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  • From: road's end farm <organic101 AT linkny.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Tomatillo Question
  • Date: Wed, 5 Oct 2005 09:40:21 -0400


On Oct 5, 2005, at 7:34 AM, Allan Balliett wrote:

So, are you saying that I can send out the smallish (say, half-sized)
green tomatillos for use in salsa?

I don't take them till they've entirely or mostly filled out the husk; but do take them green.

If I wait for them to yellow there are a lot more damaged ones by then; and those customers who know what they are (not many, up here) seem to expect the green ones. I don't think they want them seriously undersized, though. If some have turned yellow since the last picking, I do take those too.

Anybody from the places where tomatillos are common want to weigh in on this?

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

Yup. But I think there may be some recipes that use them not cooked.

They're also very good cooked as part of tomato sauce (just put them in when you put in the tomatoes).

-- Rivka; Finger Lakes NY, Zone 5 mostly
Fresh-market organic produce, small scale



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