Tomatillos
These little fruits are native to and largely grown in Mexico. Sometimes called husk tomatoes, they look like unripe tomatoes with a dry, leafy husk around the outside. They have a slightly more acidic, slightly less sweet flavor than tomatoes, and the flavor is brighter and the interior texture is denser and less watery. To prep them, remove the husks with your hands, then rinse under warm water to remove the sticky film. If you want to keep the flavor bright and play up their bracing acidity, use them raw; if you want to mellow out that acidity a bit and access the fruit's deeper, more savory qualities, you can cook them. In their husks they will stay fresh refrigerated in a paper bag for up to two weeks, cooked they can be preserved by canning or freezing for later use. Known for having decent amounts of beta-carotene, which is good for your vision, they are also a good source of niacin, which helps to improve energy levels throughout the day, and have a positive potassium-sodium ratio, which reduces blood pressure. Though great for making authentic Mexican salsa, they are versatile and pack fresh, tangy flavor that lights up a summer dinner. We have two varieties to experiment with:
Green - the more common variety, they are a staple of Mexican cuisine, and can be eaten raw or cooked in a variety of dishes, particularly salsa verde.
Purple - uniquely beautiful and rare to find, the rich purple skin coloring bleeds into its bright green interior flesh. Much sweeter than their green counterparts, they have citrus-like hints and sub-acid flavors of plum and pear. The anthocyanins that are responsible for the purple coloring has cancer-fighting compounds and is a good source of antioxidants. They can be substituted in recipes that call for green tomatillos, but they also lend themselves to many different cooking methods: they can be stewed, fire roasted, grilled, broiled, blanched, pureed, and chopped fresh. Since they are more sweet, they can also be utilized to make marmalades, jams and preserves.
Sold out for 2020
Green - the more common variety, they are a staple of Mexican cuisine, and can be eaten raw or cooked in a variety of dishes, particularly salsa verde.
Purple - uniquely beautiful and rare to find, the rich purple skin coloring bleeds into its bright green interior flesh. Much sweeter than their green counterparts, they have citrus-like hints and sub-acid flavors of plum and pear. The anthocyanins that are responsible for the purple coloring has cancer-fighting compounds and is a good source of antioxidants. They can be substituted in recipes that call for green tomatillos, but they also lend themselves to many different cooking methods: they can be stewed, fire roasted, grilled, broiled, blanched, pureed, and chopped fresh. Since they are more sweet, they can also be utilized to make marmalades, jams and preserves.
Sold out for 2020