green-tomatoes « Tag

Posted on 28 January 2011 by

The Forever Green Tomato

By Mindy McIntosh-Shetter

The other day, my husband came home from work and said the tomatoes were not ripening.

His place of employment raises fresh vegetables that they in turn service to their employees.

The problem, it seemed, was that there were over 50 tomato plants sitting there with only green tomatoes and the tomatoes had been green for over one month.

The mystery widened when only 10 miles away, tomatoes were ripening on the vine in the Charlestown Community garden. To help explain what was going on started with the biology of a ripening tomato.

Tomatoes go through a developmental process or maturation.

During this time, several stages occur before Read the rest of this entry »

Posted on 08 November 2010 by

Alternative to Ripening Green Tomatoes

green-tomato-chutney-001By Mindy McIntosh-Shetter

For whatever reason my garden this year is full of green tomatoes.

Tomatoes of all shapes, sizes, and varieties have come to a ripening stand still it seems.

And as the taste of fall seems to fill m plate my tomatoes seem not to care.

I plan when cooler temperatures approach my garden to pick and store what is left of m crop but until that happens I am planning on using them to make a holiday treat.

This treat is one that you either like or don’t. It seems to be an acquired taste that helps use up so many loose ends that I have in m garden and in my dad’s orchard. The favorite dish I refer to is good old-fashioned Mincemeat Pie but instead of using store bought mincemeat I am making Green Tomato Mincemeat.

The recipes below appear the same but the difference is the use of lemon or orange rind and the amount that is produced. So if this is something you would like to try pick the recipe that works with what you have in the garden and in your kitchen.

Green Tomato Mincemeat I

Yields 8 pints or enough filling for 8 eight-inch pies


Posted on 02 November 2010 by

Ripening the Green Tomato

green-tomatoes1By Mindy McIntosh-Shetter

This time of every year I am faced with a dilemma that completely goes against my frugal nature.

The dilemma I refer to is what to do with my green tomatoes before a killing frost destroys the last of my tomato crop.

There does exist several schools of thought on this matter.

Some individuals just leave the fruit and use it for compost while others just leave the plants’ skeletons up until they till them under next year. But for myself that is a waste so the following hints will help you squeeze the last bit of summer out of your tomatoes by turning green ones red.

Straw Stacks

Covering the tomato plants completely with straw creates the stacks. These stacks then create a warm environment by which the fruit can ripen. Read the rest of this entry »

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Posted on 29 May 2010 by

Tomato Pickles

tomato-picklesBy David Harbilas

In past posts I’ve repeated the need to use the freshest, ripest tomatoes possible.

Now I’m telling you to find those hard, nearly green tomatoes that are grown only for mass consumption.

These are the tomatoes many restaurants unfortunately buy and use in bland salads, and they taste primarily of acid.

So why fight that? Pickling is so versatile and healthy it’s a wonder more people don’t do it at home. And it’s also very cheap, especially if you’re using those less than perfect vegetables.

  • 2 pounds under-ripe tomatoes
  • 1 yellow onion, roughly chopped
  • 5 cloves garlic
  • 3 cups vinegar, preferably cider though white distilled will also work fine
  • 1 cup sugar Read the rest of this entry »
Posted on 04 August 2009 by

Reader Question: Finding Green Tomatoes

Heirloom tomatoBy Vanessa Richins


“Is there a grower or distributor in Bakersfield, California area for “Green Tomatoes”?… Have a special recipe for relish that calls for green tomatoes! Thank you!”

Hi Marilyn! Green tomato relish sounds interesting. I’ve been meaning to try fried green tomatoes myself, and now perhaps some relish too.

I don’t know of any specific growers or distributors who sell green tomatoes, but I do have some ideas for you. These could possibly work for any area, too, for anyone else looking for green tomatoes.

1. I know you’re in an area with a lot of farms (I have relatives that live there). I would suggest calling some of them and ask what they do with the green tomatoes that are left over after the main harvests.

2. Go to Read the rest of this entry »

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Posted on 26 June 2008 by

Recipe: Green Tomato Chutney

By Thomas Cenci

We all know green tomato chutney.

It’s the first recipe that comes to mind when even mentioning the green fruit, but it doesn’t have to be just green tomatoes.

Why not try adding something else to help liven it up a little like using cardamon, coriander, chilli or even extra fruits like apple or pears. Try this recipe using poppy seeds or tell us what you add to yours.


– 2 lbs Green tomatoes
– Large pinch poppy seeds
– Half an onion Read the rest of this entry »


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