Missy Brown wrote:Today I harvested my first tomatillo ever!
Joseph Lofthouse wrote:
I feel like offering an apology in case you have read any of my posts in which I say that I don't import external organic materials onto my farm. I'd don't imply by my choice that other people are doing something wrong if they import wood chips or mulch. I'm sure that in the long run, I'd have a more productive farm if I did allow external inputs. I'm a special case because I market my vegetables to anti-cide purists. When the university conducted a study of my customers a few years ago, the thing that most surprised me was that something like 80% of the people I feed didn't care whether or not I applied poison to their food. I suspect from a purely chemical point of view that the health benefits of having extra organic matter in the soil would cause more good than the harm done by any residual cides that might come in with the wood chips. People generally don't spray trees that are such a nuisance that they need to be removed.
Joseph Lofthouse wrote:I've been growing tomatillos long enough to observe that there are huge variations in flavor from plant to plant. Some are sweet as can be, like eating a plum. Others are sour or even bitter. It's my intention this year to taste every tomatillo before saving seed from it, and replant only the best tasting ones.
My favorite tomatillos this year and last turn yellow when ripe. Oh my they are sweet!!!
I typically wait to pick tomatillos until after they have fallen off the vines. (I might shake the vines if the husk has turned brown but not yet fallen off.)
I love eating tomatillos in omelets.
Dan Boone wrote: I need to have more faith in the merits of unfamiliar foodways, and do less assuming (I know better!) that a supermarket examplar of something tells me what I need to know about the flavor of that thing.
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