WHAT’S IN Season TODAY? Eggplant & Tomatillos
Eggplant (Aubergine) comes in a variety of shapes, sizes and colors – from the small round green Thai, to the large
purple eggplant – and thrives in areas with long warm seasons. Eggplant fruits are high in fiber and a good source of vitamins B1, B6 and B3 as well as potassium and folate. They absorb the flavors they are cooked with, and when grilled
or baked, take on a meaty consistency.
Tomatillos have a texture like tomato, but a tangier flavor. Each tomatillo is loosely wrapped in a green papery husk. The husks are easy to remove and the tacky coating around the fruit can be removed with running water. High in
vitamin C and potassium, this fruit goes well with earthy, spicy flavors.
JULY - AUGUST 2015