| ~patches~ |
Note: I've posted a similar post to this on rec.gardens.edible so if
you post on both please excuse the redundancy. TIA
I talked to my relative that grows tomatoes on a large scale. He said
his would be finished in less than a week and advised me to strip my
vines as there was little chance of the green tomatoes ripening. I told
him about the tree rats. Well I thought I might have a little more time
until two of the dang tree rats were having a party this morning in the
one tomato bed :( One actually sat in a nearby tree and watched me pick
the tomatoes! That determined their fate right there. I left no food
source for them other than some hot peppers and I really hope they munch
on those <evil grin>.
Here's pics of the damage. They seem to go for the nicest tomatoes too :(
http://tinypic.com/e66fyp.jpg
http://tinypic.com/e66gr5.jpg
My large basket is about 18" diameter and 6" deep. I picked 3 of these
baskets full as well as 2 of the 3 L baskets shown beside the large
basket. The large tomatoes are beefsteaks and I was sure ticked to see
the tree rats had got to a couple of those too. I have them ripening on
4 lg. shelves in the greenhouse. Any ideas for using up some of the
green ones now?
http://tinypic.com/e66iit.jpg
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11jqm4v55mlv9e1@corp.supernews.com...
> Note: I've posted a similar post to this on rec.gardens.edible so if you
> post on both please excuse the redundancy. TIA
>
> I talked to my relative that grows tomatoes on a large scale. He said his
> would be finished in less than a week and advised me to strip my vines as
> there was little chance of the green tomatoes ripening. I told him about
> the tree rats. Well I thought I might have a little more time until two
> of the dang tree rats were having a party this morning in the one tomato
> bed :( One actually sat in a nearby tree and watched me pick the
> tomatoes! That determined their fate right there. I left no food source
> for them other than some hot peppers and I really hope they munch on those
> <evil grin>.
>
> Here's pics of the damage. They seem to go for the nicest tomatoes too :(
> http://tinypic.com/e66fyp.jpg
> http://tinypic.com/e66gr5.jpg
>
>
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on 4
> lg. shelves in the greenhouse. Any ideas for using up some of the green
> ones now?
>
> http://tinypic.com/e66iit.jpg
I know that some people make a good "green tomatoes" marmelade.
Cheers
Pandora
|
|
|
| Nexis |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqm4v55mlv9e1@corp.supernews.com...
> Note: I've posted a similar post to this on rec.gardens.edible so if you
> post on both please excuse the redundancy. TIA
>
> I talked to my relative that grows tomatoes on a large scale. He said his
> would be finished in less than a week and advised me to strip my vines as
> there was little chance of the green tomatoes ripening. I told him about
> the tree rats. Well I thought I might have a little more time until two
> of the dang tree rats were having a party this morning in the one tomato
> bed :( One actually sat in a nearby tree and watched me pick the
> tomatoes! That determined their fate right there. I left no food source
> for them other than some hot peppers and I really hope they munch on those
> <evil grin>.
>
> Here's pics of the damage. They seem to go for the nicest tomatoes too :(
> http://tinypic.com/e66fyp.jpg
> http://tinypic.com/e66gr5.jpg
>
>
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on 4
> lg. shelves in the greenhouse. Any ideas for using up some of the green
> ones now?
>
> http://tinypic.com/e66iit.jpg
Pickles!!
I love pickled green tomatoes. There's a deli up in L.A. (Jerry's Famous
Deli, I believe is the name) that has crocks of them on the table. Way
juicy!
kimberly
|
|
|
| L, not -L |
On 30-Sep-2005, ~patches~ <noones_home@thisaddress.com> wrote:
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on
> 4 lg. shelves in the greenhouse. Any ideas for using up some of the
> green ones now?
Green tomato relish is good and can be canned for use throughout the winter
and spring.
If you like pie, you might like green tomato pie.
* Exported from MasterCook *
Doc Shafer's Recipe for Green-Tomato Pie
Recipe By :Tamar Myers (1996)
Serving Size : 8 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium green tomatoes -- see pantry note
2 tablespoons lemon juice
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup sugar
2 tablespoons cornstarch
2 pie crust (9 inch)
1 tablespoon butter or margarine
Pantry Note - 6 to 7 tomatoes, firm, medium-sized, without wrinkles if you=
want to peel them. That's approximately 3 cups when chopped.
Wash the tomatoes. Peel them if you want, but it's a lot of trouble=
and not really necessary. Cut the tomatoes into bite-size pieces.
Combine= the tomato bits with the next three ingredients in a
saucepan. Cook for= about fifteen minutes. Mix the sugar and
cornstarch together and slowly= stir it into the tomato mixture.
Cook for a few minutes until the sugar and= cornstarch become clear.
Add margarine and allow to cool slightly. Line a= nine-inch pie pan
with the bottom crust and pour in the tomato rnixture.= Put on top
crust and seal the edges. Crimp narrow strips of aluminum foil=
around the edge to prevent it from getting too brown. Poke numerous
holes= with a fork across the top to allow steam to escape.=20
Bake for 40 to 50 minutes at 425 degrees. Some people like to eat=
the pie warm, but Doc much prefers it cold.
