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Strawberry Tomatillo Crisp

4 cups coarsley chopped, husked tomatillos
approximately 1 cup sugar
1/2 tsp salt
3 tsp cornstarch
15-20 nice ripe strawberries, cleaned and sliced
4 TBSP unsalted butter
1/2 cup flour
3/4 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp cinnamon
1/2 tsp grated nutmeg

Place tomatillos in saucepan and cook over low heat while stirring in sugar and salt, until it has the flavor of a nice tart apple. Cook 10-15 minutes. Combine cornstarch with 3 TBSP water and stir into tomatillos until mixture thickens; remove from heat and cool. Heat oven to 375. Spread filling in individual baking dishes (or 1 larger one). Top with strawberries. To make topping, mix remaining ingredients until crumbly, using your fingertips. Sprinkle topping over fruit; bake 5-10 minutes. Serve with ice cream. Makes 6-8 servings.

*Recipe found in From Asparagus to Zucchini.
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Current News

                        

  The Produce Market at the farm  is now open for the season. The current hours are 9 am to 5 pm.  Sarah continues to be at Myrtle’s Market on Wednesdays, Fridays and Saturdays. She is at the Culinary Institute on Thursday afternoons.  Please sign up for the email to learn what is happening at the farm. You can also check facebook at Indigo farms market to not only learn information but see some pictures of interesting things around the farm.   Up next are some very nice looking squash, zucchini and cucumbers. They should begin next week. PYO blueberries are likely to be ready in mid-June,. 

 The best means of contact is to call during our regular hours or email. 910-287-6794 or 843-399-6902

 

                                 

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