Tomatillos... [General]
2009 Sep 19
That's a nice crop Andy, but I find my tomato plants keep growing fine, even if the temperature dips to zero at night, as long as the day is warm. It takes a really cold night to kill them, and then you will see it by the damaged leaves. The tomatillos are still harvestable if you take then right then though . . . so I just leave the plants growing well into October. I across the river from Gatineau Park, so it's a couple of degrees colder here than in the city too.
2009 Sep 19
It only made it to 2C so the plants are OK; just have to get through tonight and they should be good for a while yet I think - I'll be watering them and my peppers all night I figure. I've found over the years I've been growing them that they are quite sensitive to frost out here Francis, similar to basil, so if we get -2C (not generally considered a widespread killing frost) it will do them in.
Anyway I have 30 lb or more - so far Zym's the only taker - do y'all want him to have whatever he wants? Chimi, surely you can eat some fresh? And I take it you have your own, Ken?
I am hoping to meet anyone who wants them later tomorrow (Sun.) afternoon either at South Keys/Produce Depot on Bank or in Chinatown/Somerset St. as I head in for a visit with my Ma near there. At least that's my plan at the moment.
Any other takers?
Anyway I have 30 lb or more - so far Zym's the only taker - do y'all want him to have whatever he wants? Chimi, surely you can eat some fresh? And I take it you have your own, Ken?
I am hoping to meet anyone who wants them later tomorrow (Sun.) afternoon either at South Keys/Produce Depot on Bank or in Chinatown/Somerset St. as I head in for a visit with my Ma near there. At least that's my plan at the moment.
Any other takers?
2009 Sep 19
zym, that sounds good to me as I like to be at the hospital to feed my Ma at about 4:30/4:45.
I should have also said that if anyone who wants some is coming out to Mountain Orchard to pick apples today or tomorrow you can pick up some tomatillos at my house as we're not far away (and if the plants survive tonight I'll have more this week and next weekend).
BTW that box in the photo is 20 lb or so.
I should have also said that if anyone who wants some is coming out to Mountain Orchard to pick apples today or tomorrow you can pick up some tomatillos at my house as we're not far away (and if the plants survive tonight I'll have more this week and next weekend).
BTW that box in the photo is 20 lb or so.
2009 Sep 19
Great Andy - I'll PM you with my phone number.
I'll also give you an assortment of my home canned goods in return. 1 jar each from my 2 batches of tomato sauce this year - a jar of my zucchini relish from a few weeks ago, and I'll see what else I can dig up.
BTW, in terms of using these, I've never used them before. I have a few pounds here now from my CSA and just cut one open for the first time ever. Looks like there is no "core" per-se (in a sample size of 1) and the seeds are pretty tiny, so no need to core/seed. Will I need to skin them?
I've got about 17 lbs of romas in the pot already, that have been pureeed. This is for my salsa. Then I was going to chop the tomatillos fine but not puree them. But not sure whether or not I should blanch and skin them.
Going to do a blanch / skin experiment momentarily ...
I'll also give you an assortment of my home canned goods in return. 1 jar each from my 2 batches of tomato sauce this year - a jar of my zucchini relish from a few weeks ago, and I'll see what else I can dig up.
BTW, in terms of using these, I've never used them before. I have a few pounds here now from my CSA and just cut one open for the first time ever. Looks like there is no "core" per-se (in a sample size of 1) and the seeds are pretty tiny, so no need to core/seed. Will I need to skin them?
I've got about 17 lbs of romas in the pot already, that have been pureeed. This is for my salsa. Then I was going to chop the tomatillos fine but not puree them. But not sure whether or not I should blanch and skin them.
Going to do a blanch / skin experiment momentarily ...
2009 Sep 19
Got your message zym.
I've never blanched or skinned them, and only ever core them (well, cut out the little stem attachment - not any core really - when I'm cutting them up to put in a green salad if they are large ones and maybe a bit old (like the ones I'm going to save fresh in the fridge and cold room, though I usually use smaller ones in a salad). I remove the husks, wash, and freeze big trays of them; I make batches of green enchilada sauce and grilled tom'illo salsa and freeze and make lots of dishes for the next while with them (and freeze some of them too, like dd's old fave soup, corn and tomatillo soup). I've never canned them or canned salsa or sauce as all recipes that are approved for canning have waaaaay too much vinegar/lemon/lime juice for my liking.