Tamar Myers (1996). Parsley, Sage, Rosemary, and Crime. A Pennsylvania=
Dutch Mystery with Recipes. NY: Signet. Magdalena Yoder, Innkeeper; =
Freni Hostetler, Cook.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 14g Fat (37.3% calories
from fat); 4g Protein; 48g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol;
457mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Green Tomato Pie
Recipe By :Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 batch pie pastry -- see recipe
3 tablespoons flour
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes -- sliced
1/2 whole lemon -- seeded, thin sliced
3 tablespoons unsalted butter -- cut into bits
Roll out half of dough and line a 9" pie plate with it. Mix 1
tablespoon of flour with 1/2 cup of sugar and sprinkle over bottom of
crust. Layer tomatoes and lemon. Combine remaining sugar, salt, and
flour. Sprinkle over tomatoes and dot with butter. Roll out remaining
dough and cover tomatoes with it. Make slits in top to allow steam to
escape. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and make
30 minutes more.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 10g Fat (34.6% calories
from fat); 2g Protein; 39g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol;
107mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat;
1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Green Tomato Relish
Recipe By :Elizabeth Powell
Serving Size : 320 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 gallons green tomatoes
6 whole onions -- chopped
7 whole sweet red peppers
3 whole large bell peppers
2 tablespoons salt
2 quarts vinegar
1 1/2 cups water
6 1/2 cups sugar
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon whole cloves
2 tablespoons allspice -- whole
1 stick cinnamon -- broken
Chop tomatoes, onions, and peppers in food processor. Mix the spices
and tie in a cheesecloth bag. Mix all other ingredients together in a
large pot, bring just to a boil, but do not boil. Remove bag of spices
from mixture. Spoon into sterilized pint jars and seal. Process in
boiling water bath for 15 minutes. Let stand for about a week before
eating. Refrigerate before serving. Makes 10 quarts, about 320
two-tablespoon servings.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 29 Calories; trace Fat (5.3% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 1/2 Other Carbohydrates.
NOTES : No end to uses: relish for hot dogs or hamburgers; piquant addition
to tuna, potato, egg salad.
Nutr. Assoc. : 1515 999 1239 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Fried Green Tomatoes
Recipe By :The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large firm green tomatoes
salt and pepper -- to taste
1 cup cornmeal
bacon drippings
--or shortening
Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in
cornmeal. Heat bacon drippings in a heavy skillet; add tomatoes, and fry
slowly until browned, turning once.
Yield: 6 to 8 servings.
Busted by Gail Shermeyer <4paws@netrax.net>
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 84 Calories; trace Fat (4.1% calories
from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 1 Grain(Starch).
Nutr. Assoc. : 0 0 0 0 0
--
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|
|
|
| ~patches~ |
Pandora wrote:
> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
> news:11jqm4v55mlv9e1@corp.supernews.com...
>
>>Note: I've posted a similar post to this on rec.gardens.edible so if you
>>post on both please excuse the redundancy. TIA
>>
>>I talked to my relative that grows tomatoes on a large scale. He said his
>>would be finished in less than a week and advised me to strip my vines as
>>there was little chance of the green tomatoes ripening. I told him about
>>the tree rats. Well I thought I might have a little more time until two
>>of the dang tree rats were having a party this morning in the one tomato
>>bed :( One actually sat in a nearby tree and watched me pick the
>>tomatoes! That determined their fate right there. I left no food source
>>for them other than some hot peppers and I really hope they munch on those
>><evil grin>.
>>
>>Here's pics of the damage. They seem to go for the nicest tomatoes too :(
>>http://tinypic.com/e66fyp.jpg
>>http://tinypic.com/e66gr5.jpg
>>
>>
>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>the tree rats had got to a couple of those too. I have them ripening on 4
>>lg. shelves in the greenhouse. Any ideas for using up some of the green
>>ones now?
>>
>>http://tinypic.com/e66iit.jpg
>
>
> I know that some people make a good "green tomatoes" marmelade.
Interesting! I'll do a web search and see if I can come up with a
couple of recipes. I know most of them will ripen nicely but then I
will have a tremendous amount of ripe tomatoes. I'm almost at the end
of making the different tomato sauces so using up some of the green
tomatoes would be great. Thanks for the tip!
> Cheers
> Pandora
>
>
|
|
|
| Pandora |
"~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
news:11jqnpa8l0q5061@corp.supernews.com...
> Pandora wrote:
>
>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>> news:11jqm4v55mlv9e1@corp.supernews.com...
>>
>>>Note: I've posted a similar post to this on rec.gardens.edible so if you
>>>post on both please excuse the redundancy. TIA
>>>
>>>I talked to my relative that grows tomatoes on a large scale. He said
>>>his would be finished in less than a week and advised me to strip my
>>>vines as there was little chance of the green tomatoes ripening. I told
>>>him about the tree rats. Well I thought I might have a little more time
>>>until two of the dang tree rats were having a party this morning in the
>>>one tomato bed :( One actually sat in a nearby tree and watched me pick
>>>the tomatoes! That determined their fate right there. I left no food
>>>source for them other than some hot peppers and I really hope they munch
>>>on those <evil grin>.
