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market-farming - Re: [Market-farming] Tomatillos

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  • From: "Juanita Garcia" <nitag AT ev1.net>
  • To: "Market Farming Newsletter" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Tomatillos
  • Date: Thu, 6 Oct 2005 07:36:36 -0500

Good morning:

Here in TX tomatillos are always offered green, in the husk, but usually
the husk has opened somewhat. As your info/article indicated, this is
because the tart flavor is the key, especially since they are used
mainly for salsa verde.

That being said, let's move on to the Pacific Rim where cooks have no
pre-conceived notions about how to use either tomatillos or tomatoes.
Cooks in China, Cambodia and Viet Nam use tomatillos either green or
yellow, depending on how they want the dish to taste. More acid-y, use
green...more sweet, use the yellow mature fruit. They do the same with
tomatoes, by the way. Green tomatoes are considered a very tasty
addition to a stir-fry.

FYI I have also offered the "salsa kit" in the past with tomatillos, but
a sure fire way to sell is to offer a recipe for your "featured"
vegetable. I put a banner over the top of the page (farm name), and a
graphic at the bottom of the page. Then I copy/paste the recipe into the
"white space" in the middle of the page. Looks sharp, and gives the
customer an incentive to try a new product. Also, it's easy to use since
I keep the page as a "template" to make it quick and easy each week to
print up the new pages.

Juanita Garcia
Garcia Eggs & Herbs
Aunt Nita's Homestyle Foods
Leander TX (Zone 8)






  • Re: [Market-farming] Tomatillos, Juanita Garcia, 10/06/2005

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