The hubby and I have been doing some canning. We made 20 quarts of homemade spaghetti sauce and 20 quarts of peaches. We still have some Hatch chilies to prep for canning, and strawberries to make into freezer jam. I love canning, freezing or dehydrating our foods to prep for winter! The look of jars filled with homemade foods is just awesome to me.... makes me happy and fulfilled in many ways. I don't know if that is the same for other people, but sure does bring a smile on my face.
We went to Belt this afternoon to pick up our Bountiful Baskets fruits and veggies. I had contributed to BB for their extra fruit pack, a case of strawberries and veggie pack. Lots of good plums, pluots, apples, and Asian pears. The extra veggie pack had 3 different onions, some garlic, green peppers, Italian parsley, eggplant, and a couple other things. We are set for at least a couple weeks!!! I'll be making the freezer jam from this case of strawberries.The regular veggie and fruit was full of good stuff, too!!! The only thing that probably won't be eaten by us, is the eggplant and the Italian parsley.... we will give to our neighbor.
Our tomato plants are giving us a few ripe ones, a few at a time. Since this is Montana, as we already have had a frost, that killed the cucumber plants, it won't be long before the tomato plants have the same fate. We will bring in most of the tomatoes and let them ripen on newspaper. There may be some green tomato relish and fried green tomatoes in the works, too! :)
Here, Dear Reader, is a green tomato relish from Mother Earth News:
10/9/2009 12:51:03 PM
If you are looking for a great recipe for green tomatoes at the
end of the garden season, may I suggest trying green tomato relish?
Green tomato relish was the first thing I canned as a young wife and
mother. My minister’s wife, Marie Beck, taught me how to make it, and I
still have the recipe card she wrote for me more than 30 years ago. It
only requires a few ingredients, is easy to make, and is delicious
served with roasted pork or on hot dogs. Yields about 7 pints.
Ingredients: 25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed
Instructions:
1. Chop, process or grind all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.
2. Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes.
3. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.
Ingredients: 25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed
Instructions:
1. Chop, process or grind all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.
2. Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes.
3. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.
Read more: http://www.motherearthnews.com/Relish/How-To-Make-Homemade-Canned-Green-Tomato-Relish-Recipe.aspx#ixzz26amJcEjY
Here is a recipe for Fried Green Tomatoes
10/8/2009 11:44:55 AM
I'll take fried green tomatoes almost any way you throw them at
me, but I like to boost the classic preparation of this Southern
specialty by adding hard grated cheese to the breadcrumb mixture. The
cheese melts into the crusts as they fry, which is of course tasty, but
is also useful for keeping the breading together.
Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp Cajun seasoning blend
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil
Instructions:
Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.
Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.
Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.
Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.
Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.
Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.
Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!
Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp Cajun seasoning blend
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil
Instructions:
Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.
Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.
Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.
Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.
Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.
Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.
Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!
Well, enough writing for tonight. I need to get back to homework...... wellll, that is after the Hubby and I made some banana bread from some VERY overripe bananas!!!
Take care, Dear Reader.
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