My first taste of baba ghannouj was at the cafeteria on the Saudi Aramco compound in Dhahran, Saudi Arabia, and I could easily make a lunch out of their hummus, baba ghannouj, and flatbread. Baba ghannouj is a traditional Middle Eastern dish made from eggplant that has been grilled or roasted, and the smoky flavor carries over to this simple dip that’s popular all over the Middle East. Depending on where you eat, it will probably have eggplant, tahini, garlic, lemon juice, salt, olive oil, and parsley, and may also have chopped tomatoes, cumin, mint, onions, yogurt, or mayonnaise. So consider this a base recipe, a jumping off point to play with and have fun experimenting with the flavors.

I wish the eggplant came from our garden, but after three years of fighting pests that devour the plants, we finally decided that eggplant just wasn’t a good fit for our garden. Fortunately our homegrown garlic and parsley do add some good flavor to the dish. I hope you’ll join us for the third anniversary of Grow Your Own this month! Posts are due on August 31 and should be sent to me at andreasrecipesgyo AT gmail DOT com. You can find more information at the Grow Your Own page.

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BABA GHANNOUJ (BABA GANOUSH)

Adapted from The Complete Middle East Cookbook, by Tess Mallos.

Serves 6.

Equipment

food processor

Ingredients

1 eggplant (12 ounces/375 g)
1/4 cup (60 ml) fresh lemon juice
1/3 cup sesame tahini
2 cloves garlic
1-1/2 teaspoons sea salt
1 tablespoon extra virgin olive oil
3 sprigs parsley

SERVE WITH
khoubiz (pita)

Preparation

1. Pierce the eggplant in a few places, then grill the whole eggplant for about 30 to 40 minutes over medium hot coals, turning about every 7 minutes. Peel the skin off while it’s still hot and remove the stem end, then rough chop the flesh. Place it in a colander and drain out the liquid.

2. Add the flesh to the work bowl of the food processor and puree it. Add the lemon juice and tahini and pulse a few times until well mixed.

3. Add the garlic and 1 teaspoon of salt. Process well and add more lemon juice and salt to taste.

4. Add the olive oil and parsley, processing until the parsley is chopped but still visible.

5. Serve in a shallow dish garnished with parsley. Will keep in the refrigerator for up to 3 days. Bring to room temperature before serving.

Variation

Roast the eggplant in a 400° F/220° C oven.

Other Eggplant Recipes

More Eggplant Recipes From Around the Blogs

Food Blogga – Easy Baked Eggplant Parmesan

FatFree Vegan – Creamy Creole Eggplant Casserole

Kalyn’s Kitchen – Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

Viet World –Hmong Spicy Eggplant (Lws Kubtshis Tuav)

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Three years ago I started looking for a food blogging event for those who garden, hunt, forage, or raise their own food, and when I couldn’t find one I decided to try starting it myself. I didn’t know if any other bloggers would be interested, but as with many things, I just kind of tossed it out there to see what would happen, and here we are now getting ready to celebrate the third anniversary of Grow Your Own. To all of you who have participated, hosted, or just enjoyed the recipes and stories from all the bloggers over the last three years, thank you. I hope you have enjoyed the event as much as we have. And if you haven’t had a chance, check out the July Grow Your Own roundup from Kitchen Gadget Girl Cooks.

We began slow roasting our homegrown San Marzano and Roma tomatoes a couple years ago, and I started with a recipe from my friend Alanna at Kitchen Parade, tweaking each time we roasted another batch, and finally settling on the process described below. The flavor is amazing, and I don’t say that lightly. It’s rich and condensed and when added to other recipes it makes those good things taste even better. The roasting process is long but the active portion is not, so you can start these on a weekend morning and have them ready in the late afternoon while still getting other things done. We pack them in the small Ball plastic freezer jars, top them off with a little more olive oil, then freeze.

I hope you will join us for the third anniversary of Grow Your Own. Participating is simple and we think it’s a lot of fun to see what other people are growing, foraging, hunting, and raising. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. Please send your blog post information to me at andreasrecipesgyo AT gmail DOT com by August 31, and I will post a roundup of all the dishes a few days later. Happy growing and cooking!

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SLOW-ROASTED TOMATOES

Makes about 24 ounces.