Cooking softens the skin/outer flesh and that's what I use most for (in cooked dishes), but I rarely find the fresh ones tough ie those that have soft husks, not dried out. And there are 2 schools of thought as to when to use the tomatillos - when green or when yellow green. After maybe a dozen years growing, eating and cooking with them I am firmly in the green camp as they have more flavour. THe yellow green ones are overripe to me and have less flavour.
If you have a grill basket and bbq I'd suggest tossing in some olive oil in a bowl with a lb+ of toms with an onion cut in half, a few cloves of garlic and a jalapeno or 2 or 3 or... or other hot peppers and add to a very hot grill basket on the bbq and grill them, tossing oocasionally until somewhat blackened and all the toms are cooked then remove back to a bowl to cool a bit and then puree the works (if you want to you can peel and deseed the pappers) until as chunky as you like). Eat warm or cold (it does thicken when cooled as they have lots of pectin, much thicker than some bought tomatillo salsaa I've bought).
You can also make jam with them, though the only one I've tried didn't turn our cranks here.
I've never blanched or skinned them, and only ever core them (well, cut out the little stem attachment - not any core really - when I'm cutting them up to put in a green salad if they are large ones and maybe a bit old (like the ones I'm going to save fresh in the fridge and cold room, though I usually use smaller ones in a salad). I remove the husks, wash, and freeze big trays of them; I make batches of green enchilada sauce and grilled tom'illo salsa and freeze and make lots of dishes for the next while with them (and freeze some of them too, like dd's old fave soup, corn and tomatillo soup). I've never canned them or canned salsa or sauce as all recipes that are approved for canning have waaaaay too much vinegar/lemon/lime juice for my liking.
Cooking softens the skin/outer flesh and that's what I use most for (in cooked dishes), but I rarely find the fresh ones tough ie those that have soft husks, not dried out. And there are 2 schools of thought as to when to use the tomatillos - when green or when yellow green. After maybe a dozen years growing, eating and cooking with them I am firmly in the green camp as they have more flavour. THe yellow green ones are overripe to me and have less flavour.
If you have a grill basket and bbq I'd suggest tossing in some olive oil in a bowl with a lb+ of toms with an onion cut in half, a few cloves of garlic and a jalapeno or 2 or 3 or... or other hot peppers and add to a very hot grill basket on the bbq and grill them, tossing oocasionally until somewhat blackened and all the toms are cooked then remove back to a bowl to cool a bit and then puree the works (if you want to you can peel and deseed the pappers) until as chunky as you like). Eat warm or cold (it does thicken when cooled as they have lots of pectin, much thicker than some bought tomatillo salsaa I've bought).
You can also make jam with them, though the only one I've tried didn't turn our cranks here.
2009 Sep 19
For salsa verde, I roast the tomatillos, garlic, shallots and chiles under a broiler until everything is slightly browned/charred, then I toss it in a food chopper or use an immersion blender on it until the desired consistency. A food processor might work well, but I'd worry it would overdo it to a puree.
2009 Sep 19
Chimi, it took me many years to get over the fear of using the food processor for making salsa. The grilled salsa is thick and sometimes too chunky. Maybe my old processor doesn't work as well as newer ones (mine's a nearly 30 yr old Cuisinart) but when I think of all that chopping by hand ... Now we eat a lot more salsa and have it more often with meat as a sauce (heated and served over bbq'd pork T's tonight).
zym, you mean that old pressure canner, should I be able to find it, should be resurrected? I vever did use it for canning and don't know if we still have it.
KenV - pm'd you.
I realize now after posting the salsa recipe of sorts that I forgot to add the final touches when pureeing: some lime juice (a few Tbs) and sometimes I add other vinegars to get a little different flavour, some brown sugar (~a Tbs), and some salt- not much.
zym, you mean that old pressure canner, should I be able to find it, should be resurrected? I vever did use it for canning and don't know if we still have it.
KenV - pm'd you.
I realize now after posting the salsa recipe of sorts that I forgot to add the final touches when pureeing: some lime juice (a few Tbs) and sometimes I add other vinegars to get a little different flavour, some brown sugar (~a Tbs), and some salt- not much.
