17 August 2009

What do you do with green tomatoes other than make fried green tomatoes?


I know there are good things to do with them and I suspect I might get some more from the CSA this week. Any ideas?

And for what it's worth, this seems to be the best concoction I've hit on yet for flavoring the the coating:

  • about 2:1 Corn meal to besan (chickpea flour),
  • ground mustard,
  • salt, pepper,
  • paprika,
  • garlic powder, and
  • a bit of cayenne.

9 comments:

Mary said...

Your fried green tomatoes look delicious. What about salsa? I've made tomatillo salsa before, maybe green tomato salsa would be similar?

Brad said...

That's a good idea! I'm putting on an event this weekend and the theme for lunch is Mexican. Thanks.

Kate said...

Green tomato relish? I can send you the recipe if you want. And you can sub out green tomatoes in any tomatillo recipe, for sure.

Brad said...

Kate, yes please do!

Kate said...

OK, Brad here it is! Obviously it's on a large scale (the recipe is designed to be canned), so you can just make a small batch.

Piccalilli or Green Tomato Relish

4 quarts chopped, peeled, cored green tomatoes (about 32 medium)
2 quarts chopped cabbage (about 1 large head)
1 cup chopped onion
2 cups chopped sweet green peppers
1/2 cup canning or pickling salt
1 1/2 cups brown sugar
2 Tbsp. mustard seed
1 Tbsp. celergy seed
1 Tbsp. horseradish
4 1/2 cups vinegar

Sprinkle salt over washed and chopped vegetables and mix thoroughly; let stand 3 to 4 hours. Drain; rinse and drain thoroughly. Combine sugar, spices, horseradish and vinegar; simmer 15 mins. Add vegetables and bring to a boil. Pack hot relish into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 10 mins. in a boiling water canner. Yield: about 7 pints.

Brad said...

Hey, thanks. Sadly though the CSA had to dig up and toss all their tomatoes this week due to the blight! :(

Kate said...

Oh, that sucks! But it's a common tale this season, unfortunately. Mine are riding it out... I want to put a spore force field around them. :)

Kate said...

Brad, you're totally right about the local fish comment! But where do you go if you decide you want fish after 5pm??

Brad said...

Kate, you're right, that's a huge problem. I solved it because I work in town and I walk down to the market on my lunch break. I find they have more stuff out at lunch time than at close of business anyway. Also I think they open rather early. I bought haddock racks from them at some ridiculous hour one time.