Harvesting Tomatillos

It was a lovely day in the garden when we decided to harvest our Tomatillos. Course, that meant The Man had to do all the hard work, so I wouldn't get a sunburn. So, he carefully and methodically clipped off branch after branch and brought them to me in the shade so I could pic them off and put them in buckets for storage till we were ready to process them.

I will say though, that this method also allowed us to clean the plants out of the garden for the year, so it was sort of killing two birds with one stone.

Here's The Man harvesting the Tomatillos. He would bring me branches at a time, and I would pick off the fruit and toss them into buckets for processing later. I sunburn WAY too easily to be out of the shade in this type of lovely weather.

And here's what we ended up with when we were all finished. 3 five gallon buckets worth to be processed and made into Green Enchilada Sauce.

What are Tomatillos, you ask? Well, according to bonappetit.com, "Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. The color of the fruit is a beautiful bright green, which fades a bit once you cook them. Tomatillos have a slightly more acidic, less sweet flavor than tomatoes. The interior texture is denser and less watery."

They're usually grown in Mexico, but oddly enough, I've had REALLY good luck with growing them in Oregon. They're great for Enchilada Sauce, Salsa Verde, and just cooked up in some tacos/burritos.