Our new Brooklyn friends kindly gave us their share of a local CSA last weekend. The Red Hook community farm which supplies the Red Hook CSA is run by the non-profit Added Value in a community that needed a little help in the fresh produce area. Read about it here….

Our share included fresh green tomatillos nicely nestled in their papery husks. These aren’t something that appear on the typical Paris menu and I really had never handled one before .  The tomatillo is a staple of Mexican cuisine mainly used for salsa verde and is part of the nightshade family which, while related to the tomato family, is not part of it.

I decided to husk them and roast them in a little olive oil  for about 45 minutes with a few cloves of (Red Hook) garlic and an onion.
Result – a rough and ready cold ‘jam’ spiked with sweet roasted garlic to spread on a piece of cheddar…