We have made homemade tamales before using green tomatillos!I still have capsicums coming along. They went in too late so arent red but still have lovely thick walls and very tasty.
The San Marzano tomatoes have given me lots of beautiful pasta sauce/passata and still there's more ripening.
What do you do with green tomatillos? I have heaps but my recipe is for ripe tomatillo salsa.
Ours have survived dips into the teens without serious damage.Still have Scotch and Italian kale along with collards.
Becoming curious just what degree of winter cold a collard plant can tolerate. Certainly, much more tasty than during the growing season.
it was 29°f this morning after a stormy yesterday with lots of hail. They haven’t enjoyed much of a break, yet.