Dry, hard tomatillos with tightly fitting husks that are dry and free of mold.
Refrigerate tomatillos loose or in an open container in the crisper drawer for 2-3 weeks.
Tomatillos have a crisp, refreshing flavour that is an excellent complement to salsas and other Mexican dishes. They can either be eaten raw or briefly blanched in a pan until their skins burst creating a smooth sauce.
*Tomatillo is actually a fruit, but it is consumed as a veggie.
Smooth well formed, firm ones, heavy size and uniform in colour.
Keep tomatoes unwashed and uncovered at room temperature, out of direct sunlight, for up to one week. Do not refrigerate unless very ripe. To ripen, store in a paper bag at room temperature.
Rinse. Remove stem. Leave whole or cut as desired. Blanching will remove skins.
*Tomato is actually a fruit, but it is consumed as a veggie.
Pearly, heavy turnips without soft spots. Young turnips are juicier and more flavourful.
Store turnips in the refrigerator in a plastic bag for only a few days as they get bitter with prolonged storage.
Turnip can be boiled, fried, roasted, mashed and sometimes even eaten raw.
