Fall Green Tomato Harvest

26 October, 2005 (18:37)

RECIPES: Beth’s Fried Green Tomatoes, Grace’s Green Tomato Relish

By Rae Udy

My mother, Beth White, always looks forward to harvesting the last green tomatoes still growing in the garden for her favorite once-a-year recipes.
Fried Green Tomatoes were a favorite in my household long before the popular movie of the same name was produced. Easy to make and delicious to eat you can slim these down even further by baking until crisp instead of the traditional frying.
If you have a lot of green tomatoes you may want to try canning some of Green Tomato Relish a recipe from my mother-in-law, Grace Weese. This tart, sweet relish is rich in vitamin C and beta carotene.
Unripe tomatoes have a firm texture and the tart taste adds flavor to many unique dishes. Green tomatoes contain about twenty-five calories each while providing one gram of protein and almost no fat. They are also an excellent source of potassium and niacin.

4 large green tomatoes
2 eggs
1 Tablespoon water
½ (one-half) cup whole wheat flour
1 teaspoon baking powder
½ (one-half) teaspoon salt
½ (one-half) teaspoon crushed oregano
1 cup crushed cracker crumbs
2 Tablespoons peanut oil, for frying
Wash and dry tomatoes. Slice into rounds one-half inch thick. Set aside. Mix eggs and water together in a small bowl. Place flour, baking powder and spices on a paper plate and gently mix. Place cracker crumbs on another paper plate (for easy cleanup). Dip tomato slices into egg then into the flour mixture. Turn to coat both sides. Dip again in egg then into cracker mixture until all edges are coated and breaded. Fry in lightly oiled hot skillet until very crisp. Turn over and brown other side. Drain on paper towels. Yields four to six servings.
BAKING DIRECTIONS: Bake prepared slices on lightly oiled cookie sheets for twenty minutes in a preheated 375 degree oven. Turn over and bake fifteen minutes longer.

My mom-in-law Grace is one of the best cooks around.
1 gallon firm green tomatoes
2 medium onions
1 medium head cabbage
2 large green peppers, seeded
1 large sweet red pepper, seeded
½ (one-half) cup canning salt
½ (one-half) cup honey
1 teaspoon celery seed
1 teaspoon mustard seed
3 cups cider vinegar
Slice tomatoes and peeled onions one-half inch thick. Chop cabbage coarse. Place layers of tomatoes, onions and cabbage in a large bowl or crock. Sprinkle each layer with salt. Weigh down with cover or dish. Cover with cloth and stand overnight in a cool place. The next morning, drain off salty liquid and rinse well. Drain completely. Put mixture through food grinder or processor along with peppers, using a medium blade. In a large saucepan, combine honey, celery seed, mustard seed and vinegar. Bring to boil. Add prepared vegetables. Stir often while simmering twenty minutes. Pour into hot clean canning jars to within one-half inch of top. Wipe tops clean and seal with lids and caps. Process in boiling water bath for ten minutes. Carefully remove from water. Cool on dry towels. Test seal when completely cool. If the center pops up and down it did not seal and needs to be refrigerated. Store sealed jars in a cool, dry place. Yields eight pints.
Source: www.nutritioninfooods.com/nutrition.info/vegetables/tomato_green/

Posted in Canning for the Vegetarian, Vegan and Vegetarian Side Dishes

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