Well, my garden eventually produced over 40 tomatoes, in various sizes and shades of unripeness. I spent a few weeks covering them with blankets during cold nights (of which, honestly, we didn’t have many this balmy November) and finally the frosts were anticipated and I had to pick them all in hopes of salvaging them.
At first I tried ripening them, and two of them did ripen, but then I realized most of them would probably rot first, so I had to think fast. This is what I came up with, and it is really quite good!
Green Tomato Salsa
2-3 lb green tomatoes, diced
1/4 c onion, diced
1 red chili, diced
1-2 jalapeno peppers, diced
juice of 2 lemons/limes or combo
1 bunch of cilantro, chopped
1 tbsp salt
1/4 c water kefir or whey
Combine all in food processor and pulse until finely diced.
Serve immediately or leave on the counter overnight to create a delicious, probiotic condiment.
We were so thankful to have some product from our garden this year, even if we had to think fast to make it work. 🙂 Next year, we hope to do even better. Your southeast region gardening advice most welcome in the comments. 🙂