2009 Sep 20
Hey Andy this is the recepe I mentioned. It's really good
3 canned chipotle chiles en adobo, more to taste
3 cloves garlic, unpeeled
8 ounces tomatillos, husked and rinsed
3 tablespoons water, more as needed
1/2 teaspoon salt
1/4 teaspoon sugar
*Roast*
1 boneless beef chuck roast (3 lb size), 2 1/2 to 3 inches thick
1 tablespoon vegetable oil
1 cup water
4 medium carrots, peeled and cut into 1/2-inch rounds
2 chayotes, peeled, pitted and cut into 1/2-inch pieces
4 medium boiling potatoes (red skin), cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
Coarse salt
Directions:
Roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 5 minutes, then flip and roast the other side.
Put tomatillos and their juices, canned chiles and garlic into a food processor or blender and process to a fine-textured puree add half teaspoon of salt quarter teaspoon of sugar.Set aside
Heat oil in Dutch oven over medium-high; Season beef with a bit of salt when hot, add roast and brown on one side, about 5 minutes, then flip and brown the other side. Add water and toamtillo mixture into pot and boil over medium.Cover tightly and bake for 2 hours at 325.
Distribute carrots, chayotes and potatoes around meat, and stir to coat with pan juices. Spinkle with half tespoon of salt. Cover and cook for another hour until meat and vegetables are tender.
Transfer roast to a large, warm serving platter. Scoop out vegetables with a slotted spoon and distribute around meat. Skim off fat from pan juices, and boil juices to reduce until lightly thickened.
Taste and season with salt if necessary, then spoon sauce over meat and vegetables. Sprinkle with cilantro and salt.
Chef's Note: An equal-size pork shoulder roast or equal weight of chicken thighs can be substituted for the beef. Chicken and vegetables can cook together for a total of 40 or 45 minutes.
3 canned chipotle chiles en adobo, more to taste
3 cloves garlic, unpeeled
8 ounces tomatillos, husked and rinsed
3 tablespoons water, more as needed
1/2 teaspoon salt
1/4 teaspoon sugar
*Roast*
1 boneless beef chuck roast (3 lb size), 2 1/2 to 3 inches thick
1 tablespoon vegetable oil
1 cup water
4 medium carrots, peeled and cut into 1/2-inch rounds
2 chayotes, peeled, pitted and cut into 1/2-inch pieces
4 medium boiling potatoes (red skin), cut into 1/2-inch cubes
1/4 cup finely chopped cilantro
Coarse salt
Directions:
Roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 5 minutes, then flip and roast the other side.
Put tomatillos and their juices, canned chiles and garlic into a food processor or blender and process to a fine-textured puree add half teaspoon of salt quarter teaspoon of sugar.Set aside
Heat oil in Dutch oven over medium-high; Season beef with a bit of salt when hot, add roast and brown on one side, about 5 minutes, then flip and brown the other side. Add water and toamtillo mixture into pot and boil over medium.Cover tightly and bake for 2 hours at 325.
Distribute carrots, chayotes and potatoes around meat, and stir to coat with pan juices. Spinkle with half tespoon of salt. Cover and cook for another hour until meat and vegetables are tender.
Transfer roast to a large, warm serving platter. Scoop out vegetables with a slotted spoon and distribute around meat. Skim off fat from pan juices, and boil juices to reduce until lightly thickened.
Taste and season with salt if necessary, then spoon sauce over meat and vegetables. Sprinkle with cilantro and salt.
Chef's Note: An equal-size pork shoulder roast or equal weight of chicken thighs can be substituted for the beef. Chicken and vegetables can cook together for a total of 40 or 45 minutes.
2009 Sep 21
Thanks for your homemade chili powder and the tasty-looking recipe Ken - I have to get a roast and some chayotes - the chayotes mean another trip in to Ottawa, maybe next weekend, when I may have more tomatillo for you or anyone else (though we did have frost overnight - couldn't believe it as the radio said it was 7C in Ottawa at 6 am - it was 0 on our thermometer and frosty-looking outside when I made it downstairs). Glad you got to enjoy some good salsa - cooked or fresh?
Thanks for the canned goods, zym; I'll save them for a little bit later in the fall when the fresh veggies disappear (except maybe we'll have to tuck into that zucchini relish!). I hope you can try some of those toms in a salsa before canning.
