Even though red tomato season is over, green tomato season is here! We
have picked all of our green tomatoes and have an abundance of them (way
more than I can pickle!) We will be selling 5 pound bags for $2.00 each
at the house and you can either email me, endeavortofarm@gmail.com
or call Terry at 440-596-0083 and we can arrange a time for pick up.
You may ask, what can I do with all of those green tomatoes? They are
great breaded and fried, as well as pickled. There are lots of recipes
on the internet, and below is one from Joy of Cooking which has proven
to be delicious. Even though the tomatoes don't look fantastic, you
just need to cut off the brown spots and they are good to go.
Pickled Green Tomatoes
Makes 6 pint jars
Place:
4 quarts thinly sliced green tomatoes (about 5 lbs)
In a bowl with:
3 lbs onions, thinly sliced
Sprinkle with:
1/2 cup pickling or canning salt
Stir together well, cover, and refrigerate for 12 hours. Rinse the vegetables in cold water and drain. Bring to a boil in a large pot:
6 cups cider vinegar
Seed, remove membranes, and add:
2 1/2 lbs green bell peppers, thinly sliced
1 lb red bell peppers, diced
6 garlic cloves, minced
2 lbs brown sugar
1 tbsp dry mustard
1 1/2 tsp salt
Add the tomatoes and onions. Tie in a moist square of cheesecloth and add to the pan:
1 tbsp whole cloves
1 cinnamon stick, broken
1 tbsp ground ginger
1 1/2 tsp celery seeds
Simmer until tomatoes are translucent, about 1 hour, stirring frequently. Discard the spice bag. Using a slotted spoon, pack the vegetables into hot pint jars. Add the hot liquid leaving 1/2" headspace. Process for 10 minutes. If you don't want to hot water process them, after they cool, put the jars in your fridge and let sit 3 weeks before eating!
