Organic Tomatillo

Tomatillos are so abundant, so disease-resistant, so DELICIOUS! Every year we think we put enough salsa verde in the freezer to enjoy over the winter; every year we wish we wish we had planted more. Raw or roasted, coarsely chopped or pureed, with garlic and cumin, shallots and cilantro, grilled on kabobs or stuffed in roast chicken: Fruition never tires of the flavor and her many permutations! We sow tomatillos five weeks before final frost, potting up with each set of true leaves and transplanting out after final frost with two feet between plants.