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Green Tomatoes
I have dozens upon dozens of green,
unripend tomatoes on the vine. There are cherry tomatoes, beefsteaks, roma, and one other type. I just planted a long row of different plants along the fence, and was rewarded in abundance. But, the plants went in late. 2nd week of June. I got lots & lots of red tomatoes, but lately, the cold central Ohio weather has put a stop to that. But, the vines are full of tomatoes! Are they a total loss? Can they be ripened off the vine? Can green tomatoes be used for anything good? Any suggestions would be great! -- Tank This Space To Let |
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Tank wrote:
> > I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > If they aren't too immature, put them on the window ledge and some will ripen. If they don't: Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat with cocktail sauce. Yum |
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Tank wrote:
> > I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > If they aren't too immature, put them on the window ledge and some will ripen. If they don't: Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat with cocktail sauce. Yum |
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>From: "Tank"
>I have dozens upon dozens of green, >unripend tomatoes on the vine. There >are cherry tomatoes http://www.cooks.com/rec/doc/0,1736,...237193,00.html >beefsteaks Fried Green Tomatoes (use in a BLT for something really special) >roma http://www.cooks.com/rec/doc/0,1736,...237193,00.html http://www.cooks.com/rec/doc/0,1623,...255199,00.html Ellen |
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>From: "Tank"
>I have dozens upon dozens of green, >unripend tomatoes on the vine. There >are cherry tomatoes http://www.cooks.com/rec/doc/0,1736,...237193,00.html >beefsteaks Fried Green Tomatoes (use in a BLT for something really special) >roma http://www.cooks.com/rec/doc/0,1736,...237193,00.html http://www.cooks.com/rec/doc/0,1623,...255199,00.html Ellen |
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"Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > ------------------------------- No. They can not - you must pick them, wrap each one in a sheet or two of newspaper and send them to my home address, in Florida. There is nothing else you can do. LOL!! Yes. Pick some, slice and dredge in a 50-50 blend of all-purpose flour and corn meal with added salt and pepper. Then drag through an egg wash and then through the flour/corn meal mix again. Fry in vegetable oil. Eat! You can ripen some in a bag and/or on the counter but DO NOT put in a sunny window sill. Another option is to take a knife/machete and cut a circle in the ground, around your tomato plant - do this about 12- 18 inches away from the base. In about a week's time you will have several more red tomatoes. Good luck and feel free to send some my way and I'll tell you how good they were...!  Cyndi |
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"Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > ------------------------------- No. They can not - you must pick them, wrap each one in a sheet or two of newspaper and send them to my home address, in Florida. There is nothing else you can do. LOL!! Yes. Pick some, slice and dredge in a 50-50 blend of all-purpose flour and corn meal with added salt and pepper. Then drag through an egg wash and then through the flour/corn meal mix again. Fry in vegetable oil. Eat! You can ripen some in a bag and/or on the counter but DO NOT put in a sunny window sill. Another option is to take a knife/machete and cut a circle in the ground, around your tomato plant - do this about 12- 18 inches away from the base. In about a week's time you will have several more red tomatoes. Good luck and feel free to send some my way and I'll tell you how good they were...! Cyndi |
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says...
>I have dozens upon dozens of green, >unripend tomatoes on the vine. There >are cherry tomatoes, beefsteaks, roma, >and one other type. I just planted a long >row of different plants along the fence, >and was rewarded in abundance. > >But, the plants went in late. 2nd week of >June. I got lots & lots of red tomatoes, >but lately, the cold central Ohio weather >has put a stop to that. > >But, the vines are full of tomatoes! Are >they a total loss? Can they be ripened >off the vine? Can green tomatoes be used >for anything good? Any suggestions would be great! At this time of year most probably wont ripen. I'd prepare fermented sour tomatoes: http://tinyurl.com/6lb66 ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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You bet!