>>>
>>>Here's pics of the damage. They seem to go for the nicest tomatoes too
>>>:(
>>>http://tinypic.com/e66fyp.jpg
>>>http://tinypic.com/e66gr5.jpg
>>>
>>>
>>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>>the tree rats had got to a couple of those too. I have them ripening on
>>>4 lg. shelves in the greenhouse. Any ideas for using up some of the
>>>green ones now?
>>>
>>>http://tinypic.com/e66iit.jpg
>>
>>
>> I know that some people make a good "green tomatoes" marmelade.
>
> Interesting! I'll do a web search and see if I can come up with a couple
> of recipes. I know most of them will ripen nicely but then I will have a
> tremendous amount of ripe tomatoes. I'm almost at the end of making the
> different tomato sauces so using up some of the green tomatoes would be
> great. Thanks for the tip!
>> Cheers
>> Pandora
You are welcome. Tell me if you will find some recipe.
Cheers
Pandora
P.S. Marmelade of green tomatoes can be used also like a mustard to
accompaign seasoned cheese. very good!
>>
|
|
|
| ~patches~ |
L, not -L wrote:
> On 30-Sep-2005, ~patches~ <noones_home@thisaddress.com> wrote:
>
>
>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>the tree rats had got to a couple of those too. I have them ripening on
>>4 lg. shelves in the greenhouse. Any ideas for using up some of the
>>green ones now?
>
>
> Green tomato relish is good and can be canned for use throughout the winter
> and spring.
> If you like pie, you might like green tomato pie.
>
<snip of the most wonderful recipes>
Thank-you so very, very much! I'm going to give the pie a try and the
relish looks very good. We've never had fried green tomatoes so that
one is a must try. I really appreciate you help. I'll post pics of
each as I try them.
|
|
|
| Sheldon |
~patches~ wrote:
> >
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on
> 4 lg. shelves in the greenhouse. Any ideas for using up some of the
> green ones now?
>
> http://tinypic.com/e66iit.jpg
Fried green tomatoes.
Green tomato pie
Pickled tomatoes.
http://southernfood.about.com/od/to...en_tomatoes.htm
Green Tomato Pie II
This pie proves green tomatoes aren't just for frying! A great way to
use those end-of-the-season garden tomatoes that refuse to ripen.
Unbaked pastry for 9-inch 2-crust pie (see recipe)
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Dash of ground cloves
1 tablespoon plus 1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons butter or margarine
Roll out half the pastry and line a 9-inch pie plate; set aside in
freezer until ready to use.
Place green tomato slices in a shallow dish. Add boiling water to
cover, and let stand 5 minutes. Drain well, and set aside.
Combine sugar, flour, cinnamon, nutmeg, salt and cloves; stir well, and
set aside.
Combine lemon rind, lemon juice, and water in a small bowl; set aside.
Place half of green tomato slices in pastry shell; sprinkle with half
of sugar mixture. Drizzle evenly with half of the lemon juice mixture.
Dot with 1 tablespoon butter. Repeat one more layer with remaining
ingredients.
Roll remaining half of pastry to 1/8-inch-thickness; cut into 1/2-inch
strips. Arrange pastry strips in a lattice design over green tomato
mixture. Trim off excess pastry along edges. Fold edges under and
crimp.
Bake at 425*F (220*C) for 50 minutes. Cool on a wire rack.
Sheldon
|
|
|
| Dee Randall |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqnpa8l0q5061@corp.supernews.com...
> Pandora wrote:
>
>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>> news:11jqm4v55mlv9e1@corp.supernews.com...
>>
>>>Note: I've posted a similar post to this on rec.gardens.edible so if you
>>>post on both please excuse the redundancy. TIA
>>>
>>>I talked to my relative that grows tomatoes on a large scale. He said
>>>his would be finished in less than a week and advised me to strip my
>>>vines as there was little chance of the green tomatoes ripening. I told
>>>him about the tree rats. Well I thought I might have a little more time
>>>until two of the dang tree rats were having a party this morning in the
>>>one tomato bed :( One actually sat in a nearby tree and watched me pick
>>>the tomatoes! That determined their fate right there. I left no food
>>>source for them other than some hot peppers and I really hope they munch
>>>on those <evil grin>.
>>>
>>>Here's pics of the damage. They seem to go for the nicest tomatoes too
>>>:(
>>>http://tinypic.com/e66fyp.jpg
>>>http://tinypic.com/e66gr5.jpg
>>>
>>>
>>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>>the tree rats had got to a couple of those too. I have them ripening on
>>>4 lg. shelves in the greenhouse. Any ideas for using up some of the
>>>green ones now?
>>>
>>>http://tinypic.com/e66iit.jpg
>>
>>
>> I know that some people make a good "green tomatoes" marmelade.
>
> Interesting! I'll do a web search and see if I can come up with a couple
> of recipes. I know most of them will ripen nicely but then I will have a
> tremendous amount of ripe tomatoes. I'm almost at the end of making the
> different tomato sauces so using up some of the green tomatoes would be
> great. Thanks for the tip!
>> Cheers
>> Pandora
http://southernfood.about.com/od/to...en_tomatoes.htm
I also like my green tomatoes 'fried.'
Dee Dee
|
|
|
| Peter Aitken |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqm4v55mlv9e1@corp.supernews.com...
