Tomatillos and husk cherries have a lemony taste and are used in many Mexican dishes and salsas. They have papery husks that are not edible. To store them, leave them in their husks and put in a paper bag in your pantry. Remove any husks that have mold or tomatillos that have slits in them (this will also cause molding).
QUICK IDEAS: Chop and add lemon and salt to make fresh salsa.
Fried Green Tomatillo Frittata: serves 4
From Deborah Madison, Vegetable Literacy
6 tomatillos, or 2 large green tomatoes, sliced 1/3 inch thick
1/2 cup fine cornmeal or corn flour seasoned with salt and pepper
3 to 4 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley or dill
2 tablespoons scallions, snipped into small pieces
2 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1) Preheat the broiler. Dip the sliced tomatillos in the seasoned cornmeal. Heat 2 tablespoons of the oil in an ovenproof skillet over medium heat; fry the sliced on both sides until golden but not mushy. Set them on a rack or paper towel, wipe out the pan, then add the remaining oil and return pan to the stove.
2) Whisk the eggs, herbs, and cheese; season with a few pinches of salt and pepper
3) Pour eggs into he skillet, lower the heat, and set the tomatillos on top. Shift the pan gently back and forh a few times to settle the eggs, then cook on stove top until set.
4) Set the frittata under the broiler until brown, allow to cool for 10 minutes before serving.