[ContainerTed]

Worth, I've grown that exact tomatillo the last 4 years. I usually put two of more plants into a bucket and let nature take its course.

You can harvest them anytime you feel the husk is filled up. I usually wait til the husk splits. Anyhow, at the end of the growing season, I harvest anything left regardless of size and put them into a ziplock freezer bag and save them for fresh recipes during the winter.

You can also save the seeds from really ripe ones. The seeds are a bit of a fuss to get separated from the "meat", but you don't need many to be able to grow some next season. Some folks put tomatillos into their own little area and let them reseed themselves. This can be an "in-exact" thing that may or may not happen. I prefer the more deliberate method of sewing new seed every year.

I put them in my salsa which is really more like a picante sauce. They add some "chunky-ness" to the whole thing. The flavor is kinda neutral. Some say you must cook them, but I've eaten them "raw" without any problems.