D, you can wrap the green toms in newspaper, keep them cool, and use as they turn red for you. With luck youwill have toms for the next several weeks.

Yum, lots of cornmeal battered fried green tomatoes!

First of all, toss those with blossom end rot, then save the big ones to ripen, and slice the medium ones to fry and make pickle relish with the little ones.

Green tomato mincemeat pie.

Send the big ones to me ~LOL~ I love fried green tomatoes.

I'm going to vote for the fried green tomatoes, and now I want some!

I don't see much BER, but there's a couple and one or two that are probably going to go bad before they ripen. I'd compost those, take the best and wrap to see if they ripen. Then I'd start frying green tomatoes...

Annie

Green tomato mincemeat (I am in mincemeat making mode!). Just found Mom's recipe for GTM.

do some of all of the above.

All of the above sound great! Definitely get rid of any with blossom end rot or frost damage. Wrap them in paper and allow a little room between so they don't touch each other. Separate the ones with color from the all green ones so youÂll know which to use first. And a lesson I learned several years ago--- Anything that doesnÂt have a sheen to it, or the real little extra dark green ones, use now for fried greens, relish, MM or whatever. It will save wasted time wrapping and space. If they have a dull look to them they will never ripen correctly. But theyÂre still great to use now. Anyone care to share their GTM recipe. I really like mincemeat.

Mike

Has anyone else noticed that when you leave the stem on your tomatoes when you pick them they last longer before going bad? I haven't tried this with homegrown as I don't garden anymore but when I buy tomatoes at the store the ones with stems on always last much longer than the others. They're a little more expensive but since I don't have a corner grocery, I can buy enough to last til next shopping day and not have them rot in the fridge.

Would that I could find my green tomato mincemeat recipe. I got it out of some little green tomato recipe pamphlet from some old timey gift shop and I cant find it anymore. I did have trouble using it all up, so never made it again. I mixed it in with apples in apple pie. Honestly, the only thing I like made with green tomatoes are little dilled pickled ones. I have tried relishes, salsa and the micemeat and they just dont do it for me.

Pris it might have more to do with the variety of the tomato than the stems. They need types that will ship and handled a different kind of packaging when you buy them on the vine. They are harvested differently and youÂll probably notice they are smaller than single tomatoes. But they are usually better then the single. Not home grown but a step up from the other.

Mike, this was the recipe Grandma used, from Farm Journal's Canning and Freezing book:

Green Tomato Mincemeat
6 pounds green tomatoes
2 pounds tart apples
2 cups raisins
4 cups brown sugar
2 cups strong coffee
1 lemon (grated peel and juice)
2 teaspoons grated orange peel
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
Core and quarter tomatoes and apples. Put through food chopper with raisins. In large kettle, combine all ingredients. Simmer 2 hours, stirring frequently. Pack at once in hot pint jars. Adjust lids. Process in boiling water bath (212°F) 25 minutes. Remove jars from canner and cool. Makes about 10 pints.

Annie

Plenty of relish and pickle recipes on the Harvest forum too.
We had an entire thread this summer about what to do with greenies!

I think it depends on what you like. Like Lpink, I'm not big on some stuff (mincemeat, only a little fried, etc.), however, I do like them pickled and in relishes. Green salsa....jury is still out. Maybe just haven't found the perfect recipe yet.

Deanna

It is too late for this now but you might try this next time. If a freeze is expected pull the entire plant out of the ground, roots and all. Hang the plant upside from a clothes line in your garage or basement and you will get about a week more time on the vine.

You could make chow chow which is a pickled relish that is great for canning. This recipe is from cdkitchen, I made it last year and it was pretty good but I like it spicier.

Green Tomato Chow Chow

2 cups water
10 pounds green tomatoes washed
2 red peppers
2 orange peppers
2 yellow peppers
2 green peppers
5 pounds onions
4 cups white vinegar
5 1/2 cups white sugar
3 teaspoons pickling spice
cheese cloth with white thread to tie it
2 teaspoons mustard
1/2 cup corn starch
1 teaspoon turmeric
1 cup coarse salt

Directions:

Take all the vegetables, cutting tomatoes into 6 pieces, onions in rings, peppers in chunks,coarse salt. Let sit on the stove all night, you might add zucchini or any vegetable you wish.

Next AM take handfuls of this and rinse well. Put in a pot, add cold water, vinegar and sugar turn up to 7 and stir frequently.

Simmer 2 1/2 hours on low. Then is a cup make a paste from corn starch and spices and vinegar, enough to pour into pot. Let it thicken for about a half hour and while it's hot put it in the bottles and seal well.