Wondering what to do with all the green tomatoes! Here’s a great recipe to avoid wasting the final harvest of the season.
Summer has come to an end. Our yard has a small blanket of crunchy leaves. Swimsuits, goggles, and sunscreens are quickly being replaced by jeans, scarves, and boots. The patio’s container garden is looking tired in anticipation of the first frost, ready to snuggle down for a long winter nap.
But, before we put the garden away for the winter, we harvest the late bloomers and last offerings: mostly herbs and still-green tomatoes. I hate to waste, so I investigated cooking with green tomatoes. I discovered that, while more tart than ripe, red tomatoes, green tomatoes are perfectly safe to eat, and even boast of a higher vitamin C content than the red counterparts. Cooking with green tomatoes adds a tangy kick. If it’s too much flavor for you, don’t use sugar unless you want a sweet-tart combination. But there is a way to tone it down. Baking soda will neutralize the higher acidity and soften the flavor.
I use green tomatoes for the first chilis of the season and the family doesn’t know the difference. So, next time life gives you green tomatoes, make something delicious! Enjoy!
1 lb, 4 oz dry beans, I used 16 bean soup mix 3 garlic cloves, diced 1 onion, chopped 6 carrots, chopped 5 small green tomatoes, diced (red tomatoes work, too!) 1 green pepper 2 small jalapeno peppers, diced 1 28oz can diced tomatoes, undrained 2 cups organic corn, optional 2 T chili powder 1 t pepper 1 t cumin 1 t garlic powder 1/2 t baking soda (optional) 1 cup white button mushrooms, chopped
Cook beans (I use a pressure cooker). Sauté garlic in cast iron skillet, followed by onion, carrots, green tomatoes, and peppers. Add sauté to pot of cooked beans, along with diced tomatoes, corn, pepper, cumin, garlic powder, and mushrooms. Stir and combine. Cook on medium. Watch and stir often or use Crockpot on low for about 2-3 hours. Taste test, and if the tartness is too much, add the baking soda. Stir until bubbles dissipate. Serve warm. Enjoy!