Yesterday was my first day of Fall Break and since the kids were in school I was able to bake with some peace and quiet. I had a zucchini on hand and was going to shred and freeze it anyway, so I just held back two cups for this recipe. Shhhhh, do not tell Lily, she is adamant in her hatred for the poor vegetable.
This will be a short post, but one that is essential if you have a garden full of green tomatoes.
It is the end of the growing season (at least here in Indiana) and I know we always have green tomatoes still on the vines, but until a couple of years ago I never knew what to do with them. It was suggested to me by a friend that I take the green tomatoes, wrap each one in a sheet of newspaper, and store them in a cool, dark place in a brown bag. I was not able to do this last year because our tomato crop was not the greatest, but two years ago I did and we had garden tomatoes through December. Of course there were a few that did not make it and rotted, but for the most part we had perfect tomatoes that were from our garden.
I have already started picking the green tomatoes left on the vines and since we have had some unseasonably warm weather hope to be able to pick some more into next week. Having garden tomatoes in the winter is a delicacy and you should try this if you enjoy a good tomato.
Blog by: Libby Clem