Hey Everyone,
Well we have visited one of our nation's leading research universities in the agricultural sciences, nestled outside the Cascades, to learn about Vann's Indigo Rose tomato plant. Kimberly has taken us on a wonderful tropical adventure to expand our knowledge on a tasty green we can grow all summer. That was so much fun getting to wear our bikinis and speedos! Yikes, could you imagine? Now, it is time to spice things up a bit, throw on a little Carlos Santana, and let Dalita and Sue take us on a road-trip south of the border. That's right we are going to Mexico!
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"Toma Verde" Tomatillo
grown by
Sue Plumb in Bed 30 |
No doubts about it, these plants are nothing short of stunning. The Tomatillo [pronounced toh-MAH-tee-YO] has origins to Mexico and is native to many of the Latin American countries. History has it that this intriguing variety came from Central and South America whereby it was cultivated in Mexico by the Aztecs long before the tomato ever arrived. It is actually one of the most ancient vegetables dating back to 800 B.C. Often, it is referred to as "Husk Cherry" or "Husk Tomato" due to its unique appearance and growing habit. However, while closely related to tomatoes and ground cherries, the flavor is anything but. I find it remarkable how similar in appearance it is to the Chinese Lantern flowers I remember from childhood used by the Japanese during the Bon Festivals as Obon offerings to guide the souls of the deceased.
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Chinese Lantern
Flower from
Burpee Seed Co. |
As a close relative to the tomato and member of the nightshade family, the requirements and conditions for growth will be similar. It is important to note, that tomatillos require two plants for cross-pollination in order to set and develop fruit. On viewing in the garden, these plants seem to stay more compact and manageable compared to their wild and woolly cousins. They also seem to be slightly more resistant and tolerant to the disease pressures of blight that we all face. The development of fruit is interesting to watch as the husk develops first, followed by a cherry size fruit inside, which then advances rapidly in mass. As soon as the papery shell turns from green to brown and starts to split, they are ready. These particular cultivars are unique in the fact that they produce one of the few fruits used fresh before ripening. A truly ripened fruit matures to yellow, but is then less desirable for use. Dalita has mentioned that the fruit stores well for up to one month in a paper bag placed in the refrigerator, which provides excellent storage capabilities for the abundance of produce that these plants are setting.
The most common uses for tomatillos are for Salsa Cruda's and Verde's, which it is said that the fruit adds the distinctive taste of tart lemony flavors combined with a tomato essence that enhances the tones of roasted green chillies and onions. Many say the fruit is loaded with lemony and zesty citric overtones with a hint of an apple finish. We will need to have Dalita and Sue report their findings on the nuances of flavor they experience. While tomatillos can be enjoyed raw, this is their least desirable form due to the sticky nature of the fruit even after cleaning. Many chefs utilize the fruit for "fusion cooking" recipes adapting Latin American flavor themes for contemporary North American tastes. Since tomatillos contain no cholesterol or sodium, they are an excellent choice for health conscious recipes. One medium raw tomatillo contains only 11 calories and has 91 mg. of potassium, 4 mg. of vitamin C, 2.4 mg. of calcium, 2.38 mg. of folic acid, and 39 IU of vitamin A.
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"Toma Verde" Tomatillo
grown by
Dalita Bullock in Bed 4 |
There is little out-crossing with tomatillos and isolation distances to save seed for the cultivar are only 1 - 2 '. Fermenting with sterilization would be the best method to obtain quality seed for future plantings. Dalita was so kind to bring a souvenir of seeds for the Purple Tomatillo back from Texas so we will have another interesting variety to view next year. I cannot wait to try these at the garden and in reading on this cultivar, it promises to stun us with its rare beauty as well.
Kudos to Dalita & Sue for spicing things up a bit with something south of the border. This is such a unique and interesting plant for us to view and learn about.
For those that would like to read more on the tomatillo or see some of the great suggestions for use, here is a link for your convenience.
Seeds for "TomaVerde" grown by Dalita and Sue are available locally at Pikes through the Botanical Interests seed line.
Happy Gardening,
Denise, Beds 25 & 29
