| T O P I C R E V I E W |
| Mamarude |
Posted - Oct 01 2009 : 5:19:14 PM
There has to be a lot of gardeners here on the Farmgirl Connection, can ya'll tell me what you do with your green tomatoes? I have about 25 pounds, but I just couldn't bear to let them freeze last night so I picked 'em! My biggest, loaded Roma tomato bush I just pulled up and brought into the sunroom because they're trying to ripen, just slightly green. We have such a short growing season here in SW Colorado but I've been babying these plants all summer and this was going to be my YEAR of the Tomato. Ha! (I need a greenhouse......) |
| 7 L A T E S T R E P L I E S (Newest First) |
| prairie_princess |
Posted - Oct 03 2009 : 9:44:20 PM
i forgot to add, i did can all the ones i ripened in the paper sacks and they turned out delicious. so no problems there.
"Only two things that money can't buy, that's true love and homegrown tomatoes."
- Guy Clark
"The man who has planted a garden feels he has done something for the good of the world."
- Charles Dudley Warner |
| prairie_princess |
Posted - Oct 03 2009 : 9:43:18 PM
last year i put all my unripened 'maters in paper sacks and they ripened just fine. this year, i'm trying a new method my neighbor told me about... she said to pick the whole plant and hang it upside down in a fairly warm spot. but our plants were too big to do this, so we just kept large sections of vines intact and hung them from a rope strung across our basement ceiling, where it stays nice and warm. i'll see how this works compared to the paper sack methods. but i did make fried green tomatoes for the first time and they were good!
"Only two things that money can't buy, that's true love and homegrown tomatoes."
- Guy Clark
"The man who has planted a garden feels he has done something for the good of the world."
- Charles Dudley Warner |
| Mamarude |
Posted - Oct 02 2009 : 3:05:50 PM
Thanks for the suggestions, I wondered about canning them if they ripened off the vine. I'm going to make a batch of green tomato salsa too!
Cherian |
| gramax18 |
Posted - Oct 01 2009 : 9:32:01 PM
I picked about 40 lbs. of green tomatoes about 2 weeks ago. Most of them were green. I put them in boxes in the basement and covered them with a blanket. Then I check them about every other day and gather the ripe ones and can them. Most of them ripened well and there are a few of the largest left, but they are almost ready. Our season is short like yous and it is always a question if things will make it. But the garden is always worth it.
Last year I did make some green tomato salsa and it is really good.
Elinor |
| AuntieM |
Posted - Oct 01 2009 : 9:05:41 PM
If you choose the nicest green tomatoes, wrap them in newspaper and put them in a box or paper bag they will turn red with only a little loss of flavor from vine ripened.
The green tomato chutney sounds really good! |
| Calicogirl |
Posted - Oct 01 2009 : 5:42:17 PM
Cherian,
I hear ya! My tomatoes did so well but didn't ripen. I picked close to 30 pounds last week before we got our first frost. I'm sorry they didn't ripen for you.
I made Piccalilli. The recipe is on my blog and calls for 15 pounds:
http://merryheartjournal.blogspot.com/2009/09/piccalilli-made-with-love.html
I have made the following recipes using green tomatoes too and they are both really good! I'm sorry I can't remember the yields.
Green Tomato Marmalade
4 lbs green tomatoes
1/4 cup finely chopped ginger
6 cups sugar
5 lemons
1/2 cup water
Chop tomatoes, add grated rind and juice of lemons, ginger and water. Simmer 1 hour stirring occasionally to prevent burning. Add sugar. Simmer until sugar is dissolved and then boil rapidly until consistency of jam (about 25 min) pour into jars and seal.
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Green Tomato Chutney
Four cups peeled and chopped tomatoes
Two-third cup chopped onion
One-quarter cup yellow bell pepper, seeded and chopped
One small garlic clove, minced
One cup packed light brown sugar
Two-third cup cider vinegar
Two Tablespoons peeled and minced fresh ginger
One teaspoon coarse Kosher salt
One Tablespoon mustard seed
One-quarter teaspoon ground turmeric
One and one-half teaspoons grated lemon zest
One cup golden raisins
Place all ingredients in a large, nonreactive pot, and bring to a boil. Reduce the heat and simmer until the mixture is very thick, 1- ½ to 2 hours. Let cool slightly. Ladle into hot sterilized half-pint jars and seal.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| 1badmamawolf |
Posted - Oct 01 2009 : 5:26:59 PM
Green fried tomatos, yum yum, pickled green tomatos, green tomato salsa
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