> Note: I've posted a similar post to this on rec.gardens.edible so if you
> post on both please excuse the redundancy. TIA
>
> I talked to my relative that grows tomatoes on a large scale. He said his
> would be finished in less than a week and advised me to strip my vines as
> there was little chance of the green tomatoes ripening. I told him about
> the tree rats. Well I thought I might have a little more time until two
> of the dang tree rats were having a party this morning in the one tomato
> bed :( One actually sat in a nearby tree and watched me pick the
> tomatoes! That determined their fate right there. I left no food source
> for them other than some hot peppers and I really hope they munch on those
> <evil grin>.
>
> Here's pics of the damage. They seem to go for the nicest tomatoes too :(
> http://tinypic.com/e66fyp.jpg
> http://tinypic.com/e66gr5.jpg
>
>
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on 4
> lg. shelves in the greenhouse. Any ideas for using up some of the green
> ones now?
>
I have had the best results ripening tomatoes by layering them between
newspaper and keeping in a cool dark place. Light is not needed.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
|
|
|
| Debbie |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqm4v55mlv9e1@corp.supernews.com...
Any ideas for using up some of the
| green ones now?
| From Otho Books
All About Pickling
Canadian Edition
Piccalilli
makes 5 pints
6 pounds green tomatoes (16-18)
1 large green bell pepper (seeds removed)
1 hot red pepper (seeds removed)
1 cup salt
6 cups distilled white vinegar
2 cups sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 Tbsp mustard seed or dry mustard
1/2 cup freshly grated or bottled horseradish
1. Chop coarsely, or slice the tomatoes and peppers
2. Sprinkle with salt. Cover with water and let soak overnight.
3. Combine sugar, vinegar, ginger, cinnamon and mustard.
4. Drain tomatoes and peppers thoroughly. Simmer gently (do not boil) in
vinegar mixture 3-4 minutes or until tender.
5. Add horseradish and heat through.
6. Pack into hot sterilized jars. Seal. Process 5 minutes.
Note. If desired, 1/2 tsp ground allspice or cloves and 1.5 pounds of
sliced onions may be added. Combine onions with tomatoes and peppers before
salting.
Debbie
|
|
|
| Debbie |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqm4v55mlv9e1@corp.supernews.com...
Any ideas for using up some of the
| green ones now?
|
From Ortho Books
All About Pickling
Canadian Edition.
Spiced Green Tomato Pickles
4 qts. green tomatoes (about 24-28 medium)
2 cups onions (abot 6-8 medium)
1/2 cup salt
2 green bell peppers, finely chopped
2.5 Tbsp celery salt
2.5 Tbsp mustard seed
1 quart distilled white vinegar
Tie in a bag:
2 Tbsp each whole cloves and allspice
3 sticks cinnamon
1. Wash tomatoes and cut into slices or quarters
2. Peel onions and slice
3. Sprinkle alternate layers of tomatoes and onions with salt. Cover and
let stand overnight.
4. In the morning drain thoroughly. Put in a kettle and add peppers, sugar,
loose spices and spice bag. Add enough vinegar to cover mixture.
5. Bring to a boil and simmer 15 minutes, or until vegetables are tender.
6. Pack into hot, sterilized jars. Cover with liquid. Seal. Process 5
minutes.
Note: The pickles may be given a very fresh taste when served by adding a
little celery cut into small pieces.
Debbie
|
|
|
| Debbie |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11jqm4v55mlv9e1@corp.supernews.com...
| Any ideas for using up some of the
| green ones now?
|
Ortho Books
All About Pickling
Canadian Edition
Kosher Style Dill Green Tomatoe Pickles
Makes 6 quarts
Small green firm tomatoes
6 cloves garlic, peeled
6 stalks celery, cup in 2-inch lengths
6 green bell peppers, quartered
2 quarts water
1 quart distilled white vinegar
1 cp salt
fresh dill to taste
hot peppers to taste
1. Wash tomatoes and pack into sterilized jars
2. Add to each jar 1 clove of garlic, 1 stalk of celery and 1 green pepper
quarter.
3. Make brine of water, vinegar, and salt. Boil with the dill for 5 minutes.
4. Pour the hot brine over the pickles in the jar. Seal. Process 5 minutes.
5. These will be ready of use in 4-6 weeks.
Debbie
|
|
|
| Pandora |
"Dee Randall" <deedovey@shentel.net> ha scritto nel messaggio
news:11jqpmuhb3jq6c5@corp.supernews.com...
>
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11jqnpa8l0q5061@corp.supernews.com...
>> Pandora wrote:
>>
>>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>>> news:11jqm4v55mlv9e1@corp.supernews.com...
>>>
>>>>Note: I've posted a similar post to this on rec.gardens.edible so if
>>>>you post on both please excuse the redundancy. TIA
>>>>
>>>>I talked to my relative that grows tomatoes on a large scale. He said
>>>>his would be finished in less than a week and advised me to strip my
>>>>vines as there was little chance of the green tomatoes ripening. I told
>>>>him about the tree rats. Well I thought I might have a little more time
>>>>until two of the dang tree rats were having a party this morning in the
>>>>one tomato bed :( One actually sat in a nearby tree and watched me pick
>>>>the tomatoes! That determined their fate right there. I left no food
>>>>source for them other than some hot peppers and I really hope they munch
>>>>on those <evil grin>.
