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Someone could have told me “salsa verde” means “sticky tomato.”

9 Aug

I went to the U Street Farmer’s Market on Saturday and spent $30 on beautiful produce. Of course, I always have lofty thoughts of all the cooking I will do upon returning home with my treasures, then generally lose steam once it comes time to wash and prep everything.

Don’t get me wrong – I love to cook and (if I may flatter myself) think I’m pretty good at it. But something about prepping veggies just takes the steam out of me.

This weekend, facing a week without travel (how novel!), I decided to be a bit adventurous. So in addition to the staples (garlic, onions, potatoes, heirloom tomatoes, basil, bell peppers, arugula, nectarines, and blackberries), I went for a wildcard: tomatillos.

I couldn’t help it. I’m a huge fan of salsa verde, and I’ve never cooked with these little fellas. Plus, they were clearly in season, so if ever there WERE a time to experiment, it was now.

I laid waste to the rest of my finds almost immediately, cooking up shrimp pesto, garlic crostinis topped with bruschetta and a blue cheese heirloom salad on the side for my friends Mike and Betsy. But these damn tomatillas have been hanging out, taunting me with their papery husks, screaming, “Do me! Do me!” like an annoying 1990s rap song.

So tonight, I decided to do them.

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