Thread: ¡Tomatillo!
View Single Post
  #11   Report Post  
Old 05-08-2014, 03:47 PM posted to rec.gardens
Steve Peek[_2_] Steve Peek[_2_] is offline
external usenet poster
 
First recorded activity by GardenBanter: Oct 2012
Posts: 105
Default ¡Tomatillo!

On Monday, August 4, 2014 10:42:48 PM UTC-4, Todd wrote:
On 08/03/2014 03:10 PM, Steve Peek wrote:

On Sunday, August 3, 2014 4:13:57 PM UTC-4, Todd wrote:


On 08/03/2014 07:41 AM, Steve Peek wrote:




On Sunday, August 3, 2014 2:55:03 AM UTC-4, Todd wrote:




Hi All,
















Harvested and tasted my first Tomatillo ever. �Ay, caramba!








Those things taste good! (4 grams carbs per 1/2 cup too!)
















Figured out when to harvest them too. Wait for the fruit








to burst out of the wrapper, wait for the wrapper to turn








yellow, and wait for the stem to turn brown.
















Wow. I could not believe how they tasted. My wife loved








them too. I can believe people make salsa out of them.
















And they are growing almost out of control. I got about








25 more (green) fruit on the two of them too. I wish








tomatoes were so easy to grow. :-)
















-T








Yep, they're easy. Just leave a fruit or three on the plant and they will self-sow for next year, etc... in perpetuity.












Hi Steve,








Thank you!








They were $2.00 per plant from the nursery. Is it better




to self sow or to plant them were you want? We have hard




freezing winters around here. Any problem with self sowing




(sprouts all get frozen at lesat once before planting time)?




Can you transplant them? Save the seeds?








My wife and I are still trying to describe how they taste.




Noting really gets it. The closest is delicately sweet




with a non sour citrus zest, and the slightest hint of




honeydew (melon).








-T




You can save the seeds, transplant the seedlings or whatever. They're pretty hardy. We have hard winters here as well.






Hi Steve,



If I accidentally pick one a little green, will they

ripen on the kitchen counter?



-T


Probably, but try green ones in salsa. That extra bit of tartness is really good. It can take the place of the lime juice.