Check out these beauties and yes, I got the “good” dishes out for this picture.
A couple of weekends ago, hanging out with my mom in NH, we were making our usual Saturday afternoon dash down the road to the local farm stand to buy our regular supper of corn and tomatoes on the porch when I spotted these out of the corner of my eye.
Upon first glance I just thought they were really little but typical Tomatillos. (You all know that green “tomato-like” thing that comes in a husk and is the base for Salsa Verde, right?) Well I LOVE Tomatillos so I looked closer and saw a sign that said “Pineapple Tomatillos.” I immediately yelled out for Steve. Steve is the 6 foot plus muscular, tan, tank-top wearing farmer-owner at the farm stand. He is married to a pretty, gentle and knowledgeable lady named Kathy. Together they run The Depot farm stand – and you just know they have a great (but hard-working) life!
Anyway he immediately offered me a sample and I was smitten. Pineapple-flavor but not citrus-y. Sort of rich like a jam. The smaller green ones have little more sour to them but nothing crazy. I instantly had visions of how to prepare these. Certainly nothing as pedestrian as a salsa with corn chips. More like a warm sweet salsa to serve with spicy pork chops. Kinda New England fall-meets-Hawaii-meets-Jamaica. Or maybe as an exotic croissant filling? But just enjoying these freshly husked and popped right into your mouth might just be the best way.