Amy Lu's View

Until last Monday. That’s the first time I ever purchased a tomatillo for home consumption, through Imperfect Foods.

It’s not so much that I had a stance against buying tomatillos, but I was never brave enough. I wasn’t really sure what they were. Occassionally I would see them in a grocery store and think, “Ooh, that looks exciting” but I would always decide that figuring out what a tomatillo actually was and what to do with it would take too much work.

But with the magic of internet shopping and home delivery, I decided I could take a plunge on tomatillos.

Now this is the point in the blog that people may be tempted to share their salsa verde recipes with me. And while I’m sure you have lovely and amazing salsa verde recipes, they will be wasted on me because I have no intention or desire (at least at this point of my life) to make anything that requires using a blender or any type of kitchen appliance beyond a coffee maker.

I do like that because I took the plunge and bought some tomatillos and did some Googling on what to do with them, I now know (or think I know) that salsa verde is often made from tomatillos. I assumed tomatillos were some type of pepper, and did not realize they are basically a type of green tomato. Thanks to the interwebs, I nnow know I can just peel off the husk and eat them raw or throw them into whatever Amy “stir-fry” (which involves a method of cooking that is somewhere between frying and sauteing) I am making.

Yes, I know I could do many other things with them and these are not necessarily the recommended or tastiest, but they are the easiest.

I like to think of myself as adventurous when it comes to food (and life), but the range of foods I eat and prepare is actually pretty limited. This doesn’t really have much to do with my lack of cooking skills or food curiousity, but wanting to eat as much as I can for the least amount of calories. And I do like my food rituals and routines.

Still, buying and eating a new food at home is a small excitement. For someone who grew up with very limited midwestern food options, I appreciate the choices (however small) that I never had as kid.

And food (for everyone I know except Chad) is always more than just fuel. It’s very symbolic. That’s why cilantro, although very contentious, will always epitomize food freedom and possibilities (and yes, it’s silly, but sophistication) to me.

But I need to ease into more regular tomatillo purchases. I won’t be getting it this week, and will stick with my modern staples of brussel sprouts and kale.