Thanks for the canned goods, zym; I'll save them for a little bit later in the fall when the fresh veggies disappear (except maybe we'll have to tuck into that zucchini relish!). I hope you can try some of those toms in a salsa before canning.
2009 Sep 21
I'm confused by these ones - I cut a few open and they are like bell peppers inside. My other batch of tomatillos was solid right through with no empty spaces and no big "seed ball" in the middle.
Looks to me with this batch that I'll have to core them? That looks like it will be easy if a bit time consuming.
Looks to me with this batch that I'll have to core them? That looks like it will be easy if a bit time consuming.
2009 Sep 21
Lucky you Ken, I'm salsa-less tonight (scraped paint from windows outside instead of cooking) but I still get to enjoy a very fine ale that goes really well with tomatillo salsa I found out last week - it's Harviestoun Twisted and Bitter from Scotland - world's best ale at one time, so they say, still excellent I say. After leaving you at Produce Depot I headed over to the LCBO on Bank and picked some up, yay on sale, saved 20 cents per, whoop-de-doo. Enjoy your salsa!
zym, it's unusual to have many of them not solid but I think it may be due to the weather this summer. As I said above I don't usually core them, the seeds are nothing to worry about, like seeds in tomatoes. The stem attachment, rather than the "core" is the only thing I might remove, but only when using fresh. You really gotta try a grilled salsa, even if you gotta cook it under a broiler - it's the best use of tomatillo imo, though I have lots of other things I use them in. My dw, while she loves the salsa, really enjoys them raw, on their own or in salads.
'dough, I think the plants made it through last night's frost so you may be in luck - I might have to get some to you if some of the hundreds of husks fill out this week - the plant behind the 4L basket in the photo has lots of huge empty husks (biggest I've ever had) that are filling up slowly nad the others behind have even more husks coming on. I'll know later in the week and let you know.
zym, it's unusual to have many of them not solid but I think it may be due to the weather this summer. As I said above I don't usually core them, the seeds are nothing to worry about, like seeds in tomatoes. The stem attachment, rather than the "core" is the only thing I might remove, but only when using fresh. You really gotta try a grilled salsa, even if you gotta cook it under a broiler - it's the best use of tomatillo imo, though I have lots of other things I use them in. My dw, while she loves the salsa, really enjoys them raw, on their own or in salads.
'dough, I think the plants made it through last night's frost so you may be in luck - I might have to get some to you if some of the hundreds of husks fill out this week - the plant behind the 4L basket in the photo has lots of huge empty husks (biggest I've ever had) that are filling up slowly nad the others behind have even more husks coming on. I'll know later in the week and let you know.
2009 Sep 21
Wow! Seriously?
I would LOVE to score some fresh tomatillos. Typically, I have to resort to purchasing the canned variety from Grace's on Bank street.
I know there are speciality markets that offer fresh but, one can never be certain exactly how "fresh" they are and it usually requires me having to take a bus to their location.
If you still have some available, or ever do again in the future, I would love to sample your fare. Thanks for the very generous offer regardless.
I would LOVE to score some fresh tomatillos. Typically, I have to resort to purchasing the canned variety from Grace's on Bank street.
I know there are speciality markets that offer fresh but, one can never be certain exactly how "fresh" they are and it usually requires me having to take a bus to their location.
If you still have some available, or ever do again in the future, I would love to sample your fare. Thanks for the very generous offer regardless.
2009 Sep 21
Rochon here at the Parkdale Market has them fresh from their farm - and yes, they really are fresh. Not sure how much they cost though. They are the 2nd stall from the bottom, and are grown in Edwards just in the east end. Very good produce in general. And the owner / vendor is pretty easy to look at too (whoop, did I say that out loud?)
2009 Sep 21
zym, take his a pic why don'tcha and post it! =;0)
Seriously now Mr. Bill, check back Friday and I'll see what I can do. Or maybe zym will sell you some after he checks the price at Parkdale Mkt!
I had wondered how available they are nowadays and what they are selling for if available - I wondered if demand might be going up a bit the past couple years but I've only seen them once, at Produce Depot @ $5.99/lb I think, and my sister said she saw them once at Byward Mkt. They are easy to grow but once you have them you'll have them forever.
Seriously now Mr. Bill, check back Friday and I'll see what I can do. Or maybe zym will sell you some after he checks the price at Parkdale Mkt!