* Exported from BigOven * Helen's Green Tomato Mincemeat Recipe By : Serving Size :1 Cuisine : Main Ingred. : Amount Measure Ingredient -- Preparation Method -------- ------------- -------------------------------- -MM BY HELEN PEAGRAM- 6 cups Green tomatoes 6 cups Apples 2 cups Sultanas 1 cup Currants 1/2 cup Vinegar 1 teaspoon Lemon rind 1 teaspoon Orange rind 1 tablespoon Cinnamon 1 teaspoon Nutmeg 1/2 teaspoon Salt 1 pinch Cloves 4 tablespoons Margarine 3 cups Sugar This is the mincemeat I use all the time now. Don't peel tomatoes or apples. Core and chop in processor. Cook everything together slowly for 1 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25 minutes. Per Serving (excluding unknown items): 6730 Calories; 373g Fat (47.9% calories from fat); 25g Protein; 889g Carbohydrate; 48g Dietary Fiber; 0mg Cholesterol; 7640mg Sodium. Exchanges: 1 Grain(Starch); 11 Vegetable; 14 Fruit; 73 Fat; 40 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 ** This recipe can be pasted directly into BigOven for Windows. ** ** Easy Windows recipe software. Try it free at www.bigoven.com. ** "Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > > This Space To Let > > |
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"Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > > This Space To Let > > Put the ones that are furthest along on the windowsill; they'll ripen, although not as good as the ones you were picking a month ago. You can make things with green tomatoes, stuff besides the overrated fried green tomatoes. They're an ok (note small case) substitute for tomatillos in sauces. Jack Verde |
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"Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > > This Space To Let > > Put the ones that are furthest along on the windowsill; they'll ripen, although not as good as the ones you were picking a month ago. You can make things with green tomatoes, stuff besides the overrated fried green tomatoes. They're an ok (note small case) substitute for tomatillos in sauces. Jack Verde |
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"Tank" > wrote in message ... >I have dozens upon dozens of green, > unripend tomatoes on the vine. There > are cherry tomatoes, beefsteaks, roma, > and one other type. I just planted a long > row of different plants along the fence, > and was rewarded in abundance. > > But, the plants went in late. 2nd week of > June. I got lots & lots of red tomatoes, > but lately, the cold central Ohio weather > has put a stop to that. > > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > > -- > Tank > > This Space To Let > > Put the ones that are furthest along on the windowsill; they'll ripen, although not as good as the ones you were picking a month ago. You can make things with green tomatoes, stuff besides the overrated fried green tomatoes. They're an ok (note small case) substitute for tomatillos in sauces. Jack Verde |
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Jack Schidt® wrote:
> "Tank" > wrote in message > ... > >> I have dozens upon dozens of green, unripend tomatoes on the vine. >> There are cherry tomatoes, beefsteaks, roma, and one other type. I >> just planted a long row of different plants along the fence, and >> was rewarded in abundance. >> >> But, the plants went in late. 2nd week of June. I got lots & lots >> of red tomatoes, but lately, the cold central Ohio weather has put >> a stop to that. >> >> But, the vines are full of tomatoes! Are they a total loss? Can >> they be ripened off the vine? Can green tomatoes be used for >> anything good? Any suggestions would be great! >> >> -- Tank >> >> This Space To Let >> >> > > Put the ones that are furthest along on the windowsill; they'll > ripen, although not as good as the ones you were picking a month ago. > You can make things with green tomatoes, stuff besides the overrated > fried green tomatoes. They're an ok (note small case) substitute for > tomatillos in sauces. > > Jack Verde > > PICKLED GREEN TOMATOES 3 Gal. green tomatoes, cut into chunks 1 Qt. onion, cut into eighths 3/4 Qt. chopped jalapeno 5 Lb. sugar 3/4 Cup salt 3 Qt white vinegar 1 Tsp. black pepper Bring last four ingredients to boil. Add vegetables and simmer 3 minutes or until the color changes. DO NOT BOIL! Pack into sterile jars and seal. * * * Tomatillo Salsa Verde 6 1/2 pounds tomatillos -- chopped large 1 1/2 pounds mixed green chiles 1/2 pound chopped yellow onion 1 cup lemon juice or vinegar [I used white vinegar] 1 tsp. garlic powder 2 Tbsp. dried oregano 2 Tbsp. salt 1 Tbsp. whole black pepper Combine all ingredients in a large covered saucepan and cook over low heat until mixture begins to boil; simmer for 20 minutes, stirring occasionally. Liquify with a "stick blender" and bring back to a boil. