Sarah, I found this on a serach (right here in GW) - snippet: Freezing tomatillos clip this post email this post what is this? see most clipped and recent clippings Posted by lonmower 8Oregon (My Page) on Wed, Apr 11, 07 at 10:25 Raisemybeds (et.al.) On freezing... Naturally remove husk and wash I put the quantity I use in a batch of salsa per plastic freezer bag. Remove the air from freezer bag (i use the "holding bag under water and releasing air without the water getting inside" method) THAT'S IT!!!! When you thaw the fruit...there will be juice in the bag...put that in your salsa also. Naturally fresh is best, but this is a easy way to have great homegrown salso the year round. Happy Dipping Link to the whole thread below. It is second to the end the bit about freezing that is posted above. Here is a link that might be useful: GW Link - Growing Tomatillos

Oh good. I thought it would be okay, but decided I'd better make sure I wasn't assuming something that wasn't correct. Since I've done that before :) ks, I agree about the skins, I've already used a few for other purposes and love the way the skin just slides right off. Thank you all. Ann

aruzinsky: No, ONLY you, and not because it will aid in absorption of nutrients. So first, you insist it must be OILS, not fats. And I point out that oils are a subset of fats and that whether one uses fats classified as oils or fats, they provide the necessary lipids to aid absorption (wrongly assuming that it will be clear to you that we are talking about culinary fats). And then you point out that mineral oil is an OIL, not a fat. And yet I am the one suggesting people should cook with mineral oil? And now you're making jokes about constipation, as though such childish lashing out is actually going to bother me. LOL. OK. Keep going. It gets ever more entertaining to watch you wildly flip-flop like a dying fish to always be right, which ironically proves the opposite more often than not. aruzinsky: We have 5% cis versus 45% cis isomer sausce. Increasing cis- isomers 800% in the sauce only increased blood content by 54%. Considering that you can get that by eating 54% more of 5% cis sauce, the extra heating is not worth the effort. You're assuming the relationships are linear. There is no evidence of that, and things are almost never linear when it comes to biology. aruzinsky: And, I suspect adding 45% more cooking oil to the 5% cis sauce and eating the same amount would also work just as well. "I suspect"? Based on what, besides wishful thinking? aruzinsky: And, this suggests that 0% cis, 100% trans-isomer sauce would be almost as well absorbed as the 5% cis, 95% tans-isomer sauce. "It suggests". "I suspect". Once again, this is based on no evidence. But it's important to point out that the tomatoes processed at lower temps are still cooked for much less time and/or at lower temperatures than home cooking. Once again, you're working on the assumption that eating canned tomatoes straight out of the can is something anyone besides you does on a regular basis. For most of us who can tomatoes, it goes through lengthy cooking, either before or after it goes into the canning jars, and people who use store-bought canned tomatoes most often subject it to further cooking. For people who broil, roast, or grill tomatoes, the tomatoes get exposed to much, much higher heat, and, as the skins are left on usually and are on the outside, the nutrient-rich skins get exposed to much higher heat. aruzinsky: I believe that most of the lycopene is in the skins, but, you will have to check me on this. You're actually correct on this one. In general, skins of vegetables and fruits are where a lot of micronutrients are located. If one is cooking with the explicit purpose of getting at those nutritients, it's best, if one has to make a vegetable recipe in which skins are absent from the final product, to try to leave the skins in as long as possible in the cooking process or save them and extract remaining nutrients in broth/tea/soup/etc. I do it primarily for flavor and because I don't like to waste, but traditional foodways are almost always evolved to extract maximum nutrition from available foods, and stock made from trimmings and peelings have a time-honored place in most cuisines not disrupted by industrial food processing. In the case of tomatoes, a tomato stock made from the seeds and skins is a great ingredient to have on hand in the kitchen, especially when cooking for vegetarians. I try to keep some frozen in cubes, but sometimes, I just like to drink it like consomme.

yummy, I agree with 6-8 weeks as noted above, but since I don't know how you grow your transplants nor how fast they'll grow I'll just add that I like to set out ones that are about 6-9 inches tall. As to the question about what constitutes a Brandywine, one first has to think of the three known family ones which are: Yellow Brandywine Red Brandywine Brandywine ......and there's no known relationship between the three of them. If you look in any SSE YEarbook you can see many listings for Brandywine this or that, meaning, Glick's, Pawers and on and on. And just as with the various Mortgage Lifters they usually indicate the name of the person who grew a Brandywine or Mortgatge Lifter and attached their name to it. And then there's the amusing part of it. There's one called Brandywine (Pawers), which is the result of a typo that's persisted since it was Roger Wentling of PA who listed it and his SSE code would then be PA WE R, just as mine from NYS state would be NY MA C. When Brandywine has been part of a natural cross and then a selection from that hybrid taken out to the OP state then sometimes Brandywine becomes part of the name such as Liam's one or the OTV one. If you want to know more about the history of various brandywines, pure ones or others, I suggest you go to Victory Seeds and read the article written by Craig LeHoullier. He did the family ones and I did the others and the article needs updating but both of us have had other priorities in getting around to doing that. Hope that helps. Carolyn