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Post by ferdzy on Jun 16, 2013 18:27:35 GMT -5
I haven't noticed them being bitter. I do tend to rinse them, just because I find them sticky and unpleasant to handle otherwise, but I don't get that carried away.
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Post by steev on Jun 16, 2013 21:15:35 GMT -5
Ditto what Ferdzy said; I've never licked a sticky, un-rinsed tomatillo. That much suggested pre-treatment sounds not a little bit odd/compulsive. Of course, some people would never eat an un-washed fruit or veggie while working in the garden. It's a little-known fact that bug-shit contains all known necessary vitamins and minerals. That's why you never see ricketsial chimpanzees and our Cro-magnon ancestors were taller and more robust than we're getting.
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Post by steev on Jun 26, 2013 22:45:03 GMT -5
My tomatillos are making fruit; yee-ha!
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Post by 12540dumont on Jun 27, 2013 15:32:01 GMT -5
Yeah, I'm going to have tomatillos before the tomatoes are here.
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Post by littleminnie on Jul 1, 2013 18:39:14 GMT -5
My ground cherries have fruit but not the tomatillos yet. they were hit by those 3 lines potato bugs. I squished them all and there hasn't been any again.
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Post by steev on Jul 2, 2013 23:03:57 GMT -5
I expect my first ripe (or overripe) tomato this week-end; the earliest tomatillos have large, empty balloons.
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Post by khoomeizhi on Jul 3, 2013 4:50:53 GMT -5
ground cherries - some are full size, may be another week before ripe ones. tomatillos - the earliest single fruit's just about to crack its husk open. goldenberry/P. peruviana - probably just a couple days 'til there's some ripe ones, flowered quite early this year (these are second-year plants, overwintered in little pots). the perennial northern ground cherry (from oikos - P. longifolia subglabrata) - maybe another couple weeks. flowering heavily for the past 2. my local perennial ground cherry (some variant of P. heterophylla?) - will probably have ripe ones in just a couple days. the over-wintered second-year plants bloomed very early.
what a genus! i want more.
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Post by littleminnie on Aug 7, 2013 9:03:07 GMT -5
I have been picking a lot of ground cherries. No bugs this year getting them first. I dried some and not sure how I feel about them. One tomatillo plant looks to be gopher damaged. The husks are turning yellow before the fruit is ripe and the plant is wilted. So how do I know when to pick the tomatillos?
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Post by khoomeizhi on Aug 21, 2013 5:19:03 GMT -5
not-very-good-color comparison of three groundcherries i'm growing this year. annual ones (i.e. aunt molly's type) at top left, cape gooseberry at right, local probable clammy groundcherry lower left.  have found some of those clammies that rival the cape gooseberries in size. good flavor, too. i've found that a handful containing a couple of each is a little like a mini pina colada. |
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Post by khoomeizhi on Sept 22, 2013 13:58:29 GMT -5
I have a couple of questions. Do purple tomatillos turn purple as they ripen or is it obvious they are going to be purple from the start? I grew some supposedly purple ones a couple of years ago, and I was waiting for them to turn purple until they turned yellow and fell off the plant. The seed company had obviously got the wrong seeds in the packet and I've never bothered to buy purple ones again since. i'm growing the purple ones this year. they start green, ripen to purple, like so:  (actually, that one could have gotten a little purpler) |
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Post by hortusbrambonii on Sept 22, 2013 14:23:46 GMT -5
So, what kind of stuff do you people do with tomatillos? (Which are a vegetable from another continent for me)
They seem to be a fine vegetable unripe, good for pizza or adding accents to spaghetti sauce. They are reputed to be very good in a Mexican salsa sauce, and I do want to try a green 'chile con carne' stew with them too... any other ideas?
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Post by khoomeizhi on Sept 22, 2013 15:50:04 GMT -5
when they're ripe they can be much sweeter, more like a ripe tomato, and can be used as such in anything. the ripe purple ones in particular have a strongly tomato-ish flavor. definitely acids still present, but much more sugar. i put 'em in all kinds of things; sauces, beans, soups, eggs, polenta, etc.
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Post by diane on Sept 22, 2013 17:11:35 GMT -5
Harking back to the previous page's posting about washing lots of times or tomatillos will be bitter,
the cookbook writer has mixed up tomatillos and quinoa.
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Post by steev on Sept 22, 2013 23:30:05 GMT -5
Oops.
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Post by cesarz on Sept 23, 2013 5:34:38 GMT -5
So, what kind of stuff do you people do with tomatillos? (Which are a vegetable from another continent for me) Tomatillos are very good as chutneys. |
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