Tomatoes are green and winter weather coming

8 years ago

Went out to cut back tomato plants and discovered lots of nice sized green tomatoes; however, winter weather is on its way! What should I do? Pick them now and hope they ripen or leave them for another week (if we have that long before a freeze). I can pick some for fried green tomatoes. Obviously, I'm a novice at this. Are there recipes for green tomatoes? I think I recall a green tomato relish my grandmother use to make. Any suggestions will be appreciated. I will also look on line. Thank you very much!

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Comments (10)

goodground
8 years ago
I slice up green tomatoes and put in vinegar jar. Love them as a sour side.
daniel_nyc
8 years ago
last modified: 8 years ago
What's the temperature - highest / lowest - right now ?

What's your location ?

Can you share some pictures ?
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8 years ago
In places where they have this "snow" stuff there are MANY recipes for making pickles or relish from green tomatoes. Green toms are a big fact of life for many people. Anyone who is hard core enough to own half a zillion mason jars will have recipes galore. You know there's a HARVEST forum here that may be useful in this?

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Seysonn_ 8a-NC/HZ-7
8 years ago
If the ones have matured ( turned very pale green or better yet with some suggestion of blush), can be picked, brought inside, single-layered on the counter, dining room table (away from direct sun), should have a good chance to get ripe. Smaller green ones can make good tangy pickle, and salsa.

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gorbelly
8 years ago
Pickles (both vinegar and lactofermented), chutney/relish, green tomato soup... so many things you can do. Google around.
hudson___wy
8 years ago
last modified: 8 years ago
Does anyone have a "favorite" recipe for "Fried Green Tomatoes" they would like to share? I have never fried them and thought I would give it a try this year.
gorbelly
8 years ago
Dredge sliced tomatoes in seasoned flour, making sure to knock off excess.
Dip in buttermilk (I've been known to use plain kefir for this step if I don't have buttermilk on hand and it works great).
Dredge in seasoned cornmeal.
Fry in hot cast iron pan in 1/4" of oil, flavored with bacon drippings if you have them, flipping tomatoes once the bottom edges get golden brown.

Produces a crunchy crust that holds up and doesn't fall off the tomatoes. I just use salt and pepper to season the flour and cornmeal and it's simple and delicious that way, but you could probably use whatever spices you like.
hudson___wy
8 years ago
Thanks gorbelly - this is a more simple recipe than what we have found on the internet - we will give it a try !
gorbelly
8 years ago
Personally, I think the magic of the dish is that it's crunchy and fried, but the hot, tart, juicy tomato cuts through any greasiness and keeps the dish tasting fresh and delicious. More complicated recipes only do so much to improve the basic yumminess of the dish, IMO, but it's fun to try other variations, too, especially when you have a lot of green tomatoes to work through! The only caveat is to make sure you don't under-salt it. I usually taste the first bit to come out of the pan, and if it's bland, I make sure to sprinkle the slices with more salt while they're still piping hot out of the pan.
Seysonn_ 8a-NC/HZ-7
8 years ago
last modified: 8 years ago
I use the same kind of batter that i make for shrimp, mushrooms.And I deep fry them.

You can use Japanese style TEMPURA or CRACKER MEAL for seafood, per instructions.

To make your own : mix flower (50%) + fine corn meal (50%) + some starch ( one Tsp) + a little baking soda/powder ( one tsp) + spices + add milk to make a batter like pancake consistency. So the batter stays on. Deep frying helps to keep the batter on.

Tomatoes are green and winter weather coming

Comments (10)

goodground

daniel_nyc

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