Tomatillos in Bloom
After dinner at Kajitsu on Friday, I was inspired by the way Chef Nishihara used the husk of a gooseberry to dress it up by just pulling it up but not taking it all off. Looks like a present. This weekend, I found tomatillos at the Union Square’s Ryder Farm stand so I was playing around with them before making salsa verde.
Celia • August 16, 2009 • Share:
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