A CSA of our own--roasted tomatillo salsa

So we did not quite mobilize on the CSA front this year. But we are doing the next best thing...window box gardening!!! There's been some trial and error and adaptation to deal with our light situation (For example: cilantro wants light. Also, believe it or not, just throwing your coffee grinds and banana peels into the window box does not quite count as compost. In fact it makes your soil look gross and attracts bugs.). On the East window, some Cowhorn peppers. We got them as seedlings in June, and one has grown and the other has remained...well...stunted (I trimmed the top off and it's never grown in height.). Below you can see it's little stunted peppers. But, in it's defense one of the peppers turned red, which means it is mature and less spicy and prettier than the other peppers (And we can all agree, prettier = better.)! Next to it is some cilantro, which we'll use to make Roasted Tomatillo Salsa later (recipe below). We are growing that from seed, and its about 2 weeks in (with some help from fish fertilizer.).

Above is the happily growing Cowhorn plant. Note how tall the plant is, and how long and thin and downward growing the pepper is, as opposed to how squat and upward growing the others are. Nature is weird.

Inside, we've got some basil growing (from seed, 2 months in), and--DID YOU KNOW THIS TRICK? If you put your green onions in a cup of water after you've used them they will continue to grow and regenerate. Again I say NATURE IS WEIRD! Scrambled eggs with green onions any time we want!!!

And finally, our pride and joy, our coup de coups,  our low light window box. Which thanks to Tom's extensive research and thoughtful care  (and perhaps over-fertilization) is doing quite well. Spinach is on the right and left, radishes on the far side, and kale on the inside. 2 weeks old. In a few months we'll have salad!

OK, so now the delicious roasted tomatillo salsa--with, count 'em ONE item from our window box CSA. (but when the cilantro grows up, there will be two).
You need
9-10 tomatillos (green tomatos with husks on them)
garlic
white onion
cilantro
lime
cumin
pepper (we used cowhorn, you use jalepeno, or any chile really)

Preheat the oven to 400. Husk the tomatillos. Put them, four cloves of garlic, white onion (quartered), and the pepper in the oven for 15-20 min until roasted. Remove, and throw in the food processor. add some lime juice, lots of cilantro, cumin, salt and pepper to taste. And voila. You won't be sorry.