Market Report

Laura Avery speaks with David Karp, the fruit detective, about the beautiful apples coming up for fall. He mentions Cox Orange Pippins, New Town Pippins, Ashmead’s Kernel, and Golden Russets, all found at Mike Cirone’s See Canyon Ranch table, and soon you will find others at Barbara Spencer’s Windrose Farm table.

Laura also speaks with David Rubell, a local private chef, about the purple tomatillos at Alex Weiser’s table. He recommends using the tomatillos with a pork shoulder roast or making a simple salsa.

Adapted from Nancy Zaslavsky’s A Cook’s Tour of Mexico.

Salsa de Tomatillo

2 pounds fresh tomatillos

2 ancho chilies

2 chipotle chiles, or chipotles in adobo

4 garlic cloves, peeled

1/2 teaspoon salt

1/4 cup chopped cilantro

About 3 cups.