More On My Mind over Rhonda's
Friday, March 18, 2011
On My Mind : green tomatoes and golden zucchini
I have an abundance of green tomatoes and heirloom golden zucchini right now. Very few of the tomatoes have ripened, and I suspect it is due to the unusually high rainfall we've experienced this summer. The cold mornings hint to the inevitable frosts, that has already caused the zucchini plant to start withering. I am thinking green tomato pickles and zucchini chutney.
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Nothing nicer than home made pickles!
ReplyDeleteYour zucchinis look gorgeous! Know all about the green tomatoes - our tomato plants grew so well this year - and less than 20 ripe tomatoes. And we don't even get to eat them .. our little dog gobbles them up as soon as she deems the colour rosy enough!
ReplyDeleteI have an AWESOME recipe for Green Tomato Chow Chow; it's a relish thats good on beans, hotdogs,etc.... I'm hoping for an "excess" of green tomatoes myself but we are just starting our garden for this year so it will be awhile. Let me know if you would like the recipe.
ReplyDeleteHere is what the Chow Chow looks like...
ReplyDeletehttp://lifeforus.blogspot.com/2009/10/rain-and-more-rain.html
I had the same trouble with tomatoes not ripening! They plants are so full of tomatoes they are leaning over, but only just turning red now. I'm impressed with your zucchinis, mine have suffered from blossom end rot all season. Any tips?
ReplyDeletePickle the tomato, but I would eat the zucchinis fresh, they look so yum, slice them up in a salad like you would cucumber, or steam them lightly and smother them with butter and freshly cracked black pepper.... Enjoy! :)
ReplyDeleteThanks Becky- the recipe would be great! I've never preserved green tomatoes before. Chow chow sounds yum!
ReplyDeleteGooseberry Jam - I hadn't thought to do them raw before. Will give that a go. I've been steaming, frying, stuffing and adding to baked goods all summer. I tell you, this was one productive zucchini plant.
Farmer Liz - We have a dry climate here and when it wasn't raining this summer it was hot. I added composted sheep manure in spring and grew an heirloom variety from seed. About 6 plants. Perhaps there is more humidity where you are?
By all mean pickle the green tomatoes, zucch's are great bbq or done on the griller.
ReplyDeleteHi Tania,
ReplyDeleteFound you while looking around blogs, and have decided to become one of your followers.
Looking forward to getting to know you through your blog.
Best wishes from a fellow Tania in South Australia...
Oh yes I like Rose's suggestion! Grilled Zuc ... Yum!
ReplyDeleteGreen tomato pickles are my fave, I'd love to make them, one day!
ReplyDeleteMel - Hunter Valley, Aus
I've never had a green tomato pickle. How intriging! The zucchinis are delighfully striking in color. Quite beautiful I'd say.
ReplyDeleteI don't know if this is a tip or not, but when we have green tomatoes we put them in a single layer in a brown paper bag and close it loosely. We check them every day and for whatever reason (perhaps because they are trapped together releasing gases or whathaveyou) they seem to ripen up pretty well. We pull them out as they turn red. Of course, its never as great as vine ripened, but it works for me at least to can.
golden zucchini! I have never seen it before!! you are RICH!
ReplyDeletehttp://bettermebetterworld.blogspot.com/
I just LOVE pickles and chutneys! So fun to make and bottle and so delious and homey to eat and give as gifts! Hope you have a nice time cooking them all up....will you show pictures of the finished products? Maybe recipes? I also wanted to say THANKYOU so much for becoming a Lillabilly follower...I really appreciate that! :)
ReplyDeleteThanks for the tip BLD in MT. I will give it a go. Lillabilly, I will post pics and recipes (if successful, I've never preserved before!). Look forward to following your blog :)
ReplyDeleteThanks Tania :) Likewise!
ReplyDelete