>>>>
>>>>Here's pics of the damage. They seem to go for the nicest tomatoes too
>>>>:(
>>>>http://tinypic.com/e66fyp.jpg
>>>>http://tinypic.com/e66gr5.jpg
>>>>
>>>>
>>>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>>>the tree rats had got to a couple of those too. I have them ripening on
>>>>4 lg. shelves in the greenhouse. Any ideas for using up some of the
>>>>green ones now?
>>>>
>>>>http://tinypic.com/e66iit.jpg
>>>
>>>
>>> I know that some people make a good "green tomatoes" marmelade.
>>
>> Interesting! I'll do a web search and see if I can come up with a couple
>> of recipes. I know most of them will ripen nicely but then I will have a
>> tremendous amount of ripe tomatoes. I'm almost at the end of making the
>> different tomato sauces so using up some of the green tomatoes would be
>> great. Thanks for the tip!
>>> Cheers
>>> Pandora
> http://southernfood.about.com/od/to...en_tomatoes.htm
> I also like my green tomatoes 'fried.'
> Dee Dee
I've seen the recipe. What is "commeal"?
Pandora
>
>
|
|
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| Dee Randall |
"Pandora" <mirybranca@alice.it> wrote in message
news:dhk0pa$58j$1@area.cu.mi.it...
>
> "Dee Randall" <deedovey@shentel.net> ha scritto nel messaggio
> news:11jqpmuhb3jq6c5@corp.supernews.com...
>>
>> "~patches~" <noones_home@thisaddress.com> wrote in message
>> news:11jqnpa8l0q5061@corp.supernews.com...
>>> Pandora wrote:
>>>
>>>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>>>> news:11jqm4v55mlv9e1@corp.supernews.com...
>>>>
>>>>>Note: I've posted a similar post to this on rec.gardens.edible so if
>>>>>you post on both please excuse the redundancy. TIA
>>>>>
>>>>>I talked to my relative that grows tomatoes on a large scale. He said
>>>>>his would be finished in less than a week and advised me to strip my
>>>>>vines as there was little chance of the green tomatoes ripening. I
>>>>>told him about the tree rats. Well I thought I might have a little
>>>>>more time until two of the dang tree rats were having a party this
>>>>>morning in the one tomato bed :( One actually sat in a nearby tree and
>>>>>watched me pick the tomatoes! That determined their fate right there.
>>>>>I left no food source for them other than some hot peppers and I really
>>>>>hope they munch on those <evil grin>.
>>>>>
>>>>>Here's pics of the damage. They seem to go for the nicest tomatoes too
>>>>>:(
>>>>>http://tinypic.com/e66fyp.jpg
>>>>>http://tinypic.com/e66gr5.jpg
>>>>>
>>>>>
>>>>>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>>>>>baskets full as well as 2 of the 3 L baskets shown beside the large
>>>>>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>>>>>the tree rats had got to a couple of those too. I have them ripening
>>>>>on 4 lg. shelves in the greenhouse. Any ideas for using up some of the
>>>>>green ones now?
>>>>>
>>>>>http://tinypic.com/e66iit.jpg
>>>>
>>>>
>>>> I know that some people make a good "green tomatoes" marmelade.
>>>
>>> Interesting! I'll do a web search and see if I can come up with a
>>> couple of recipes. I know most of them will ripen nicely but then I
>>> will have a tremendous amount of ripe tomatoes. I'm almost at the end
>>> of making the different tomato sauces so using up some of the green
>>> tomatoes would be great. Thanks for the tip!
>>>> Cheers
>>>> Pandora
>> http://southernfood.about.com/od/to...en_tomatoes.htm
>> I also like my green tomatoes 'fried.'
>> Dee Dee
>
> I've seen the recipe. What is "commeal"?
> Pandora
>>
>>
Pandora, my opinion only -- cornmeal would be in between corn flour and corn
polenta; in other words, very close to corn flour, but not ground more fine
than a polenta. Some might say cornmeal and corn flour would be the same.
Dee
|
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| Vilco |
Stavo dormendo su un bancale di lambro quando il post di Nexis mi
desto'
>> Here's pics of the damage. They seem to go for the nicest tomatoes
>> too :(
Just like boars and vineyards here in Italy: the boars eat only the
ripest berries of the ripest clusters. Not so stupid, I'd say :)
--
Vilco
Think pink, drink rose'
|
|
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| L, not -L |
On 30-Sep-2005, "Pandora" <mirybranca@alice.it> wrote:
> I've seen the recipe. What is "commeal"?
> Pandora
> >
Depends on where you live; you might know it as polenta. It is coarsely
ground corn.
--
To email, replace Cujo with Juno
|
|
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| Vilco |
Stavo dormendo su un bancale di lambro quando il post di Vilco mi
desto'
> Just like boars and vineyards here in Italy: the boars eat only the
> ripest berries of the ripest clusters. Not so stupid, I'd say :)
But let me digress :)
Just now as I write , here in Italy it's 9:30 pm and it's dark, in the
whole nation.
In Liguria, the coastal norhwestern region bordering Provence (FR),
there are many small vineyards where Bosco, Albarola and Vermentino
grapes are grown to produce Sciacchetra', one of the most important
wines of the region. This is a late harvest wine, so clusters stay on
theyr tree till late september, october and even longer. This is the
hour when wildboars start moving around, covered by the darkness.