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Adjust lids and process in a steam pressure canner at 10 pounds for 20 or 25 minutes for pints or quarts, respectively. Makes about 8 pints. * * * Tomatillo Green Salsa 5 cups tomatillos -- chopped 1 1/2 cups New Mexico green chile -- roasted, seeded and chopped 1/2 cup jalepenos -- roasted, seeded and chopped 4 cups onions -- chopped 1 cup lemon juice, bottled 6 cloves garlic -- finely chopped 1 tablespoon cumin -- (optional) 3 tablespoons oregano -- (optional) 1 tablespoon salt 1 teaspoon black pepper Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Source: "New Mexico State University College of Agriculture & Home Yield: about 5 pints * * * Best regards, Bob |
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Jack Schidt® wrote:
> "Tank" > wrote in message > ... > >> I have dozens upon dozens of green, unripend tomatoes on the vine. >> There are cherry tomatoes, beefsteaks, roma, and one other type. I >> just planted a long row of different plants along the fence, and >> was rewarded in abundance. >> >> But, the plants went in late. 2nd week of June. I got lots & lots >> of red tomatoes, but lately, the cold central Ohio weather has put >> a stop to that. >> >> But, the vines are full of tomatoes! Are they a total loss? Can >> they be ripened off the vine? Can green tomatoes be used for >> anything good? Any suggestions would be great! >> >> -- Tank >> >> This Space To Let >> >> > > Put the ones that are furthest along on the windowsill; they'll > ripen, although not as good as the ones you were picking a month ago. > You can make things with green tomatoes, stuff besides the overrated > fried green tomatoes. They're an ok (note small case) substitute for > tomatillos in sauces. > > Jack Verde > > PICKLED GREEN TOMATOES 3 Gal. green tomatoes, cut into chunks 1 Qt. onion, cut into eighths 3/4 Qt. chopped jalapeno 5 Lb. sugar 3/4 Cup salt 3 Qt white vinegar 1 Tsp. black pepper Bring last four ingredients to boil. Add vegetables and simmer 3 minutes or until the color changes. DO NOT BOIL! Pack into sterile jars and seal. * * * Tomatillo Salsa Verde 6 1/2 pounds tomatillos -- chopped large 1 1/2 pounds mixed green chiles 1/2 pound chopped yellow onion 1 cup lemon juice or vinegar [I used white vinegar] 1 tsp. garlic powder 2 Tbsp. dried oregano 2 Tbsp. salt 1 Tbsp. whole black pepper Combine all ingredients in a large covered saucepan and cook over low heat until mixture begins to boil; simmer for 20 minutes, stirring occasionally. Liquify with a "stick blender" and bring back to a boil. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Adjust lids and process in a steam pressure canner at 10 pounds for 20 or 25 minutes for pints or quarts, respectively. Makes about 8 pints. * * * Tomatillo Green Salsa 5 cups tomatillos -- chopped 1 1/2 cups New Mexico green chile -- roasted, seeded and chopped 1/2 cup jalepenos -- roasted, seeded and chopped 4 cups onions -- chopped 1 cup lemon juice, bottled 6 cloves garlic -- finely chopped 1 tablespoon cumin -- (optional) 3 tablespoons oregano -- (optional) 1 tablespoon salt 1 teaspoon black pepper Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Source: "New Mexico State University College of Agriculture & Home Yield: about 5 pints * * * Best regards, Bob |
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I have never heard that about the trench it seems like something i will
try thanx |
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I have never heard that about the trench it seems like something i will
try thanx |
