Help with my single tomatillo - Page 3

delito8 · July 9, 2011

Well, it's still a bit mystery to me how we got those fruits

I'm pretty sure that there is no any other physalis plants in our yard, we live next to small forest and my neighbours aren't gardening types. And there is no wild type of physalis here.
Well, doesn't matter, as long as we get some tomatillos

beefsteak · July 11, 2011

Here are some pics of my tomatillos, the biggest are about the size of golf balls, and they take up about six feet of a 12 ft raised bed, that is 2 plants, raised from seed, had more but no room to plant them, so I gave them away, can't wait to try some recipes!

beefsteak · August 9, 2011

I picked these yesterday, any recipes other than salsa?

Mike Maurer · August 12, 2011

I did not realize that you need two tomatillos in order to have fruit. Please don't tell my plant, it is only one, and it is producing more tomatillos than I can keep up with. Is is a variety issue?
Mike

Worth1 · August 12, 2011

Quote:

Originally Posted by Mike Maurer

I did not realize that you need two tomatillos in order to have fruit. Please don't tell my plant, it is only one, and it is producing more tomatillos than I can keep up with. Is is a variety issue?
Mike

Sounds like you have a narcissistic Tomatillo this variety dosent need another Tomatillo to reproduce.

Worth

Mike Maurer · August 12, 2011

Quote:

Originally Posted by Worth1

Sounds like you have a narcissistic Tomatillo this variety dosent need another Tomatillo to reproduce.

Worth

Well I got the seed from Glen Drowns at Sand Hill, maybe he's come up with something, probably doesn't even realize it ... Ha !

gtnate · August 12, 2011

Beefsteak,

I have an amazing recipe called 'Chicken Chile Verde' that showcases tomatillos. Actually, it's not really my recipe, but is straight from Joy of Cooking. I highly recommend it!

http://www.thejoykitchen.com/recipe....=1082&menu=one

Nathan

Also, a little tip here if you decide to use this recipe. I have found that the best way to roast the peppers is to slice them in half, cut out the veins and seeds, put them down on a baking sheet (skin side up, and also try to smash them down to lie as flat as possible), oil them up, then put them in the oven on 'broil'. I usually set my baking sheet to be just several inches below the broiler. You want the skin of the pepper to really blister, turn brown, and essentially separate from the pepper flesh. After that, let them cool, and they are really easy to peel.

arivaraci · August 13, 2011

So excited my tomatillo plants are producing! Yay!

I found an online recipe very close to my all time favorite pork recipe with tomatillos. I serve it on a plate with black beans and rice. Tortillas on the side.

http://allrecipes.com/Recipe/pork-st...os/detail.aspx

beefsteak · August 13, 2011

gtnate,

Thanks for the recipe!

July 9, 2011	#31
delito8 Tomatovillian™ Join Date: Nov 2010 Location: Finland Posts: 21	Well, it's still a bit mystery to me how we got those fruits I'm pretty sure that there is no any other physalis plants in our yard, we live next to small forest and my neighbours aren't gardening types. And there is no wild type of physalis here. Well, doesn't matter, as long as we get some tomatillos

August 12, 2011	#34
Mike Maurer Tomatovillian™ Join Date: Jul 2011 Location: Rio Rancho, New Mexico Posts: 105	I did not realize that you need two tomatillos in order to have fruit. Please don't tell my plant, it is only one, and it is producing more tomatillos than I can keep up with. Is is a variety issue? Mike

August 12, 2011	#37
gtnate Tomatovillian™ Join Date: Jun 2011 Location: Maryland Posts: 88	Beefsteak, I have an amazing recipe called 'Chicken Chile Verde' that showcases tomatillos. Actually, it's not really my recipe, but is straight from Joy of Cooking. I highly recommend it! http://www.thejoykitchen.com/recipe....=1082&menu=one Nathan Also, a little tip here if you decide to use this recipe. I have found that the best way to roast the peppers is to slice them in half, cut out the veins and seeds, put them down on a baking sheet (skin side up, and also try to smash them down to lie as flat as possible), oil them up, then put them in the oven on 'broil'. I usually set my baking sheet to be just several inches below the broiler. You want the skin of the pepper to really blister, turn brown, and essentially separate from the pepper flesh. After that, let them cool, and they are really easy to peel.

August 13, 2011	#38
arivaraci Tomatovillian™ Join Date: Jun 2011 Location: Raleigh, NC Posts: 199	So excited my tomatillo plants are producing! Yay! I found an online recipe very close to my all time favorite pork recipe with tomatillos. I serve it on a plate with black beans and rice. Tortillas on the side. http://allrecipes.com/Recipe/pork-st...os/detail.aspx

August 13, 2011	#39
beefsteak Tomatovillian™ Join Date: Feb 2011 Location: NW PA zone 5 Posts: 121	gtnate, Thanks for the recipe!