The ligurian vineyards tend to be very small, due to the mountainous
character of the region, also being along the sea, thus having both an
interesting average thermal excursion and a rich population of
wildboars, incoming from the mountains or already resident therein.
Just now as I write, there sure are lots of wildboars eating ripe,
savoury, sugary berries from these vineyards, in the dark, snorting
and darnly enjoiyng those wonderful fruits. This can cost very much to
winemakers, I wouldn't be surprised if I'd happen to see a winemaker
patroling his fields with a shotgun ready: sometimes the boars damage
the grapes so much that the owner can't produce Sciacchetra' because
of the ridiculous amount of good clusters left.
This wine is not cheap but, after having toured a pair of producers
and a vineyard there, I sure know why.
Find yourself a bottle of it, if you can find it!
BTW - how much is a 200cc bottle of Vineland 2002 Vidal there in the
USA?
I paid 12 euro for it last weekend. Expensive, but totally worth it,
methinks :)
--
Vilco
Think pink, drink rose'
|
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| Pandora |
"Dee Randall" <deedovey@shentel.net> ha scritto nel messaggio
news:11jr3fod2trr7d3@corp.supernews.com...
>
> "Pandora" <mirybranca@alice.it> wrote in message
> news:dhk0pa$58j$1@area.cu.mi.it...
>>
>> "Dee Randall" <deedovey@shentel.net> ha scritto nel messaggio
>> news:11jqpmuhb3jq6c5@corp.supernews.com...
>>>
>>> "~patches~" <noones_home@thisaddress.com> wrote in message
>>> news:11jqnpa8l0q5061@corp.supernews.com...
>>>> Pandora wrote:
>>>>
>>>>> "~patches~" <noones_home@thisaddress.com> ha scritto nel messaggio
>>>>> news:11jqm4v55mlv9e1@corp.supernews.com...
>>>>>
>>>>>>Note: I've posted a similar post to this on rec.gardens.edible so if
>>>>>>you post on both please excuse the redundancy. TIA
>>>>>>
>>>>>>I talked to my relative that grows tomatoes on a large scale. He said
>>>>>>his would be finished in less than a week and advised me to strip my
>>>>>>vines as there was little chance of the green tomatoes ripening. I
>>>>>>told him about the tree rats. Well I thought I might have a little
>>>>>>more time until two of the dang tree rats were having a party this
>>>>>>morning in the one tomato bed :( One actually sat in a nearby tree
>>>>>>and watched me pick the tomatoes! That determined their fate right
>>>>>>there. I left no food source for them other than some hot peppers and
>>>>>>I really hope they munch on those <evil grin>.
>>>>>>
>>>>>>Here's pics of the damage. They seem to go for the nicest tomatoes
>>>>>>too :(
>>>>>>http://tinypic.com/e66fyp.jpg
>>>>>>http://tinypic.com/e66gr5.jpg
>>>>>>
>>>>>>
>>>>>>My large basket is about 18" diameter and 6" deep. I picked 3 of
>>>>>>these baskets full as well as 2 of the 3 L baskets shown beside the
>>>>>>large basket. The large tomatoes are beefsteaks and I was sure ticked
>>>>>>to see the tree rats had got to a couple of those too. I have them
>>>>>>ripening on 4 lg. shelves in the greenhouse. Any ideas for using up
>>>>>>some of the green ones now?
>>>>>>
>>>>>>http://tinypic.com/e66iit.jpg
>>>>>
>>>>>
>>>>> I know that some people make a good "green tomatoes" marmelade.
>>>>
>>>> Interesting! I'll do a web search and see if I can come up with a
>>>> couple of recipes. I know most of them will ripen nicely but then I
>>>> will have a tremendous amount of ripe tomatoes. I'm almost at the end
>>>> of making the different tomato sauces so using up some of the green
>>>> tomatoes would be great. Thanks for the tip!
>>>>> Cheers
>>>>> Pandora
>>> http://southernfood.about.com/od/to...en_tomatoes.htm
>>> I also like my green tomatoes 'fried.'
>>> Dee Dee
>>
>> I've seen the recipe. What is "commeal"?
>> Pandora
>>>
>>>
> Pandora, my opinion only -- cornmeal would be in between corn flour and
> corn polenta; in other words, very close to corn flour, but not ground
> more fine than a polenta. Some might say cornmeal and corn flour would be
> the same.
> Dee
Oh thank you! I understand! We use to do, for frying vegetables, the so
called "pastella"; made with white flour and water. However, I've never made
it with corn flour!
I think it would be special!
By the way, how do you call "pastella"?
Thank you Dee!
Pandora
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| modom |
On Fri, 30 Sep 2005 11:30:27 -0400, ~patches~
<noones_home@thisaddress.com> wrote:
>Note: I've posted a similar post to this on rec.gardens.edible so if
>you post on both please excuse the redundancy. TIA
>
>I talked to my relative that grows tomatoes on a large scale. He said
>his would be finished in less than a week and advised me to strip my
>vines as there was little chance of the green tomatoes ripening. I told
>him about the tree rats. Well I thought I might have a little more time
>until two of the dang tree rats were having a party this morning in the
>one tomato bed :( One actually sat in a nearby tree and watched me pick
>the tomatoes! That determined their fate right there. I left no food
>source for them other than some hot peppers and I really hope they munch
>on those <evil grin>.