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"Tank" > wrote in message ... > But, the vines are full of tomatoes! Are > they a total loss? Can they be ripened > off the vine? Can green tomatoes be used > for anything good? Any suggestions would > be great! > I made several batches of green tomato jam. Easy to make and quite tasty! Here's the recipe I used: 3 c. chopped green tomatoes 2 c. sugar 3 oz. red (raspberry or strawberry) Jell-O mix (I also used cherry and watermelon flavors) Chop tomatoes in blender or food processor, skins and all. Put in saucepan. Add sugar and cook, boiling for exactly 12 minutes. Take off heat, add Jell-O and mix well. Cool slightly before putting into jars. Makes about 2 jars (16 ounces). If you are not going to refrigerate the jam, you must use accepted preserving techniques. -- barry in indy |
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If you have just one ripe one, put them all on tissue paper in a
darkened drawer and, mysteriously, the green ones start to emulate the ripe one. It's an old wives' tale but it works, funnily enough. I have many in my drawer right now. |
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If you have just one ripe one, put them all on tissue paper in a
darkened drawer and, mysteriously, the green ones start to emulate the ripe one. It's an old wives' tale but it works, funnily enough. I have many in my drawer right now. |
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Piccalilli
1 qt green tomatoes, chopped 2 medium red peppers (seeded and chopped) 2 medium green peppers (seeded and chopped) 2 large onions, peeled and chopped 1 small head cabbage (shredded) or 2 cups cucumber, chopped 1/2 cup salt 3 cup cider vinegar 2 cup brown sugar 3-inch stick cinnamon 1 tsp whole cloves 1 tsp whole allspice 1 tsp mustard seeds Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. "kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> > If they aren't too immature, put them on the window ledge and some will > ripen. If they don't: > Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat > with cocktail sauce. > Yum |
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Piccalilli
1 qt green tomatoes, chopped 2 medium red peppers (seeded and chopped) 2 medium green peppers (seeded and chopped) 2 large onions, peeled and chopped 1 small head cabbage (shredded) or 2 cups cucumber, chopped 1/2 cup salt 3 cup cider vinegar 2 cup brown sugar 3-inch stick cinnamon 1 tsp whole cloves 1 tsp whole allspice 1 tsp mustard seeds Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. "kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> > If they aren't too immature, put them on the window ledge and some will > ripen. If they don't: > Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat > with cocktail sauce. > Yum |
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Piccalilli
1 qt green tomatoes, chopped 2 medium red peppers (seeded and chopped) 2 medium green peppers (seeded and chopped) 2 large onions, peeled and chopped 1 small head cabbage (shredded) or 2 cups cucumber, chopped 1/2 cup salt 3 cup cider vinegar 2 cup brown sugar 3-inch stick cinnamon 1 tsp whole cloves 1 tsp whole allspice 1 tsp mustard seeds Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. "kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> > If they aren't too immature, put them on the window ledge and some will > ripen. If they don't: > Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat > with cocktail sauce. > Yum |
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Piccalilli
1 qt green tomatoes, chopped 2 medium red peppers (seeded and chopped) 2 medium green peppers (seeded and chopped) 2 large onions, peeled and chopped 1 small head cabbage (shredded) or 2 cups cucumber, chopped 1/2 cup salt 3 cup cider vinegar 2 cup brown sugar 3-inch stick cinnamon 1 tsp whole cloves 1 tsp whole allspice 1 tsp mustard seeds Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. "kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> > If they aren't too immature, put them on the window ledge and some will > ripen. If they don't: > Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat > with cocktail sauce. > Yum |
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Piccalilli
