2017 Thanksgiving Double Harvest

This week your basket contains: potatoes, acorn squash, salad mix (lettuce, spinach, arugula, and mustard greens), BRUSSELS SPROUTS, PARSNIPS, CELERY, collards, shallots, leeks, parsley, sweet peppers, garlic, and pie pumpkins. Continue reading

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ZESTY GREEN TOMATO CHUTNEY

ZESTY GREEN TOMATO CHUTNEY

 

4 med. green tomatoes

3 Tbs. ghee or veg. oil

1 Tbs. minced hot peppers

½ tsp. black mustard seeds

8-10 curry leaves

1/8 tsp. saffron threads

2 Tbs. finely chopped candied ginger

½ cup diced under-ripe mango

½ tsp. salt

2 Tbs. coarsely chopped cilantro

 

Blanch tomatoes in boiling water for 30 seconds, drain and peel.  Cut each tomatoes in half, squeeze out as many seeds as possible and dice.  Heat the ghee or oil in a frying pan over moderate heat until hot but not smoking.  Drop in mustard seeds and cook until they start to “pop”.  Add the curry leaves, and in seconds carefully add the tomatoes and saffron.  Stir and cook for 15 minutes over low heat.  Add the ginger, mango and salt.  Cook additional 15 minutes stirring often until thick.  Remove the pan from the heat, stir in the cilantro and let cool.  Serve at room temperature.  From The Best Of Lord Krishna’s Cuisine by Yamuna Devi

Fried Green Tomatoes

Fried Green Tomatoes

Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

Cream of Green Tomato Soup

CREAM OF GREEN TOMATO SOUP

Base:

3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter

 

For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt

 

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.

 

When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.

Prima Sweet Tomato Pie

Prima Sweet Green Tomato Pie

 

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

Preheat the oven to 425 degrees F.

 

Make a pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.  In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell and dot with the butter. Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar. Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool on a wire rack for at least 1 hour before serving. Serve warm or at room temperature.