My friend Lisa Lee Benjamin, a landscape architect from Steamboat Springs, gave me two Tomatillo plants this summer, which enjoyed overshadowing everything else as they reached for the sky, and they ended up pumping out 10 pounds of delicious Tomatillos by the end of October. I made them into a nice salsa, and put away 14 pints.
Mike Hamburg, our friend whose family grows Hatch Chili Peppers on a small farm near Montrose CO, brought two bushels of medium-hot, fire-roasted peppers over on Halloween weekend, and we put them into 4-dozen half-pint jars. Viva las Chilis!
