary savvy of our college interns.
Green Tomato Salsa
Put 1 pound green tomatoes, 6-8 peeled garlic cloves, 1-2 hot peppers, and 1 green or red sweet pepper under high-heat broiler.
Turn fruits and roots over several times until ingredients are nicely charred.
Allow to cool slightly.
Place broiled ingredients in a quart size jar with 1 chopped sweet onion and 1 cup cilantro.
Use hand-held immersion blender to chop to desired texture.
Add salt to taste.
(Enjoy Radix tomatillos as substitute for green tomatoes to create sweetly spectacular salsa.)
Posted by Laurie Kirchman November 2016