Thanks for the information. I'm growing tomatillos for the first time this year, and I was wondering what I was going to do with the hundreds I have on the plants. Lol.
I know this is an older video, but I just discovered your channel. For regular tomatillos, I have discovered that they are really good raw when they are ripe (yellow). I've been adding them to salads, pasta salads, etc. For the ground cherries, I have made several crisps lately. Mixed with apples or just by themselves. I mix a little flour and sweetener with the fruit, then mix oats, sweetener, flour and butter til chunky and top with that. Bake 30 ish minutes at 350. My husband and FIL like it, even they don't particularly like them raw.
Ok...I had to see what you had on this one cause these things are a FAV with me...your right about letting them go till the light yellow color and I can eat these tings all day with just a light fry in butter to the side and I really like them in my omelets or scrambled eggs. My fav is fire roasted THEN with the eggs or in the chili. There the bomb and I really like the tangy / citrus part about them, it changes things up a bit.
Yes, they add a nice flavor in with the mix. I made a stir fry the other day with some leftover steak and added tomatillos and several other veggies and boy, it was GOOD!
I have not tried purple tomatillos, or even green for that matter, but do grow the golden tomatillos. They always do fantastic and while they are smaller and ripen before my tomatoes (such a cool summer this year I did not get a lot of tomatoes) they freeze great. I only grew them for the first time last year and have only used them in salsa. So this year my poblanos did great so I plan to use the tomatillos, poblanos, jalapenos, and green tomatoes for a green sauce for my chicken enchiladas. I am crossing my fingers that it comes out! Thx for your wonderful suggestions!
I made some tasty snacks with green tomatoes just slice and season and dehydrate...they were delicious! Some nutritional yeast and salt was my fave seasoning option on them.
I freeze my ground cherries to add to smoothies. When the freezer gets too full, I start slicing them with my Rapid Slicer (made for grapes and cherries) and dehydrating them. They look like golden raisins, but IMO taste even better.
@@lifeisgood9175 in 2022 we had a bumper crop of ground cherries and my hubby made lots of jam from them. This year we didn’t have any more than we could eat fresh so those jars are precious to me.
Watching video in 2021, we grew ground cherries & tomatillos this year & both were prolific. I made jam with ground cherries & strained out seeds, hubby didn't like the seeds. The flavor of the jam was delicious & reminded me a little bit of apricot jam. I love the ground cherries so much, we have 9 plants this year. I will always grow ground cherries, tomatillos & tomatoes. P.S. I grow 'purple tomatillos' they never turn 'purple' lol.
Yeah, I tried those purple ones a couple years ago, they did not put out much fruit and they only parts that turned purple were where the husk split and they were able to get direct sun
Oh, I remember that video very well ~ where this beautiful young woman in a very pretty long skirt, was picking her Ground Cherries. I think her name was Heidi ! That was the very 1st. 'Rain Country' video I ever saw & I was a fan. I use my Tomatillos all sorts of ways, sauces, soups, in fresh tossed salad or just as there are with a tiny bit of sea salt ! I grew the Purple Tomatillos last year. They were pretty much like the green ones, but had purple streaks on them when ripe. They taste to me like the regular ones. For me they got Much bigger, though.
I made potato pancakes & tomitillo sauce for a summer dinner & we all got addicted (but we don't want therapy) now I'm always looking for new things like the fresh tamatillo s w/balsamic vinegar & sea salt, yum! Add them to sandwiches & salads & roasts & soups all the time now. I was wondering if you had pickled any? That sounds interesting!🤩
Heidi.. I have grown the purple ones.. IMO. I don't care for them as much... They were much buggier - My crop this year was terrible..for what ever reason.. But the green ones are about twice as big also.. I don't bother with the purple ones anymore.. BUT things might be different for you there.. Your rain seems to really helps some of those kinds of things where we get super duper dry. So it might be worth a try for you.
