Brisbane Local Food
Salsa verde coming up. A crop of tomatillos is ready for harvest. So many salsas in the world but tomatillos make the best green.
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Mine have never self seeded unfortunately. Perhaps because I pick them all.
Hey Dave do they self seed easily. Have heard of people having trouble with them becoming weedy. I havent forgotten about the nopales either, might try to pick them up not this weekend but the next, trying to organise some stuff I have to pick up on Sunny Coast. I will swap some frozen quail for them so you can try them. I will check back with you once I get this other stuff organised and see if it suits.
Yes Tomatillos are a rarity here but they are a much better taste experience than green tomatoes.
As Alys Fowler writes:
You wouldn’t expect a sour-tasting relative of the tomato to get under your skin, but once you’ve married it with lime, salt, chilli and coriander, the common tomato looks rather basic in its sweetness. Tomatillo, Physalis philadelphica, with its crisp flesh and tart flavour, is the key ingredient for a Mexican salsa, whether used raw or roasted. It works equally well as a base for soups and combines well with white beans, pork and chicken.
So get one in ya! Unless you buy imported jars of tomatillos you'll need to grow your own.
Because of their rambling habit thay can demand a bit of space but they are happy enough in mix it with other plants without shading them. So they aren't as bushy as tomatoes nor are the stems as heavy or as brittle. I just opick up the fruited stems and move them about betyween other veg.
Potentially you can use them like tomatoes. Many dishes combine them with tomatoes. But remember that you will need at least two plants to enable cross fertilisation.
Once you embrace their flavour they become a bit of a salsa or cooking sauce essential. An addiction in fact, because they have a unique taste.
I did a green cherry tom salsa verde, but I doubt it was near as good.
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