>
I read about folks who tried to keep squirrels out of their bird
feeders using hot chiles. Capsaicin apparently doesn't bother birds a
bit. Anyhow, the furry thieves avoided the hot stuff for a while, but
eventually began snacking on it a little. Then a little more. And
more. Eventually the local squirrel population came to prefer spicy
seeds over plain.
>Here's pics of the damage. They seem to go for the nicest tomatoes too :(
>http://tinypic.com/e66fyp.jpg
>http://tinypic.com/e66gr5.jpg
>
>
>My large basket is about 18" diameter and 6" deep. I picked 3 of these
>baskets full as well as 2 of the 3 L baskets shown beside the large
>basket. The large tomatoes are beefsteaks and I was sure ticked to see
>the tree rats had got to a couple of those too. I have them ripening on
>4 lg. shelves in the greenhouse. Any ideas for using up some of the
>green ones now?
>
>http://tinypic.com/e66iit.jpg
Pickles? I can't vouch for this site, but there seem to be some
decent tomato pickle recipes on it. http://tinyurl.com/dju79
modom
|
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| MoM |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:pCd%e.18488$ua.660277@twister.southeast.rr.com...
> "~patches~" <noones_home@thisaddress.com> wrote in message
> news:11jqm4v55mlv9e1@corp.supernews.com...
>> Note: I've posted a similar post to this on rec.gardens.edible so if you
>> post on both please excuse the redundancy. TIA
>>
>> I talked to my relative that grows tomatoes on a large scale. He said
>> his would be finished in less than a week and advised me to strip my
>> vines as there was little chance of the green tomatoes ripening. I told
>> him about the tree rats. Well I thought I might have a little more time
>> until two of the dang tree rats were having a party this morning in the
>> one tomato bed :( One actually sat in a nearby tree and watched me pick
>> the tomatoes! That determined their fate right there. I left no food
>> source for them other than some hot peppers and I really hope they munch
>> on those <evil grin>.
>>
>> Here's pics of the damage. They seem to go for the nicest tomatoes too
>> :(
>> http://tinypic.com/e66fyp.jpg
>> http://tinypic.com/e66gr5.jpg
>>
>>
>> My large basket is about 18" diameter and 6" deep. I picked 3 of these
>> baskets full as well as 2 of the 3 L baskets shown beside the large
>> basket. The large tomatoes are beefsteaks and I was sure ticked to see
>> the tree rats had got to a couple of those too. I have them ripening on
>> 4 lg. shelves in the greenhouse. Any ideas for using up some of the
>> green ones now?
>>
>
> I have had the best results ripening tomatoes by layering them between
> newspaper and keeping in a cool dark place. Light is not needed.
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Green Tomato Mincemeat for pies etc.
-= Exported from BigOven =-
Green Tomato Mincemeat
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
-= Ingredients =-
24 cups Green tomatoes ; just cored and quartered
6 pounds APPLES ; RAW, WITH SKIN ; cut in 8 wedges
750 grams Raisins ; seedless
2 cups Currants
1 cup Vinegar
1 large Lemon ; zest only
1 large Orange ; zest only
2 Tablespoons Cinnamon
2 Teaspoon Nutmeg ; finely ground
1 1/2 teaspoon Kosher salt
1/4 teaspoon Cloves ; ground
8 Tablespoons Margarine
6 cups Sugar
0
-= Instructions =-
This is the mincemeat I use all the time now. Don''t peel tomatoes or
apples. Core and chop in processor. Cook everything together slowly for 1
1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25
minutes.
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
|
|
|
| Dee Randall |
"Vilco" <a@b.invalid> wrote in message
news:433d95dc$0$32456$4fafbaef@reader1.news.tin.it...
> Stavo dormendo su un bancale di lambro quando il post di Vilco mi
> desto'
>
>> Just like boars and vineyards here in Italy: the boars eat only the
>> ripest berries of the ripest clusters. Not so stupid, I'd say :)
>
> But let me digress :)
> Just now as I write , here in Italy it's 9:30 pm and it's dark, in the
> whole nation.
> In Liguria, the coastal norhwestern region bordering Provence (FR),
> there are many small vineyards where Bosco, Albarola and Vermentino
> grapes are grown to produce Sciacchetra', one of the most important
> wines of the region. This is a late harvest wine, so clusters stay on
> theyr tree till late september, october and even longer. This is the
> hour when wildboars start moving around, covered by the darkness.
> The ligurian vineyards tend to be very small, due to the mountainous
> character of the region, also being along the sea, thus having both an
> interesting average thermal excursion and a rich population of
> wildboars, incoming from the mountains or already resident therein.
> Just now as I write, there sure are lots of wildboars eating ripe,
> savoury, sugary berries from these vineyards, in the dark, snorting
> and darnly enjoiyng those wonderful fruits. This can cost very much to
> winemakers, I wouldn't be surprised if I'd happen to see a winemaker
> patroling his fields with a shotgun ready: sometimes the boars damage
> the grapes so much that the owner can't produce Sciacchetra' because
> of the ridiculous amount of good clusters left.