I have never eaten a tomatillo. In fact, the first time I saw one was on your channel awhile back. Therefore, I am fresh out of suggestions for you. LOL! Love & prayers
Just about drowning your chicken(we did breasts) or pork(butt) in salsa verde and letting it cook in the crockpot until you can shred it is really yummy and SO EASY. TWO ingredients! We just put it on a tortilla with whatever fixings we like or on some beans and rice with the extra fixings on top is yummy. I made the salsa verde in the Ball book last year but I wasn't tasting like what I had pictured. I still haven't opened a jar! YIKES! I totally forgot about it until I made some chicken in the crockpot the other day. I will use it the next time we make it! I'm in the Sound and I had volunteer tomatillos(Rio Grande) coming out of the gravel my raised beds are on! I didn't really baby it much or anything. Every now and then I watered it while I was watering my tomatoes(which I struggle with too) They did pretty well! I'm pretty sure I'm going to have a batch of something with them. I think I'm going to give your recipe a try. Also thank you for telling me to plant my Calendula in the spring. I've been harvesting! I have a bunch of paper plates covered in flowers floating around our guest room at the moment. LOL It's not a huge harvest but it's SOMETHING! I should have a enough to make a salve with. My son has eczema and his skin also gets irritated or chapped easily. Like after 1-2 of wiping his nose his upper lip is raw. I need to go through you videos and see what you all have for skincare. Love your videos! It's also just more of a bonus watching a channel that's in the same state(the wet side of course) so I can relate better with the garden struggles.
I agree, seems like so many other channels are in dry and hot places or if they are northern, they do not have the kind of rain we get here so I have had to learn everything by trial and error. Just like how everyone seems to have the perfect answer for dealing with slugs but none of those work for us (beer, DE, copper, egg shells, et cetera) but our chickens have been the ONE thing that have actually made a huge difference on our slug population
SailorsMrs86 it kind of sounds like the allergy my son had to dandelion flowers. Going gluten free for a year may help reset the eczema. I haven't had any except 2 tiny patches on my elbows for years now that I'm gf. They happen when I get cross contaminated with gluten.
I made the ball recipe for salsa verde with green tomatoes and I dont love it..or really like it. Bummer but I only did a few jars. Do you have a good salsa verde recipe for canning that you like?
Charity Smith where is a salsa Verde that you love? What's different between that one and the ball one?? That's where you need to modify. If the one you like has msg added in one of it's many forms that's a deal breaker. But otherwise you can adjust that recipe until you do. You can also just add what's missing from the ball version before serving. Give it a shot. If it doesn't work you're no worse off. Of it works....yahooooo!
I have the purple Tomatillo also known as Tomatillo Milpero I like them because they have a bit of sweet to them.. also I'm here because I was wondering can I dehydrat the husk and make like a seasoning? I am actually dehydrating now as I type inny Air fryer:)
Yes, that is exactly how I do it, I fill the jars about 3/4 of the way (maybe more) of the soaked beans, then top off with water and pressure can for 90 mins.
I know there are some that are purple all the way through. I may still try to grow couple of plants just to see how they do but at least I know I can grow the green ones well. Always nice to have at least SOMEthing that grows prolifically in rain country! haha
@@RainCountryHomestead you just got me thinking about them today. I have wanted to pickle them sliced, but never have. I don't really know what to do with them, but I see them in the store sometimes. I have tried them raw. THANKS.
@@nobodyspecial6881 Did you ever try this? I think it’s a great idea and my hope is it would end up like watermelon rind pickles with a wonderful crunch.
Lori Lumax do you have an orange marmalade recipe? Take the amount of orange required... Sub in half tomatillo & half rhubarb. Taste before jarring if too much tomatillo add 1/2 c more rhubarb and see how it tastes. This is how we create new recipes. The acidity in the rhubarb will keep it safe. If too sour adjust recipe by adding more sweetener. Write down all amounts & additions. Now you have your recipe. Plain tomatillo marmalade should be equally good as it has plenty of acidity as well.
Thank you Edie. My favorite marmalade is a rhubarb or a gooseberry marmalade.. If I can grow tomatillos as well as I can grow tomatoes .. I should have lots to play with.. I had a good crop of ground cherries started in the winter and grown in pots.. My husband prefers them to tomatoes.. (he likes cooked tomatoes) .. this should be very helpful
