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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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Fall At Last!

We are loving the cooler weather that Fall has brought and so are the crops! 

Our collards are growing rapidly as are our raddishes and we can't wait to move our tiny lettuce plants from the greenhouse into the field. 

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