1 qt green tomatoes, chopped 2 medium red peppers (seeded and chopped) 2 medium green peppers (seeded and chopped) 2 large onions, peeled and chopped 1 small head cabbage (shredded) or 2 cups cucumber, chopped 1/2 cup salt 3 cup cider vinegar 2 cup brown sugar 3-inch stick cinnamon 1 tsp whole cloves 1 tsp whole allspice 1 tsp mustard seeds Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints. "kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> > If they aren't too immature, put them on the window ledge and some will > ripen. If they don't: > Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat > with cocktail sauce. > Yum |
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"kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> GREEN TOMATO CHUTNEY 4 lb green tomatoes 2 lb apples peeled and sliced 1 pt vinegar ½ lb sultanas 1 tbsp salt ½ oz ginger powder 1 small tsp curry powder 1 lb brown sugar 1 lb shallots/onions Put all into a preserving pan and boil until thick like jam. Stir to prevent burning. Leave to cool over night and pot when cold. |
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"kalanamak" > wrote in message ... > Tank wrote: >> >> I have dozens upon dozens of green, >> unripend tomatoes on the vine. There >> are cherry tomatoes, beefsteaks, roma, >> and one other type. I just planted a long >> row of different plants along the fence, >> and was rewarded in abundance. >> >> But, the plants went in late. 2nd week of >> June. I got lots & lots of red tomatoes, >> but lately, the cold central Ohio weather >> has put a stop to that. >> >> But, the vines are full of tomatoes! Are >> they a total loss? Can they be ripened >> off the vine? Can green tomatoes be used >> for anything good? Any suggestions would >> be great! >> GREEN TOMATO CHUTNEY 4 lb green tomatoes 2 lb apples peeled and sliced 1 pt vinegar ½ lb sultanas 1 tbsp salt ½ oz ginger powder 1 small tsp curry powder 1 lb brown sugar 1 lb shallots/onions Put all into a preserving pan and boil until thick like jam. Stir to prevent burning. Leave to cool over night and pot when cold. |
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In article >, Diane
Epps > wrote: > "kalanamak" > wrote in message > ... > > Tank wrote: > >> > >> I have dozens upon dozens of green, > >> unripend tomatoes on the vine. There > >> are cherry tomatoes, beefsteaks, roma, > >> and one other type. I just planted a long > >> row of different plants along the fence, > >> and was rewarded in abundance. > >> > >> But, the plants went in late. 2nd week of > >> June. I got lots & lots of red tomatoes, > >> but lately, the cold central Ohio weather > >> has put a stop to that. > >> > >> But, the vines are full of tomatoes! Are > >> they a total loss? Can they be ripened > >> off the vine? Can green tomatoes be used > >> for anything good? Any suggestions would > >> be great! > >> > > GREEN TOMATO CHUTNEY > > > > 4 lb green tomatoes > > 2 lb apples peeled and sliced > > 1 pt vinegar > > ½ lb sultanas > > 1 tbsp salt > > ½ oz ginger powder > > 1 small tsp curry powder > > 1 lb brown sugar > > 1 lb shallots/onions > > > > Put all into a preserving pan and boil until thick like jam. Stir to > prevent burning. Leave to cool over night and pot when cold. > > What are Sultanas? Allen |
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In article >, Diane
Epps > wrote: > "kalanamak" > wrote in message > ... > > Tank wrote: > >> > >> I have dozens upon dozens of green, > >> unripend tomatoes on the vine. There > >> are cherry tomatoes, beefsteaks, roma, > >> and one other type. I just planted a long > >> row of different plants along the fence, > >> and was rewarded in abundance. > >> > >> But, the plants went in late. 2nd week of > >> June. I got lots & lots of red tomatoes, > >> but lately, the cold central Ohio weather > >> has put a stop to that. > >> > >> But, the vines are full of tomatoes! Are > >> they a total loss? Can they be ripened > >> off the vine? Can green tomatoes be used > >> for anything good? Any suggestions would > >> be great! > >> > > GREEN TOMATO CHUTNEY > > > > 4 lb green tomatoes > > 2 lb apples peeled and sliced > > 1 pt vinegar > > ½ lb sultanas > > 1 tbsp salt > > ½ oz ginger powder > > 1 small tsp curry powder > > 1 lb brown sugar > > 1 lb shallots/onions > > > > Put all into a preserving pan and boil until thick like jam. Stir to > prevent burning. Leave to cool over night and pot when cold. > > What are Sultanas? Allen |