I had wondered how available they are nowadays and what they are selling for if available - I wondered if demand might be going up a bit the past couple years but I've only seen them once, at Produce Depot @ $5.99/lb I think, and my sister said she saw them once at Byward Mkt. They are easy to grow but once you have them you'll have them forever.
2009 Sep 23
My first choice is covered in a basket (so they can breathe a bit) in the cold room Ken, second is the fridge crisper, otherwise cool and dark and away from any air registers if the heat is on at all. I just made some grilled salsa with tomatillos picked at the same time as yours and noticed a couple starting to soften up and start to wrinkle - no problem when cooking them but those ones aren't the best for eating raw. The dry weather the 2 weeks before picking may have shortened their shelf life. The ones still on the plants might last a bit better as they are getting their fill of water today - hopefully we'll get some more sun so they fill out some more.
I used your chili powder tonight on some chicken that went onto tostadas with zucchini, sweet peppers, and corn (and some of that salsa and goat feta) and quite liked it - it's a little different flavour and has a nice sweetness about it that I liked. Good stuff!
I used your chili powder tonight on some chicken that went onto tostadas with zucchini, sweet peppers, and corn (and some of that salsa and goat feta) and quite liked it - it's a little different flavour and has a nice sweetness about it that I liked. Good stuff!
2009 Sep 25
Tasty indeed!
Chimi, I don't think I've tried the paper bag with them but will to see how long they'll keep; however I find things in paper bags tend to dry out and shrivel up in the fridge. My crispers have an adjustable vent so they can release the humidity more slowly or quickly depending on how they are set; eventually, of course, the tomatillos in there will turn to mush anyways! Yuck.
So I picked toms tonight with frost threatening again. Last weekend's frost killed some leaves, damaged most leaves on a couple plants, and damaged some fruit husks but not the fruit. I only managed to pick about 10L of them tonight while enjoying the sounds of the owls hooting in the bush and the Canada geese coming in to land in the fields and creek by our place. Sadly I only picked enough for my needs but not much to give away - there are still hundreds of husks filling out slowly and lots of blooms still blooming (with lots lot bees hauling in their nectar in the warm afternoon sunshine) but the fruit are facing the inevitable loss of sunshine and warmth that they need. I may yet get a few more but it looks like another crop is nearing the end for another year... OK I need a beer!
Chimi, I don't think I've tried the paper bag with them but will to see how long they'll keep; however I find things in paper bags tend to dry out and shrivel up in the fridge. My crispers have an adjustable vent so they can release the humidity more slowly or quickly depending on how they are set; eventually, of course, the tomatillos in there will turn to mush anyways! Yuck.
So I picked toms tonight with frost threatening again. Last weekend's frost killed some leaves, damaged most leaves on a couple plants, and damaged some fruit husks but not the fruit. I only managed to pick about 10L of them tonight while enjoying the sounds of the owls hooting in the bush and the Canada geese coming in to land in the fields and creek by our place. Sadly I only picked enough for my needs but not much to give away - there are still hundreds of husks filling out slowly and lots of blooms still blooming (with lots lot bees hauling in their nectar in the warm afternoon sunshine) but the fruit are facing the inevitable loss of sunshine and warmth that they need. I may yet get a few more but it looks like another crop is nearing the end for another year... OK I need a beer!
2009 Sep 27
sourdough, I used to have all my tomatoes eaten by raccoons, groundhogs, and squirrels until... I read right here on this site that you can pick the tomatoes before they're ripe and finish them off on a windowsill without ill effects. I've been trying it this year -- picking them just as they turn a little orangey. It's been working great! The animals all like to wait until they're bright red and ripe before chowing down, so I (almost) always am first to the fruit! :-)
2009 Sep 27
So sorry I missed this! There is a stall at the Byward market that sells them, but they're finished there and I missed them too! Byward Fruit market also sells them for $5/pound. My favourite way to keep them is to remove the husk, and then broil them, turning till touched with brown on all sides. Then I freeze them in bags, each with enough to make a batch of salsa. pull them out in January and make an amazing, fresh-tasting sauce.