Equipment

half-sheet baking pan
small freezer containers, such as Ball plastic freezer jars, 8 ounce size

Ingredients

4 tablespoons olive oil
2 teaspoons dried basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 pounds (~2.3 kilos) Italian paste tomatoes, halved (Roma or San Marzano work well.)
1 head of garlic, peeled

Preparation

1. Preheat the oven to 250° F/120° C.

2. Brush 1 tablespoon of the olive oil all over the bottom of the baking sheet. Sprinkle on the dried basil, black pepper, and kosher salt.

3. Place the tomato halves face down on the baking sheet, keeping them close together. Scatter the peeled garlic cloves amid the tomatoes. Drizzle on the remaining olive oil and add a little more pepper if desired.

4. Roast in the preheated oven for about 8 hours. The tomatoes will shrivel and caramelize a bit. Remove from the oven and cool completely. Slip the skins off and put the tomatoes plus any pan drippings in the small freezer containers. Top each container with a little more olive oil, then seal tightly and freeze. Will keep for up to 6 months.

More Grow Your Own Recipes

More Roasted Tomatoes Recipes From Around the Blogs

Kitchen Parade – Slow-Roasted Tomatoes

Kalyn’s Kitchen – How to Make Slow Roasted Tomatoes

The Perfect Pantry – Slow-Roasted Tomatoes

Baking Bites – Roasted Tomatoes with Olive Oil

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Thanks to all who participated in June. It’s always fun to read about other people’s gardens, farms, and foraging expeditions and I always find inspiration in the posts. Last month we created dishes with out homegrown basil, scapes, chard, chives, parsley, lemongrass, mint, chiles, and blueberries. If you had a Grow Your Own post in June and it’s not included here, please send me the information and I’ll add it.

If you are new to Grow Your Own, you can visit the Grow Your Own page to learn more about the event. Even if this is your first year to garden, forage, hunt (that includes fishing), or raise your own animals, all are welcome to participate! Gudrun of Kitchen Gadget Girl is hosting the July event and the deadline for posts is July 30. Please see her announcement for more information. Anyone who participates is also eligible to host the event, so send me an email if you are interested and we’ll sign you up.

And now for the round-up! Click the images to visit the posts. (Presented in the order received.)

Tomato Soup with Scape Pesto, from Julia of Grow Cook Eat (Massachusetts, United States)

Julia’s beautiful tomato soup gets some added flavor with a pesto made from her homegrown garlic scapes and basil.

Garden Pie, from Pam of Tomorrow’s Table (California, United States)

Pam’s wonderful pie is like a quiche with a top and bottom crust. It’s filled with her homegrown chard, chives, and parsley, and a decadent mixture of eggs, half and half, and gruyere cheese.

Shrimp Bun, Vietnamese Style Rice Noodle Salad, from Kim of Lemony Zest (Virginia, United States)

Light dinner salads are perfect for hot summers, and Kim’s Vietnamese-style salad is packed with flavor from her homegrown lemongrass, mint, and chiles.

Mango Blueberry Salad with Ginger Vinaigrette, from Andrea Meyers (Virginia, United States)

Our blueberry bushes are still young but producing more berries each year, and we enjoyed some of them in this fruit salad flavored with a ginger vinaigrette.

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For us the Fourth of July is about celebrating our nation’s heritage as well as family, friends, parades, fireworks, and of course the annual Fourth of July cookout. Our cookouts vary somewhat from year to year, but we always have some kind of potato salad for the Fourth, and this potato salad recipe is particularly good for summer cookouts because it has no dairy, so you don’t have to worry about it spoiling in the summer heat.

I used to peel potatoes and boil them when making potato salad, but now I steam them and then peel after they have cooled because they retain their nutrients better. They also less likely to get mushy this way.

The flavor comes from the fresh herbs in our garden parsley, basil, and chives, though you can mix it up with other herbs. This year we are growing basil all over the garden, including the tomato bed, herb bed, and in containers on our deck. Basil usually does well for us in containers, we just mix up some potting soil and seed directly into the soil about the third week in May, then we keep it in the sun and water daily. We trim the plants regularly and in a few weeks we’ll be ready to make our first batch of pesto.

Yes, we like our basil.

This summer herbed potato salad is my post for Grow Your Own, the blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. This is the fourth year for Grow Your Own, and we hope you will join us! Gudrun of Kitchen Gadget Girl is our host for July, so be sure to visit her blog for more information about submitting your post. You can read more about the event and the rules for participating at the Grow Your Own page. Posts are due on July 31.