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>From: Allen Epps
>What are Sultanas? > >Allen Raisins |
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>From: Allen Epps
>What are Sultanas? > >Allen Raisins |
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On 10/20/2004, Allen Epps wrote:
<snip> >What are Sultanas? a type of raisin, or the grape from which such raisins are made. Apparently related to the Thompson seedless grape. Kevin who lives in PDX (wherever that is?????) |
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On 10/20/2004, Allen Epps wrote:
<snip> >What are Sultanas? a type of raisin, or the grape from which such raisins are made. Apparently related to the Thompson seedless grape. Kevin who lives in PDX (wherever that is?????) |
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In article >, Kevintsheehy
> wrote: > On 10/20/2004, Allen Epps wrote: > > <snip> > > >What are Sultanas? > > a type of raisin, or the grape from which such raisins are > made. Apparently related to the Thompson seedless > grape. > > Kevin who lives in PDX (wherever that is?????) > > > Ahh, Thanks. Raisins and my wife don't mix Allen |
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In article >, Kevintsheehy
> wrote: > On 10/20/2004, Allen Epps wrote: > > <snip> > > >What are Sultanas? > > a type of raisin, or the grape from which such raisins are > made. Apparently related to the Thompson seedless > grape. > > Kevin who lives in PDX (wherever that is?????) > > > Ahh, Thanks. Raisins and my wife don't mix Allen |
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In article >,
"Diane Epps" > wrote: > "kalanamak" > wrote in message > ... > > Tank wrote: > >> > >> I have dozens upon dozens of green, > >> unripend tomatoes on the vine. There > >> are cherry tomatoes, beefsteaks, roma, > >> and one other type. I just planted a long > >> row of different plants along the fence, > >> and was rewarded in abundance. > >> > >> But, the plants went in late. 2nd week of > >> June. I got lots & lots of red tomatoes, > >> but lately, the cold central Ohio weather > >> has put a stop to that. > >> > >> But, the vines are full of tomatoes! Are > >> they a total loss? Can they be ripened > >> off the vine? Can green tomatoes be used > >> for anything good? Any suggestions would > >> be great! > >> > You CAN pick some of the larger ones and place them in a windowsill and they will ripen, but I'd sure be enjoying fried green tomatoes! ;-d They are quite good. Slice them about 1/4" thick, toss lightly in spiced cornmeal and fry in EVOO. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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In article >,
"Diane Epps" > wrote: > "kalanamak" > wrote in message > ... > > Tank wrote: > >> > >> I have dozens upon dozens of green, > >> unripend tomatoes on the vine. There > >> are cherry tomatoes, beefsteaks, roma, > >> and one other type. I just planted a long > >> row of different plants along the fence, > >> and was rewarded in abundance. > >> > >> But, the plants went in late. 2nd week of > >> June. I got lots & lots of red tomatoes, > >> but lately, the cold central Ohio weather > >> has put a stop to that. > >> > >> But, the vines are full of tomatoes! Are > >> they a total loss? Can they be ripened > >> off the vine? Can green tomatoes be used > >> for anything good? Any suggestions would > >> be great! > >> > You CAN pick some of the larger ones and place them in a windowsill and they will ripen, but I'd sure be enjoying fried green tomatoes! ;-d They are quite good. Slice them about 1/4" thick, toss lightly in spiced cornmeal and fry in EVOO. K. -- Sprout the Mung Bean to reply... >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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Katra wrote:
but I'd sure be enjoying fried green tomatoes! ;-d > They are quite good. Slice them about 1/4" thick, toss lightly in spiced > cornmeal and fry in EVOO. > > K. I like mine dipped into an egg wash, then into a mix of half flour and half cornmeal. Then fried in bacon drippings. Goomba |
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