They do grow like weeds, but I'm gardenless right now:(
They do grow like weeds, but I'm gardenless right now:(
2009 Sep 28
Fresh foodie - you can keep the animals off with a cheap electric fence, single wire, for small animals (racoons and skunks kept digging up my composter and eating my vegetable too). I got one called the K-9 on ebay for $20. It doesn't harm them. The tomatoes will be sweeter if they start to ripen on the vine. I run my wire maybe 4" off the ground, using plastic tent pegs from the dollar store. The only chore is to keep grass and weeds from growing up and touching the wire, which breaks the circuit. The animals don't learn to avoid the garden, the wire keeps them off. If I remove it within a week they're back into the compost and the veggies.
2009 Sep 28
Sourdough - google "earthbox" or "self watering container" or "a garden patch".
Tomatoes grow really well with this system which supplies constant water from below. If the spot gets at least 6 hours of direct sunlight it should work.
www.agardenpatch.com
www.earthbox.com/
Tomatoes grow really well with this system which supplies constant water from below. If the spot gets at least 6 hours of direct sunlight it should work.
www.agardenpatch.com
www.earthbox.com/
2009 Oct 1
Sourdough, tomatillos do like lots of sun but I sometimes grow some in my garden on the north side of the house, maybe 20 ft from the 2 story house, and they have done alright - they do get sun after about noon. It does depend on the weather though, as they will be a little slower growing and if you get an early Sept. or late Aug. frost they could be toast unless covered. I think you need a pair of plants, planted side by side, so you need a space about 4ft x 8ft. I put a tomato cage around mine and encourage as much upright growth as can be gained early on - they really do like to sprawl as best they can. FOr years nothing ate my fruit but one really dry year (year of the official drought conditions out here - was that 2003?) I had may fruit with a single hole in the side and a larva inside - I don't know what it was but I've checked my tomatillos every year since and have only rarely seen one with a hole (about 1 mm). A couple years ago I found potato bugs feasting on the leaves of the tomatillos - more there than on the potato plants. Found fewer last year nad none this year.
For years now I've been growing plants in spring from the seed I've taken from my large fruit, wanting to encourage larger fruit (the first plants I had when I started growing tomatillos gave fruits that ranged from 3/4" to 1"; now I find my fruit averages more than 1-1/4", with the biggest at 2-1/2", though not many made it to that size this year). To get seed I pick a large fruit or two, let them ripen and get overripe a bit, then slice open one end and squeeze out the innards into a small fine mesh sieve, pressing out the juice /pulp with fingers and thumb, them scrape out the seeds with a knife and spread them on paper toweland let them dry a few days before folding it up, writing name/date and putting it with my seeds from last year so I know where they are. On occasion I've used seed from riper (more yellow) frozen toms with no ill effect.
Anyways, what I really wanted to know was if you and Bill Murray still wanted some fresh tomatillos. I pretty much cleaned off my plants this afternoon (also the Crimson Hot peppers as well as the jalapenos, serranos and sweet peppers, the zucchini, cukes, and tomatoes) and got more tomatillos than I bargained for so I would have a good basket for each of you if wanted. Might have enough for a third person - will have to check on what's in the freezer as well as the cold room, later.
Will pm sourdough & Mr Bill.
For years now I've been growing plants in spring from the seed I've taken from my large fruit, wanting to encourage larger fruit (the first plants I had when I started growing tomatillos gave fruits that ranged from 3/4" to 1"; now I find my fruit averages more than 1-1/4", with the biggest at 2-1/2", though not many made it to that size this year). To get seed I pick a large fruit or two, let them ripen and get overripe a bit, then slice open one end and squeeze out the innards into a small fine mesh sieve, pressing out the juice /pulp with fingers and thumb, them scrape out the seeds with a knife and spread them on paper toweland let them dry a few days before folding it up, writing name/date and putting it with my seeds from last year so I know where they are. On occasion I've used seed from riper (more yellow) frozen toms with no ill effect.
Anyways, what I really wanted to know was if you and Bill Murray still wanted some fresh tomatillos. I pretty much cleaned off my plants this afternoon (also the Crimson Hot peppers as well as the jalapenos, serranos and sweet peppers, the zucchini, cukes, and tomatoes) and got more tomatillos than I bargained for so I would have a good basket for each of you if wanted. Might have enough for a third person - will have to check on what's in the freezer as well as the cold room, later.
Will pm sourdough & Mr Bill.
Andy
PS: bonus - they are organic and make a terrific grilled salsa and sauce
Anyone want some (like ~5 lb pp)?