I am looking for Cossack Pineapple Cherry seeds. I would love to do a trade for them but I will do SASE if you prefer. Thank you so much!

Blessed Garden, I am in Austin as well. There are at least 3 (if not alot more) types of tomatillo. I am currently growing the purple tomatillo. I do have seeds of the green tomatillo (which I do not believe is the same as the pineapple tomatillo). Remember if you grow tomatillo, you need to have at least 2 plants growing in close proximity to one another as they do not self pollinate. I made the mistake of growing only one last year and it bloomed profusely however I never got any fruit out of it. I thought it was self pollinating like a tomato or pepper but I was wrong. I believe I have a small amount of green tomatillo if you would like (very tiny amount), and if you are willing to wait the purple tomatillo once both are mature and producing fruit. I have one mature plant and another that is maybe a week or two behind it. The mature plant is blooming already, just waiting for the other plant to bloom as well. The tomatillo is a very weak seedling when it starts off and you'll want to keep it away from wind, once it takes off it really grows fast but in the early stages as a seedling its very weak. Let me know if you want the green tomatillo, or if you like you could wait for the purple tomatillo and email me later on in the summer (maybe mid-late june) to see if I have the purple tomatillo seeds by then. Danny

I have two great recipes for Tomatillo Salsa Verde. TOMATILLO VERDE SALSA 1 1/2 lbs. tomatillos 1/2 cup chopped white onion 1/2 cup cilantro leaves 1 Tbsp fresh lime juice 1/4 teaspoon sugar 2 Jalapeno peppers, stemmed, seeded and chopped Salt to taste 1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. 2 Place tomatillos, lime juice, onions, cilantro, Jalapeno peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups. TOMATILLO SALSA 1 lb fresh tomatillos, husked, rinsed, and chopped 1 fresh Serrano chile, seeded (for less spiciness) and finely chopped 1/2 cup finely chopped white onion 1 garlic clove, minced 1/2 cup finely chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 1 teaspoon salt Stir together all ingredients and let stand, covered, about 1 hour. Cooks note: Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups. Another good tomatillo salsa recipe is found at All Recipes.com. Just copy and paste the following URL into the address field at the top of your screen. http://appetizer.allrecipes.com/az/SlsDTmtill.asp

Hi Bill I am very familiar with a lot of ground cherry varieties and I can tell the difference in the taste, some are better than others, some are easier too. My aunt had a patch and they grew like weeds, no care and sometimes I would snack on them, not too often because she had the best fruits in her garden and so did I.:) If you liked the Pineapple variety, you will like the others even more, there is one that grows very tall and I think is the Hawaiian one, others are bush and Derek from Tampa had a variety that was so hardy! and spread like ground cover, I did not get a name but it had different leaves also. I sample few other varieties when at Monticello at the Harvest festival, one of the better ones was Aunt Molly. The small yellow are different varieties of ground cherries About the tomatillos, I grew Heirloom Purple and Toma Verde Green, very productive! and grew tall just like a tomato, they are somewhat easier but at the end of the season they get diseased with our humidity and also cannot take the freeze, I would start them in spring or if you are starting them now put them in a container, you will need support for them and move them when we get a freeze. December tomatillos in a salsa Silvia