[Giveaway details can be found at the end of this post.]
This week I was a guest on Margaret Roach of A Way to Garden.com‘s radio show. We spoke at length about growing tomatillos as well as other edible crops of the same genus (Physalis). You can listen to that episode over here.
Tomatillos (Physalis ixocarpa) have only recently gained popularity as a backyard garden crop across North America and are definitely worth growing if you’re a Mexican food nut. I first learned of this tomato-like fruit on a trip to southern Mexico many years ago. At first I thought the tangy, green sauce we were served with quesadillas was made of green tomatoes, until I did some research and discovered it was a different fruit entirely. Back at home I started buying salsa verde in cans at a Latin American food store in Toronto’s Kensington Market. I honestly believed for a time that store-bought was good enough and couldn’t be improved until I grew my own and learned just how wrong I was. Like their botanical cousin the tomato (both plants are nightshade or Solanaceae family plants), tomatillos are infinitely better tasting when grown at home organically. They are sweeter, tarter, more flavourful, and complex. They are a surprise.
