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  • From: Pat Meadows <pat AT meadows.pair.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Tomatillo Question
  • Date: Wed, 05 Oct 2005 09:34:16 -0400

On Wed, 5 Oct 2005 07:34:37 -0400, you wrote:

>Pat - I preferred it when you were an expert!
>
>So, are you saying that I can send out the smallish (say, half-sized)
>green tomatillos for use in salsa?

I think so. (I can't guarantee that people will buy them.)

Is there anyone here from Mexico or Texas, New Mexico, etc.?
They would know better than I.

But here's a recipe, note that it says you have to remove
the husks.... which would indicate that they are green. The
ones sold in the supermarkets here are pale green, mostly, I
think.

http://www.globalgourmet.com/destinations/mexico/salverde.html


>Also, my recipe calls for cooking the tomatillos. Is this common?

Yes, I think so. We eat them cooked.

Pat
-- northern Pennsylvania
"To announce that there must be no criticism of the president,
or that we are to stand by the president, right or wrong, is
not only unpatriotic and servile, but also treasonable to
the American public." - Theodore Roosevelt, 1918




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