Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Inventory, 10 lbs : 0
Purple tomatillos are typically available in Summer through early Fall.
Though there are hundreds of tomatillo cultivars, there are two main types: green and purple. Purple tomatillos, Physalis ixocarpa, are a member of the nightshade family, Solanaceae. They are the fruit of a bushy perennial sprawling vine that grows low to the ground. Tomatillos in general are often confused with the cape gooseberry and they are also known as husk tomatoes, miltomates, jam berries and strawberry tomatoes.
Purple tomatillos are similar in shape to a tomato, though rounder with an average diameter of generally only two inches at maturity. The Purple tomatillo is encased in a paper thin heart-shaped husk which is green in coloring when young. The husk will eventually split and become burlap toned as the fruit matures. The fruit itself, when young develops a lime green color that fades and becomes violet purple with white markings at each end as it ages. A mature tomatillo will have filled its husk, have a firm, waxy exterior and a moist, cottony seed-bearing flesh. Though, the fruit resemble the look of a tomato, their flavorings are starkly different. As tomatoes sweeten with maturity, the Purple tomatillo is fruitier and truly sweet-tart with citrus flavors of lemon and lime and sub-acid flavors of plum and pear. Purple tomatillos are less tart than their green counterpart and cooking them will enhance their flavor while also imparting a greater depth of sweetness.
The presence of Anthocyanins, responsible for the coloring of the purple tomatillo, has led to medical studies discovering that the Purple tomatillo is a good source of antioxidants and cancer fighting compounds.
Without tomatillos a great culinary tradition would have a large vacancy to fill. Tomatillos are a staple in Mexican cuisine and cooking 101 with tomatillos equals salsa. The tomatillo's role in the kitchen does not end with salsa, though. Purple tomatillos can be substituted for recipes calling for green tomatillos, though they are considered more exceptional for their coloring and their sweeter flavor. Purple tomatillos lend themselves to many different cooking methods. They can be stewed, fire roasted, grilled, broiled, blanched, puréed, chopped fresh and utilized as an ingredient in applications both hot and cold. Traditional and authentic accompanying ingredients include corn, tomatoes, garlic, chiles, avocado, red, white and black beans, tortillas, fresh and aged cheeses. Tomatillos can heighten the flavor of pork, chicken and seafood in Latin recipes as well as seasonal and regional recipes throughout the months of late Summer and Fall. Herbal companions include cilantro, basil, mint, epazote, cumin and oregano. As Purple tomatoes deliver more sweetness, they can also be utilized to make marmalades, jams and preserves. Once tomatillos are removed front their husk, they should be washed to remove the slightly sticky film from the skin's surface. Fresh tomatillos in their husks will stay fresh refrigerated in a paper bag for up to two weeks. Cooked tomatillos can also be preserved by canning them or freezing them for later use.
The first documented evidence recording the cultivation of the tomatillo dates back as early as 800 B.C by the Aztecs. Purple tomatillos are an heirloom variety which can still can be found growing as a wild weed-like plant, invading fields of corn throughout the central highlands of Mexico. Although a perennial plant in nature, cultivated Purple tomatillos are generally treated as an annual. They are started indoors and then transplanted outdoors once the plant is established. Sewing seeds in direct soil is possible, but it creates longer growing seasons and less productivity. Plants will thrive in temperate to sub-tropical regions with little rainfall and full sun. Too much rain or water will damage the plants, its root system and increase the risk of rot. Ripe Purple tomatillos are harvested from the vine after they reach maturity (approximately 90 days) and the plants produce fruit for another month after the first fruit matures.
Recipes that include Tomatillos Purple. One is easiest, three is harder.
|The Pink Apron||Scrambled Egg and Potato Breakfast Tacos with Tomatillo Salsa|
|Zupas||Broiled Tomatillo Salsa|
|Eating From the Ground Up||Tomato and Tomatillo Panzanella|
|Taste and Tell||Guacamole Tacos with Tomatillos and Steak Sauce|