> This wine is not cheap but, after having toured a pair of producers
> and a vineyard there, I sure know why.
> Find yourself a bottle of it, if you can find it!
>
> BTW - how much is a 200cc bottle of Vineland 2002 Vidal there in the
> USA?
> I paid 12 euro for it last weekend. Expensive, but totally worth it,
> methinks :)
> --
> Vilco
> Think pink, drink rose'
>
12 euros = abt. $15-18???
Anyway, I mostly see people in the wine stores I frequent, buying .75 litre
bottles of wine. I can't speak for others, but I buy mostly Italian wines
around $20-22 a bottle for 1.5 ltr. Actually I consider this being frugal,
but I feel that I can get my wine of choice (Italian) that taste good
enough for my pocketbook. I've tasted most of the wines in the wine stores
from other countries at my price range and none is as good as Italian (to
me). Personally, I envision people buying better wines engaging their paid
employees to purchase their wine for them at more important stores than I
frequent.
Obviously, not a wine-expert,
Dee Dee
|
|
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| Wayne Boatwright |
On Fri 30 Sep 2005 08:30:27a, ~patches~ wrote in rec.food.cooking:
> Note: I've posted a similar post to this on rec.gardens.edible so if
> you post on both please excuse the redundancy. TIA
>
> I talked to my relative that grows tomatoes on a large scale. He said
> his would be finished in less than a week and advised me to strip my
> vines as there was little chance of the green tomatoes ripening. I told
> him about the tree rats. Well I thought I might have a little more time
> until two of the dang tree rats were having a party this morning in the
> one tomato bed :( One actually sat in a nearby tree and watched me pick
> the tomatoes! That determined their fate right there. I left no food
> source for them other than some hot peppers and I really hope they munch
> on those <evil grin>.
>
> Here's pics of the damage. They seem to go for the nicest tomatoes too :
(
> http://tinypic.com/e66fyp.jpg
> http://tinypic.com/e66gr5.jpg
>
>
> My large basket is about 18" diameter and 6" deep. I picked 3 of these
> baskets full as well as 2 of the 3 L baskets shown beside the large
> basket. The large tomatoes are beefsteaks and I was sure ticked to see
> the tree rats had got to a couple of those too. I have them ripening on
> 4 lg. shelves in the greenhouse. Any ideas for using up some of the
> green ones now?
>
> http://tinypic.com/e66iit.jpg
>
Fried Green Tomatoes
Green Tomato Pie (use an apple pie recipe; cut tomatoes in thin wedges)
Kosher Dill Green Tomato Pickles
Green Tomato Relish (with red peppers and onions, a sweet/sour relish)
Use like tomatillos in Mexican dishes/salsas, etc.
HTH
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/dzijap.jpg
Popie-In-The-Bowl
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| Mr Libido Incognito |
~patches~ wrote on 30 Sep 2005 in rec.food.cooking
> Any ideas for using up some of the
> green ones now?
>
This isn't a green tomato recipe...but it is good
Alan's Tomato Pie
pies, vegetables
2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream
Preheat oven to 350F
Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.
Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;
repeat for a second, third, and fourth layer.
Top with the grated cheese.
Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface.
Quickly add the second pie crust, fit it over the pie and seal the edges by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.
Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.
Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.
NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain well on papper towels a while to remove excess water/juice.
NOTE2: Try a thin layer of dejon mustard instead of pepper.
** Exported from Now You're Cooking! v5.69 **
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
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| guppy21014@aol.com |
I shred all the green tomato's up and use them insted of ripe ones
canning up slasa and pasta sauce. Yummy
|
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| ~patches~ |
guppy21014@aol.com wrote:
> I shred all the green tomato's up and use them insted of ripe ones
> canning up slasa and pasta sauce. Yummy
>
DD also suggested a green pasta sauce. Sounds interesting. I might
give it a try.
|
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| Sheldon |
Dee Randall wrote:
> Anyway, I mostly see people in the wine stores I frequent, buying .75 litre
> bottles of wine. I can't speak for others, but I buy mostly Italian wines
> around $20-22 a bottle for 1.5 ltr. Actually I consider this being frugal,
> but I feel that I can get my wine of choice (Italian) that taste good
> enough for my pocketbook. I've tasted most of the wines in the wine stores
> from other countries at my price range and none is as good as Italian (to
> me). Personally, I envision people buying better wines engaging their paid
> employees to purchase their wine for them at more important stores than I
> frequent.
> Obviously, not a wine-expert.
If you like it that's all that counts, price has nothing to do with
it... the reality of it is taste is 100% subjective, no wine is better
than another.
A wine expert is someone who knows how to make wine, all other kinds of
wine experts are self proclaimed bull ****ters, otherwise known as loud
mouthed drunks... same as verbose restaurant food critics who can't
cook. How someone can critique something intelligently that they
themselves can't actually produce is beyond insanity... same as someone
critiquing the performance of an automobile from the passenger seat,
and when they can't drive.
My father drove vehicles all his life, small trucks, huge trucks, 30
years behind the wheel of a NYC bus... my mother on the on the other
hand never drove, yet to hear her steady stream of verbiage from the
back seat critiquing my father's driving you'd think she was Mario
Andretti.
Sheldon
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