These green fruits, which are surrounded by a papery covering, are related to the Cape Gooseberry, but harken from much further afield. While I grew these in Southwestern Ontario, they originated in Mexico. These firm specimens are identified as Physalis Ixocarpa or Tomatillos.
So with the handful of plants that we decided to plant on a whim, producing vast quantities of these small green lanterns, what was I to do with them? Check the internet for recipes, of course! While I suppose I could have asked you, my lovely readers, if you had a recipe or two, I strode into a Google search that turned up millions of recipes. Over 5 million to be exact, but I suspect the vast majority of them were for salsa. Great, but after making a batch of Salsa Verde, what else was I going to do with this sink full of a foreign vegetable? Keep searching, I guess!
|Those green bits are tomatillos!|
|The spices that went into tonight's tacos.|
Note the Salsa Verde in this jar
is already 1/2 gone!
So if you have ever thought about trying out a new plant for your veggie garden, this one is worth a try. I'm not sure what made these plants so happy, whether it was the hot season we had, or the lack of attention, but I think that I'm hooked. In case you were wondering, you pick them when the papery coating splits. It will be dry and might even turn brown and peel off. The actual tomatillos have a slightly sticky coating, but are easily rinsed and chopped up. They have a fairly thick skin, but the inner seeds aren't near so wet and slippery as regular tomatoes. For the health conscious among us, they contain vitamin C, protein, carbohydrates and dietary fibre. All in a pretty package to boot.
And what did my kids have to say? Dig in!
|Open-Face Taco with Tomatillos|