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POTATO SALAD WITH SUMMER HERBS AND WHITE WINE VINAIGRETTE

Serves 8.

Equipment

large pot or pan, about 12 inches across
steamer basket

Ingredients

3 (1.3 k) pounds small red potatoes, scrubbed
1/2 cup (120 ml) extra virgin olive oil
1/4 cup (60 m l) white wine vinegar
1/4 teaspoon sea salt
1/8 teaspoon black pepper freshly ground
3 tablespoons minced basil
2 tablespoons minced parsley
2 tablespoons minced chives

Preparation

1. Add an inch or two of water to the pan/skillet and insert the steamer basket. Arrange the potatoes around the basket and cover the pot. Bring to a boil and cook until the potatoes are just fork tender, about 10 to 15 minutes. Drain and allow the potatoes to cool until you can handle them. Peel the potatoes and cut them into bite-size chunks. Chill or keep at room temperature.

2. Whisk the oil, vinegar, salt, and pepper together and drizzle over the potatoes. Toss the basil, parsley, and chives with the potatoes and serve.

More Recipes for the Fourth of July

More Potato Salad Recipes From Around the Blogs

Simply Recipes – Potato Salad with Apples and Bacon

Gluten Free Goddess Recipes – Red Potato Salad with Horseradish

Herbivoracious – Potato Salad with Feta Cream Dressing

Kalyn’s Kitchen – Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta

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The garlic only has a few more weeks in the ground, then it will be time to dig it up, and if the flavor of the scapes is any indication, we are in for some spicy garlic this year. We harvested the scapes over the weekend and made three different things with them: pesto, cannellini bean dip, this pasta with chicken, tomatoes, and basil. We saved the pretty flowers and curved parts for the pasta and use the stems for the pesto and bean dip.

The raw flavor of the scapes was pretty intense with a lot of bite, but once sautéed the flavor softened became more like a buttery roasted garlic. Because the raw flavor was so strong we thought the boys might not eat them in the pasta, but Builder Guy actually enjoyed them, though Top Gun and Monkey Boy regarded them with deep suspicion. For extra flavor we added some of our homegrown basil, which is doing very well this year. The tomatoes aren’t quite ready yet, but in a few weeks we should have plenty of warm summer tomatoes fresh from the vine.

We hope you will join us for Grow Your Own, a blogging event that celebrates the foods we grow, raise, hunt, or forage. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page, and you can send post information to me at andreasrecipesgyo AT gmail DOT com. The deadline for this month’s event is June 30th.

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PASTA WITH CHICKEN, GARLIC SCAPES, TOMATOES, AND BASIL

Serves 4.

Equipment

6-quart pot with lid
12-inch skillet

Ingredients

8 ounces (227 g) farfalle pasta
2 tablespoons olive oil
3 chicken breasts, boneless and skinless, thinly sliced
sea salt, to taste
black pepper freshly ground, to taste
1 cup garlic scapes, cut into 6-inch lengths
1-1/2 cups cherry tomatoes, halved
10 basil leaves, chopped
1/2 cup (120 ml) white wine, dry
grated Parmesan cheese, to sprinkle on top

Preparation

1. Bring water to boil in the pot, then cook the pasta until ad dente, about 10 minutes. Drain.

2. While the water boils, heat the olive oil in the pan and add the chicken, cooking until it’s almost cooked through, about 5 minutes. Season with salt and pepper.

3. Add the scapes and cook until the start to brown, about 3 to 4 minutes. Add the tomato halves and sauté until they brighten and just begin to release their juices, about 1 minute. Add the white wine and the basil leaves, cooking until the basil begins to wilt.

4. Toss the cooked pasta with the chicken and scapes until it’s all thoroughly mixed. Divide among plates and served garnished with grated Parmesan cheese.

More Summer Grow Your Own Recipes

More Scapes Recipes From Around the Blogs

Grow Cook Eat – Hake with Tomato-Coconut Sauce

Apple Pie, Patis, and Pate – Garlic Scapes 12 Ways

Herbivoracious – Garlic Scape, Ricotta, and Zatar Pizza

Love and Olive Oil – Beet Green and Garlic Scape Bruschetta

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In 2007 we bought two blueberry bushes, the low bush variety that produces small berries like our favorite wild blueberries from Maine. We almost lost them due to flooding both the first and second year, but somehow they managed to survive, though they haven’t produced berries yet. It takes a few years for blueberry bushes to begin producing, and when they do it’s often small amounts at first, but growing as the bush matures. (The photo is a little off because I was trying to shoot through the protective netting.)

