2 cups chopped organic tomatillos (make sure to remove husks and wash)
 2 medium poblano or other mild green fresh chilies
 1 teaspoon minced garlic, or to taste
 1/4 cup chopped white onion
 Salt and pepper to taste
 Cayenne or minced jalapeño to taste, optional
 1 tablespoon fresh lime juice, or to taste
 1/4 cup chopped fresh cilantro leaves.
1. In a bowl, combine tomatillos and other ingredients.
2. Let your salsa stand at room temperature for 45 minutes to an hour. Alternatively you can
refrigerate for up to 1/2 day
3. Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust
seasoning again, then garnish with remaining cilantro.
4. Serve at room temperature as a compliment to egg breakfast, with baked tater wedges or
Bloomfield Nick’s favorite…the Quesadilla!


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  1. Greg

    5/2/2013. I was lucky to get a tour with this great family, who work together to provide us with outstanding vegetables. Truly genuine people, who want to make an impact on their community with quality foods. They work not for the dollar, but for what they offer. Thanks for taking the time away from the daily needs of your farm, and showing us your care to the land and the impact you deliver to your neighboring cities. Taking pride in what you deliver to the dinner plate is inspiring.
    Greg Feeney – Whole Foods Market Produce Team Leader – Folsom, Ca.

    • Jeez, thank you Greg. What a wonderful note!!! We farm for you and cannot survive nor thrive without you. Thanks so much to you and your team for visiting our farm. We would like to publicly acknowledge Whole Foods for the role you play in helping our family farm remain viable.

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