Green tomatoes

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. 🙂

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3 Responses to Green tomatoes

  1. Katie Marshall says:

    My southeast gardening advice? Plant lots of cowpeas (black eyed peas are in this family.) They are super easy to grow, they don’t need a ton of water, they withstand the blistering heat of summer, they have a high protein content, and you have lots of child labor to shell them. 🙂

  2. Sheila says:

    All I can say is: Cherokee Purple tomatoes. They’re specifically for the southeast (from Tennesse and West Virginia on down to Georgia, I’ve heard people love them). They were resistant to every wilt-y, blight-y thing that killed the other tomatoes. They produced ridiculously well — 4 plants provided all we needed for eating, if not for canning. (More next year!) And they didn’t mind the scorching heat followed by flooding rain. When I pulled them up, they had really deep roots — especially compared to the other tomatoes. And they turn out delicious. For a slicing and eating tomato, I don’t think I’ll grow anything else — though I’m trying some paste tomatoes next year to see how I like them for canning.

  3. Helen Russo says:

    Johnny’s select seeds or Nichol’s Garden Nursery have short growing season tomatoes. I pick mine and lay them out on newspapers in a cool dry area to ripen. You can also pull the plant and hang upside down. The tomatoes will get some nourishment and ripen that way, but you need a shed or garage for that-my shed is full at the moment. I usually cover with a newspaper cone as that seems to help as well. I have made a really good green tomato mincemeat that is meat free -excellent on just about anything. Also my dad has made tarts and pies with green tomatoes.

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