We knew it was likely to freeze last night (which it did), so two nights ago Andy and I did the Great Tomato Harvest
We didn't grow the bananas. Turns out, banana peels emit something that will turn green tomatoes red. So all future red tomatoes here will taste like the ones from the store, as this is a natural way of doing what large producers do. Still, they will be fine for a few batches of seasoned tomato sauce, as well as some fresh tomato soup. In the meantime, 
we have 14 pints of dilled green tomatoes. Today will be green tomato salsa, and I found a recipe for a curried green tomato sauce that I'll be trying next week. Now knowing how long green tomatoes can last, I don't feel as rushed to take care of these as I did last year. Of course, we also now know that we really like the green tomato salsa, so that's a perk. No idea yet about the dilled green tomatoes. The recipe says to use them anyplace you would use regular tomatoes, but they have got to taste like dill pickles, and while I am quite the dill pickle fiend, who wants pickles on pizza?
1 comment:
Have you tried fried green tomatoes? Like in the movie - I just watched it the other day, so thought I'd ask.
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