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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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It's starting to feel a bit like Christmas! The Farm Market is stocked with delicious seasonal greens, like our freshly cut mustard, arugula, locally grown collards and more! We still have those wonderful, juicy apples and an abundance of beautiful sweet potatoes. 

Looking for a unique gift idea? Try our Create-Your-Own Christmas Baskets! Pick any of our produce, products and a decorative basket to design a gift anyone would love! Make sure to stop at Moka Cafe next door and add some of their excellent baked goods as well. 

We will be back at the Myrtle Beach Farmers starting Spring 2019 - October. 

The Market at the Culinary Institute at Market Common will resume in January 2019.   

The December Farm Market hours are 10:00 - 4:00 Thurs - Saturday.

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