Late Season Tomatoes

What do you do with big, green tomatoes - other than stare at them on the counter while they ripen?

Slice 'em, dip 'em, fry 'em, eat 'em!

You can find my recipe for Fried Green Tomatoes here, though i tweaked it somewhat this year. For the batter i mixed 2 eggs with a splash of beer and mixed masa, flour and corn meal with spices for the dry portion. I fried in coconut oil and got a much nicer crisp by keeping the heat low enough to not burn them to death. I put the finished tomatoes in the oven while i cooked the rest, so they cooked through even more. Yum fest.

I think i'd better have salad for dinner tonight.

Green Tomato Relish

I am quite impressed with my 3 scant tomato plants: over 60 pounds of tomatoes, i picked! And that's just the end of season harvest, i haven't added up the rest of the season.
I wanted to do some new things with the green tomatoes piled up on my counter, and Germaine of Munkebo farms had some delicious relish this past Saturday at our market that i just had to try.
Here's what i came up with:

• 2ish quarts green tomatoes (i piled up in my 2.5 quart pyrex bowl)
• 2ish cups sugar plus drizzle of agave nectar
• 1/2 a honey crisp apple
• 3 garlic cloves
• 6 tabasco peppers
• 4 onions
• 1 Tablespoon each allspice, turmeric
• 2 Tablespoons dried mustard
• Dashes celery seed, cinnamon and cloves
• 3 cups vinegar - i used two distilled and one apple cider

The recipes i was working from called for more sugar, but i just couldn't bring myself to do 3 cups of sugar. Thus, the relish is rather tart. Isn't that better than too sweet? We'll see.

First you chop up all the veggies and set in a bowl with the salt for 10+ minutes. Drain well. I reserved the drained off liquid to sip on: it's quite delicious and i'm sure it's chock full of vitamins. In a pan, combine vinegar, spices, veggie mixture and sugar and bring to a boil. Turn off heat then bring up to a boil again. Hot fill hot jars and process about 10 minutes.

** Update: definitely try and save the liquid that is drained off of the veggies. It is absolutely DELICIOUS mixed with scrambled eggs! Garlicy, oniony, spicy, a little salty, green tomato juice. It's delicious to sip, and i bet would be amazing in any saute or soup, too.

I'm mildly concerned with my canning procedure - i've gotten so used to the joys of pressure canning: you don't need to overly clean and sterilize the jars as they get good and zapped in the high pressure. I water bath canned this relish, and didn't soapy water clean the first batch of half pint jars. I did boil them for about 5 minutes first, and then read it should be closer to ten.... the second batch got a good ten minutes in boiling water.
I also had conflicting processing times, that were stipulated for pints, so i went with the longest time to be sure they got good and processed. Though, that may degrade the quality of the food somewhat. We'll just have to see how they are received when jar-opening time comes. Let's cross our fingers against botoulism ;) 

Have you used questionable canning practices or are you always super sterile and by the book? How does one know if canned food is 'unfit to eat' anyway?

Pickled Tomatoes

 The green tomatoes i pickled about 2 weeks ago are good and done. And interesting tasting! They're good and crunchy, have good sour pickle flavor, and should go well in tuna salad sandwiches. I would never have thought of pickling tomatoes (only green ones will pickle) until i read Wild Fermentation. They turned out great - so keep that in mind if you find yourself with a boat load of green tomatoes needing harvest before a frost.

Wholesome Wednesdays: Cranberries *DELAYED*

So sorry for skipping today's Wholesome Wednesdays post, everyone. I will post about cranberries next wednesday. Of course, the two days i'll be out of town the temps are supposed to plunge. Things most likely won't freeze to the point of ruined, but i'd rather hedge my bets. So, i harvested over 30 pounds of blushing and totally unripe tomatoes. Sigh. I sure hope at least some of those greenies ripen, as i really don't want to make 30 pounds worth of green tomato pie, fried green tomatoes, or any other green tomato anything (though i might try a chutney?)

I also picked the cayennes on the vine, all the jalapenos, and potted up my productive tabasco bush to have through the Winter. I'll be freezing most of those peppers anyway, so i don't mind picking them early: they're just as good green.

i'll be leaving these veggies out for a while and upon our return from Thanksgiving will give them some ripening banana friends to encourage ripening.

Do you have any tricks to get green tomatoes to ripen? Any good recipe ideas?