Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad
Alex Roberts's father, Don, took up full-time farming in his sixties, after a career as a librarian. He and his partner, Joni Cash, now own a 40-acre property in Otter Creek, Wisconsin, where they grow a huge assortment of organic produce, including the chiles and tomatillos that make the base for this smoky sauce. Alex pairs it with grilled local trout and a tart salad made with his father's cucumbers. "Dad gives me a list of what he's growing at the beginning of every season, and I plan my menus around that," he says.
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