We now have seven blueberry bushes, and we deliberately chose a mix of low and high bush as well as a range of production times, so in the future we hope to have early, mid, and late season blueberries harvests. This morning we gathered the first blueberries of the season, though there weren’t as many as I had hoped. We had a little storm come through yesterday which knocked our blueberry cages about, and the birds found an opening and took advantage of it. We were happy to have enough for the salad, but now I have some work ahead to set the cages back in place. The birds and squirrels like ripe blueberries as much as we do, and hopefully we’ll beat them to the next round.

Fruit salads find their way onto our menus frequently during the summer, and we have a lot of fun mixing flavors and trying different combinations. Mangos are also in season and we tossed them with our fresh homegrown blueberries and a ginger syrup with rice vinegar. The boys really liked the sweet and slightly sour combination and devoured it with their afternoon snack. I wrote the recipe with a full batch of simple syrup because I like to keep it on hand, but you can also reduce it by a quarter to make the precise amount for this salad.

This is my post for Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I hope you will join us! I am hosting the June event and you can send your post information to me at andreasrecipesgyo AT gmail DOT com. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. The deadline for sending posts is June 30.

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MANGO BLUEBERRY SALAD WITH GINGER VINAIGRETTE

Serves 4.

Equipment

small saucepan
small heat proof bowl
serving bowl

Ingredients

1/2 inch ginger root, peeled and thinly sliced
1 tablespoon rice vinegar
1 mango, peeled and cut into small chunks
1 cup fresh blueberries

SIMPLE SYRUP (Makes about 12 ounces.)
1 cup (175 g) granulated sugar
1 cup (240 ml) water

Preparation

1. SIMPLE SYRUP: Mix the sugar and water in the sauce pan and bring to a boil. The sugar should dissolve completely. Transfer 1/4 cup of the hot syrup to a heat proof bowl and allow the remaining syrup to cool in the saucepan. (Makes about 12 ounces and will keep for up to 1 month in the refrigerator. I have some in the refrigerator all the time for cocktails.)

2. Add the sliced ginger root to the hot 1/4 cup of syrup, allow it to steep for 10 to 15 minutes, then remove the ginger slices. Let the syrup cool to room temperature, then chill.

3. Add the rice vinegar to the syrup and stir well. Toss the mango chunks and blueberries together in the serving bowl, then drizzle the ginger vinaigrette over the fruit. Gently toss again and put in the refrigerator to chill for about 30 minutes. Serve.

More Summer Fruit Recipes

More Blueberry Recipes From Around the Blogs

Use Real Butter – Blueberry Peach Crisp

FatFree Vegan Kitchen – Strawberry-Blueberry Tapioca Parfaits

eCurry – Blueberry Gelato

Kitchen Parade – Blueberry Salsa

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Though May seems early for garden season in the United States, there are a number of cool weather vegetables, herbs, and flowers (yes, flowers) to work with and you’ll see some of those highlighted here. Thanks to my friends who participated in May, and we hope you feel inspired to join us in the coming months.

If you are new to Grow Your Own, please visit the Grow Your Own page to learn more about the event. Even if this is your first year to garden, forage, hunt (that includes fishing), or raise your own animals, all are welcome! I am hosting the June event and the deadline for posts is June 30th. Please send your post information to me at andreasrecipesgyo AT gmail DOT com. Anyone who participates is also eligible to host the event, so send me an email if you are interested and we’ll sign you up!

And now for the round-up. Click the images to visit the posts. (Presented in the order received.)

Grilled Artichokes from Gudrun of Kitchen Gadget Girl (California, United States)

Gudrun’s artichoke plants look wonderful and inspire me to figure out how to grow some in pots in Virginia.

Fried Pork with Evaporated Milk from Nate and Annie of House of Annie (Kuching, Malaysia)

Nate and Annie gathered their curry leaves from a friend’s tree for this gorgeous dish. I recently spotted a curry plant at a local nursery and will have to investigate adding this aromatic plant to our garden so I can make this, too.

