I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

Have you considered rippening them off the vine? Put the green tomatoes in a
papar bag with some apple slices and wait for them to turn red. They won't be
as good as red tomatoes off the vine, but better than what's in the
supermarket.

Sherwin D.

wrote:

I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

Eat them green as fried green tomatoes. I had done so for the first
time this year and they're great. No need for a fancy recipe, just
fried as they are. Excellent.

Just wonder whether you could freeze them green and eat them at your
liesure?

On Fri, 05 Oct 2007 08:45:51 -0700, wrote:

I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

On Oct 6, 8:53 am, Steve Newport wrote:
Eat them green as fried green tomatoes. I had done so for the first
time this year and they're great. No need for a fancy recipe, just
fried as they are. Excellent.

Just wonder whether you could freeze them green and eat them at your
liesure?

On Fri, 05 Oct 2007 08:45:51 -0700, wrote:
I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

I don't think some of them will ripen, if I have to take mine off the
vine now. But a friend is a 'panicer' and I think he's going to strip
his vines before they get a chance to go much further, and, as I'm a
chef he's asking me for recipes. I wouldn't normally buy them green,
and this is the first year I grown them in this flat.

On Sat, 06 Oct 2007 04:37:17 -0700, wrote:

On Oct 6, 8:53 am, Steve Newport wrote:
Eat them green as fried green tomatoes. I had done so for the first
time this year and they're great. No need for a fancy recipe, just
fried as they are. Excellent.

Just wonder whether you could freeze them green and eat them at your
liesure?

On Fri, 05 Oct 2007 08:45:51 -0700, wrote:
I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

I don't think some of them will ripen, if I have to take mine off the
vine now. But a friend is a 'panicer' and I think he's going to strip
his vines before they get a chance to go much further, and, as I'm a
chef he's asking me for recipes. I wouldn't normally buy them green,
and this is the first year I grown them in this flat.


In many tomatoes you can look at the blossom end of the green ones. If
you see a white(ish) star there it is mature and will ripen.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I used to have an Ortho book, All About Tomatoes, that had a recipe for
Green Tomato Chocolate Cake. It was really delicious, too! Try Googling for
green tomato chocolate cake recipes and I bet you'll find some.

--

Visit insectgraphics.com for all your insect gift needs
"The Cook" wrote in message
...
On Sat, 06 Oct 2007 04:37:17 -0700, wrote:

On Oct 6, 8:53 am, Steve Newport wrote:
Eat them green as fried green tomatoes. I had done so for the first
time this year and they're great. No need for a fancy recipe, just
fried as they are. Excellent.

Just wonder whether you could freeze them green and eat them at your
liesure?

On Fri, 05 Oct 2007 08:45:51 -0700, wrote:
I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

I don't think some of them will ripen, if I have to take mine off the
vine now. But a friend is a 'panicer' and I think he's going to strip
his vines before they get a chance to go much further, and, as I'm a
chef he's asking me for recipes. I wouldn't normally buy them green,
and this is the first year I grown them in this flat.


In many tomatoes you can look at the blossom end of the green ones. If
you see a white(ish) star there it is mature and will ripen.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 6 Oct 2007 08:45:00 -0700, "tuckermor"
wrote:

I used to have an Ortho book, All About Tomatoes, that had a recipe for
Green Tomato Chocolate Cake. It was really delicious, too! Try Googling for
green tomato chocolate cake recipes and I bet you'll find some.


The name is Mystery Fudge Cake and the recipe can be found here. I
have the book but have never tried the recipe.
http://www.cookingwithme.com/Recipes...steryfudgecake
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Green tomato pie

wrote in message
ps.com...
I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.

In article ,
"Pat" wrote:

Green tomato pie

wrote in message
ps.com...
I've got a good recipe for green tomato chutney, and I know they're
good in some curries. Does anyone have any other ideas for their use
please?
With the nights getting so cold I'm wondering how long mine will last
on the vine, and they're still VERY green.


Fried Green Tomatoes!!! :-)

My sister used to raid my vines during the summer for large green ones
just so she could make those.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

You are kidding me !?! I gotta try that.

On Sat, 6 Oct 2007 08:45:00 -0700, "tuckermor"
wrote:

I used to have an Ortho book, All About Tomatoes, that had a recipe for
Green Tomato Chocolate Cake. It was really delicious, too! Try Googling for
green tomato chocolate cake recipes and I bet you'll find some.

"Pat" expounded:

Green tomato pie

Here's a recipe - it tastes wonderful!

Green Tomato Pie

6 each Medium-size green tomatoes
3/4 cup golden raisins
1 ½ teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1 ½ cups granulated sugar
4 tablespoons all-purpose flour
scant 1/2 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground ginger
2 tablespoons cold unsalted butter, cut into small pieces
confectioner's sugar
1 recipe Pate Brisée (use a piecrust recipe you like, this recipe
is below.)

1 Center the pastry in a 9" pie plate (the overhang will be folded up
over the filling. Chill.
2 Preheat the oven to 425°
3 Wash the tomatoes and cut them into 1/8-inch-thick slices; discard
the stem ends. Put the tomato slices in a large mixing bowl and add
the raisins, lemon rind, lemon juice and vinegar. Stir and set aside.
4 Combine the sugar, flour, salt and spices in a small bowl. Sprinkle
2 tablespoons of this mixture over the chilled pie crust and toss the
rest with the sliced tomatoes. Turn the mixture into the pie crust and
dot with butter. Fold the pastry up over the filling and bake for 15
minutes. Reduce the heat to 325° and bake for another 50 minutes, or
until the filling is bubbling and the crust is golden brown.
5 Let the pie cool completely before cutting; the filling is very
liquid and might be runny. Dust the top of the pie with confectioners'
sugar immediately before serving.

Pate Brisée (Basic Pie Crust)

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch
double-crust pie or twelve 2 1/2 to 3 inch tartlets.

2 1/2 cups all-purpose flour
1 tsp coarse salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

1 Place the flour, salt, and sugar in the bowl of a food processor,
and process for a few seconds to combine. Add the butter pieces to the
flour mixture, and process until the mixture resembles coarse meal,
about 10 seconds. Add the ice water in a slow, steady stream, pouring
it through the feed tube with the machine running, just until the
dough holds together. Do not process for more than 30 seconds.
2 Turn the dough out onto a work surface. Divide into 2 equal pieces,
and place on 2 separate sheets of plastic wrap. Flatten, and form 2
disks. Wrap, and refrigerate at least 1 hour before using





--
Ann
e-mail address is not checked

I do not think they will mature, if I have grapes with my now. But the friend is a 'panicer', I think he will bring his grapes before they get the opportunity to go further, as I was a chef he asked me the recipe. I usually do not buy their green, this is their first year, I grew up in this unit.