Excerpt from the Market Newsletter originally published on 13 Oct, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Last week I got a request for green tomato recipes, and especially fried green tomatoes. When I was growing up, green tomatoes always went into relish (I never heard of fried green tomatoes until the movie came out) so I’ve given you my mom’s green tomato relish for the second recipe. About this time of year she’d start watching the weather forecast for frost (this was in Spokane, you see), and when it was likely to freeze she’d go out and pick all the tomatoes, ripe or not. The red ones got eaten right away, the green ones got put aside for relish, and the in-between ones went on the kitchen windowsill to see if they’d ripen (the cats always managed to knock at least one off, but they were too green to squish so Mom put up with it). Then the food grinder would come out and the relish-making would begin. This was a rather messy undertaking, because no matter what we did the grinder dripped. There was a big yellow plastic bowl that went on the floor under the grinder (the rest of the year it was used for popcorn) but it didn’t catch all the splashes. Everybody in the house took turns turning the handle (funny how Dad always had errands to run…) and the kitchen filled with steam from the sterilizing jars while we cranked, it seemed, for hours. Enjoy!
Fried green tomatoes
1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Green tomato relish
Put the following through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red peppers
4 green peppers
8 small onions
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated. Makes about 10 1/2 pints.
From: Dorothy Huffman’s recipe collection