Rose Syrup from Leonie of Voted with Our Forks (Canberra, Australia)

Leonie turned her roses into a beautiful syrup that she used later to make fizzy drinks. What a delicious idea for homegrown roses!

Strawberry Lavender Lemonade from Andrea Meyers (Virginia, United States)

Our homegrown lavender made its way into a summery lemonade, in spite of the squirrels eating our strawberries.

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We started growing culinary lavender in our garden two summers ago, then last summer had to move the plants to pots to make room for more vegetables. One of my lavenders didn’t fare well, but the other two were doing splendidly until the uber snow storms of 2010. They look rather spindly now, a mere shell of their glory last spring when the bees played among the purple flowers. So I’m starting over with a few new plants in the garden and hopefully a better location for them, and maybe we will once again harvest some beautiful lavender flowers next summer. At least I had a few buds leftover from last summer.

If you want to grow your own lavender for culinary uses, choose a Lavandula angustifolia rather than lavendin, the flavor is better suited for cooking. We grow Munstead and Hidcote, both of which are very common English varieties, as well as a variety called Buena Vista, which is winter hardy for our area. To harvest the flowers, simply cut the flower stems and make a bundle, then wrap a rubber band around the bottom. Hang upside down in a dark dry place for about a week or so, then gently remove the flowers from the stems. Store in a food safe tin or plastic container in the cupboard away from light.

Michael once considered lavender an acquired taste, but with this lemonade I think he is sold. The lavender is a flavor that mixes well with the strawberries and lemons, making me think of warm summer days in the flower garden. If lavender is a new flavor for you or if you prefer a hint of lavender, use just 1/2 tablespoon of the buds, or if you like a stronger lavender flavor go for the full tablespoon. It takes only a few minutes to prepare the strawberry lavender syrup, and it’s so worth it, plus it will make a delicious addition to any Memorial Day cookout.

I hope you will join us for Grow Your Own this year. Simply write about a dish you created with your homegrown, foraged, raised, or hunted foods (anything is welcome, whether plant or animal), and then send your post information to me at andreasrecipesgyo AT gmail DOT com. May 31 is the deadline for this month, and I will post a roundup of all the dishes a few days after.

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STRAWBERRY LAVENDER LEMONADE

Adapted from Lemonade, by Fred Thompson.

Makes 1-1/2 quarts.

Equipment

medium saucepan with a lid
wire mesh strainer
2-quart glass pitcher

Ingredients

10 fresh strawberries, hulled and sliced + more for garnish
1/2 to 1 tablespoon dried lavender buds
4-1/2 cups water
1-1/2 to 1-3/4 cups granulated sugar, depending on the sweetness of the strawberries
2 cups freshly squeezed lemon juice

Preparation

1. In the medium saucepan, add the 10 sliced strawberries, lavender buds, 2 cups of water, and the sugar. Bring to a boil over medium heat and stir to dissolve the sugar. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat, cover, and allow to steep for 10 minutes. Remove the lid and cool to room temperature.

2. Place the wire mesh strainer over the top of the glass pitcher and pour the strawberry mixture through it. Set aside the leftover strawberries and lavender, they are good over ice cream. Stir in the remaining 2-1/2 cups water and the lemon juice. Cover the pitcher with plastic wrap and chill in the refrigerator until very cold, at least 2 hours. Serve over ice with strawberry slices for garnish.

Variations

Bubbly lemonade: In step 2 omit the water. Just before serving, add 2-1/2 cups cold seltzer water.

Spiked lemonade: In step 2 add 1 cup of water and 1-1/2 cups of vodka.

Sources for Dried Lavender

The Lavender Path

Blue Moon Lavender

Hood River Lavender

Olympic Lavender Farm

LocalHarvest.org – lavender

More Refreshing Beverages for Summer

More Lemonade Recipes From Around the Blogs

Laylita’s Recipes – Limonada, lemonade or limeade

Simply Recipes – Old Fashioned Pink Lemonade

Elana’s Pantry – Green Lemonade

A Veggie Venture – Cucumber Lemonade

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I can’t think of Mother’s Day without also musing on strawberries, probably because the beautiful red fruits come into season around this time and they seem like such a wonderful treat after cold winters. Strawberry season is also one of my children’s favorite food times of the year and we can’t resist celebrating with luscious strawberry desserts, though we are also happy simply biting into a sweet juicy strawberry.

