Well now i think that could be the end of our summer 🙂 About a week or so ago at day 130 of growing our tomatos the plants seemed to of had enough, alot of the leaves on the potted ones went yellow and shrivelled, so Pud and i decided to pick all the tomatos off the plants. Therefor we have 2LB of green tomatos 😀 hehe.
New ones are growing on the plants! i wasnt expecting that … i have been finding recipes for green tomatos. does anyone have any they would like to share?
Green Tomato recipes down the bottom of this entry.
These are our indoor chillis! what a sad site hehe… well at least we tried, bigger pots and earlier planting times if we do it again. I found they were slow to grow, and seeing as these came in a kids pack they were not really gonna keep my child interested. Nice to do anyways but yea might try sometime else next year.
and this one and only plant and pepper, i dunno what happened to all the others, they seemed to of morphed into chilis lol. Even the ones we put out into the garden seem to be chilis, weird. Anyways still waiting to see if this one changes colour or not. Again if we tried this nxt year, deffinatly needs bigger pot and earlier planting times. I really dont want to use food to make them grow better either, dink likes organic 😀
These recipes came from Yahoo Answers:does anyone know what i can use my green tomatos for?
12 medium onions (4 cups ground)
1 medium head cabbage ( 4 cups ground)
10 green tomatoes ( 4 cups ground)
6 sweet red peppers
12 green peppers
1/2 cup salt (not iodized)
6 cups sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 1/2 teaspoon turmeric
4 cups cider vinegar
2 cups water
Grind vegetables using a coarse blade of food processor, Sprinkle with salt and let stand overnight in preserving pot. Rinse and drain. Combine remaining ingredients; pour over vegetables. Stir. Heat to boiling and simmer 3 minutes. Seal in hot sterilized jars and seal. Makes 8 pints.
Green Tomato Relish
* 24 large green tomatoes
* 3 red bell peppers, halved and seeded
* 3 green bell peppers, halved and seeded
* 12 large onions
* 3 tablespoons celery seed
* 3 tablespoons mustard seed
* 1 tablespoon salt
* 5 cups white sugar
* 2 cups cider vinegar
1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Green Tomato Chutney
Makes: 2.7kg (6 – 7lb)
1.8kg (4lb) Green Tomatoes
675g (1½lb) Onions
450g (1lb) Cooking Apples
450g (1lb) Soft Brown Sugar
600ml (1 pint) Vinegar
225g (8oz) Seedless Raisins or Chopped Dates
25g (1oz) Root Ginger
8 Red Chillies
2 tsp Salt
Wash and chop the tomatoes, peel and chop the onions.
Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender.
Place the bruised ginger and chillies into a muslin bag and add to the mixture.
Add the raisins or dates.
Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally.
Add the sugar, remaining vinegar and salt, stirring until fully dissolved.
Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally.
Remove the muslin bag before potting.
Leave for 4 – 6 weeks to allow the flavour to mature
Fried Green Tomatos
4 to 6 green tomatoes
salt and pepper
bacon grease or vegetable oil
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish – delicious with breakfast!