It was a lovely day in the garden when we decided to harvest our Tomatillos. Course, that meant The Man had to do all the hard work, so I wouldn't get a sunburn. So, he carefully and methodically clipped off branch after branch and brought them to me in the shade so I could pic them off and put them in buckets for storage till we were ready to process them.
I will say though, that this method also allowed us to clean the plants out of the garden for the year, so it was sort of killing two birds with one stone.
What are Tomatillos, you ask? Well, according to bonappetit.com, "Tomatillos, sometimes called husk tomatoes, look like green, unripe tomatoes with a dry, leafy husk that wraps around the outside. The color of the fruit is a beautiful bright green, which fades a bit once you cook them. Tomatillos have a slightly more acidic, less sweet flavor than tomatoes. The interior texture is denser and less watery."
They're usually grown in Mexico, but oddly enough, I've had REALLY good luck with growing them in Oregon. They're great for Enchilada Sauce, Salsa Verde, and just cooked up in some tacos/burritos.