Though our strawberries aren’t ripe yet, we have a bunch of green berries in our garden that should be ready in a couple weeks and more blossoms and sprouts coming. Last year we added about a dozen plants to the garden and we plan to expand, hoping to have enough strawberries for jams, pies, ice cream, other desserts, dipping in chocolate, macerating in wine, and many other things I’m sure we’ll think of.

Zabaglione (also zabaione and sabayon), a simple custard dessert served with fresh fruit, is a wonderful way to showcase delicious seasonal fruits, and I like to macerate the fruit in wine before serving, in this case a sweet California Moscato. Since a typical zabaglione recipe has wine in it, I use the leftover wine from macerating the strawberries to carry the fresh strawberry flavor throughout the dish. You can mix up the zabaglione with a wire whisk, but I think the hand mixer works better. Of course if your arms are up to the task, by all means go for the whisk.

If you grow your own produce, raise animals on a farm, or hunt or forage for food, then I invite you to join us for Grow Your Own. My good friends Nate and Annie at House of Annie hosted Grow Your Own this winter while we tended to family matters, and they will forever have my thanks for all their help. I am jumping back into it and will host this month, so please send your post information to me at andreasrecipesgyo AT gmail DOT com. Posts are due on May 31 and I will post a roundup a few days after. If you are new to the event, you can read more about the rules for participating and find the links to previous events at the Grow Your Own page. We also invite participants to sign up to host a Grow Your Own event, just send me an email for more information.

Happy growing and eating!

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ZABAGLIONE WITH STRAWBERRIES AND MOSCATO

Serves 4.

Equipment

medium glass bowl
double boiler (or tall sided metal bowl and a medium saucepan)
hand mixer
long stemmed glasses or glass dessert bowls

Ingredients

1 pint strawberries, sliced
1 cup (240 ml) Moscato wine
8 large egg yolks, at room temperature
1/2 cup (88 g) granulated sugar

Preparation

1. Put the sliced strawberries into the glass bowl and pour the wine over them. Allow to rest at room temperature for a couple hours, then remove the strawberries and divide them between the 4 serving glasses. Reserve the remaining wine, about 3/4 cup (180 ml).

2. Add about 1-inch of water to the saucepan and bring to a simmer. Put the egg yolks in the double boiler or metal bowl, then add the sugar and finally the Moscato leftover from the strawberries. Place the bowl over the pan and mix on low or whisk until the mixture forms a ribbon when you lift the mixer out of the pan, about 8 minutes.

3. Spoon the zabaglione over the fresh berries and serve immediately.

More Strawberry Desserts

More Strawberry Recipes From Around the Blogs

Simply Recipes – Strawberry Rhubarb Cobbler

Laylita’s Recipes – Rhubarb and Strawberry Empanadas

White on Rice Couple – Strawberry Crossover Puff Pastries

Use Real Butter – Strawberry Chiffon and Buttercream Cake

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We had one last bag of green tomatillos in the freezer, but I didn’t want to use them because it meant there would be no more tomatillos until late summer. After our final harvest, we froze about 12 pounds of tomatillos last fall then over the winter I experimented with soups using those frozen tomatillos, and this was our hands down favorite. Of course you can also make this with fresh tomatillos.

Tomatillos freeze best when whole, though their cell structure breaks down like other high-water content vegetables and they tend to lose liquid, so some of them were a little mushy but still edible. I drained off that liquid before roasting because the tomatillos tend to swim in it while in the oven, not really roasting. The base of the soup is simply roasted salsa verde, then I added the chicken stock, roasted chicken, and spices to make it a meal. Michael was a little skeptical at first, then after a few bites he became a hard core fan and we decided we must plant even more tomatillos this summer so we’ll have enough to make this soup during the winter months.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Nate and Annie of House of Annie have graciously volunteered to help out with Grow Your Own while we tend to some family matters this winter, and they are our hosts for this round, so be sure to visit their blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

More Grow Your Own Recipes

More Tomatillo Recipes From Around the Blogs

Kalyn’s Kitchen – Cafe Rio-Style Creamy Tomatillo Salad Dressing

Kitchenography – Rick Bayless’ Purslane, Tomato, and Tomatillo Soup

A Veggie Venture – Green Beans with Tomatillo Salsa Dressing

Tigers & Strawberries – Preserving the Beauty of Tomatillos for Winter

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