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~ GROUNDCHERRY or POHA Seed~ Giant Guatemalan Groundcherry The Groundcherry or Poha is definitely a 'fruit' rather than a 'vegetable'. They have small orange fruit in papery husks that are sweet and have a good fruity flavour when ripe. Also known as 'wintercherries' as they store for ages in their husks. Collected in in Guatemala in the 1970s by Gabriel Howearth, this is a strain of Physalis peruviana. Used just as a fruit, or in jams and pies. Kate doesn't like them raw so much but Ben & our volunteer gardener Rod think they're fantastic! Ready to eat when dry husks fall off plant. Unlike the tomatillos below, these are definitely a 'fruit' rather than a 'vegetable'. They make a very nice crumble with apple, served with custard, which we all liked a lot, even Kate. Mmmmmm . . . Beautiful plants, 2' x 2', with purple veins, but they bear fruit quite late in the season, so we think you need a greenhouse or polytunnel to try this one, or perhaps in a pot on a sunny patio. 100 days, sprawling. Small (1/2 inch) sweet orange fruit. Order PoGG - 30 seeds [OG1] £1.45 ~ TOMATILLO Seed ~ Do try the tomatillos. These small vegetables in a papery husk are related to the tomato, are very productive and easy to grow, & are used to make salsas, chutneys and in pasta sauces etc, as well as traditional ingredients for Mexican and South American dishes. These are very much a savoury vegetable - if you want a sweet fruit from the same family then see the Poha above. They need insect pollination to set fruit. If you grow them in a greenhouse, you need to leave the doors open from time to time so the insects can get in.     Feedback: " . . . Tomatillos, I think, are my favourites. Have made fantastic chutney already this year and they are great roasted with cherry tomatoes, garlic, chilli and basil. Thank you. Can you please send a copy of your catalogue to my son who is as impressed with the results on my allotment as I am. Graham Smallbones" 'Verde Pueblo' Tomatillo This is what we think is the best of the green tomatillos. As background, Tomatillos fall into two categories: Those with a bitter wax on the skin which has to be wiped off before eating; and those without, for fresh use. This one - Verde Pueblo - has a very mild skin and nice crisp flesh, so you can use it in salads, salsas, or cooked. Tomatillos will keep well for several weeks if they are picked carefully on a dry day and stored in their papery husks. This is very useful at the end of the season as with care you can be eating fresh tomatillos well into the winter. Salsa recipe supplied. Order TtVP - 30 seed[OG1] £1.55