Puebla Verde Tomatillo Production Method:Organic unfortunately)

unfortunately)

Not only is this personal-sized melon the first to ripen

" this compact two-to-four pound cabbage started appearing in American seed catalogs around 1872

its appeal to children is universal

and crisp up to about baseball size

Puebla Verde Tomatillo Production Method:Organic unfortunately)Tomatillos are underappreciated by American gardeners. The plants are easy to grow and yield tons of husked fruit; under normal circumstances they have a long harvest season. Chopped with onions or scallions, hot peppers, vinegar, salt, and cilantro, they make a terrific salsa verde the green salsa commonly found at Mexican restaurants. When ripe, the fruits produced by this variety are larger and more yellowish green than most.