Fermented Green Tomatoes

Fermenting Green Tomatoes

I love posting recipes in a single collage. (I need to find the double click that makes pictures large and larger.)

Let me know how that works for you. It is small so I will include the individual photos below. We already know I have a love of fermenting everything. It has been so hot that my plants are blossoming but not fruiting, or fruiting but not growing. When we were back in the 90's last week, my pepper plants bloomed and set fruit. They are not as big as they were in moderate heat, but will work fine for ferments.

In a clean glass jar stuff green tomatoes, peppers, garlic (and herbs, if you choose - dill, celery...). My jalapeno  ripened to a crimson red and adds a bit of color.

I save the whey from the top of my yogurt and here it looks a bit milky (on the far left). In the center is filtered water with salt. My last ferments have been one teaspoon sea salt to about ten ounces of water. I would like to reduce the sodium, so this batch has only half the salt. To the far right is my starter. I save some brine from each batch to start the next - just like yogurt.

I fill the jars from right to left - starter, water, whey - then top off each jar with a few wine "corks". The veggies must stay under the fluid to avoid ruin. Make extra water as needed to fill completely.

I carry the jars to the sink and force the lids on. Then I shake them to get a good mixing. Finally, loosen the lids so that the gas can escape during processing. Place on a plate or tray to catch overflow. I allow three days before checking, but feel free to check at two. When fermented to your liking, seal and place in cool storage. For me that is the frig. A cellar would be so nice.

Enjoy!

When these are ready, I'll update this post with serving suggestions.

YUM!

Green Tomato Fritters

Bountiful Fall Harvest meal

As we close the harvest season there remain plenty of green tomatoes on the vine. As I helped my neighbor clear her yard, I noticed she had pulled the tomato vines and left them on the ground, loaded with fruit. She had no intention of using the produce, and was gathering yard waste for trash collection.  I asked if I could take the tomatoes. Bagged up and sitting first on the porch, then in the kitchen, I began searching for recipes. Turns out there are plenty, but they required way more effort than I was interested in investing and utensils I do not have. There were the usual breaded, fried green tomato recipes, and salsa, and chow chow/relish. Lots for canning, including pickles and dips. Again, I have neither the space, time or interest; and I don’t have that many tomatoes. 

This is an adapted recipe which I just made and taste wonderful. It was still a bit of work, but I had the time and other things to do.

Green Tomato Fritters

Slice green tomatoes ( I used twenty small).  Sprinkle with salt and pepper; leave to set for a bit.

Grind tomatoes in food processor (I used my Magic Bullet – pulse); leave to drain over a strainer

Squeeze out excess juice and toss (or compost). This left about two cups of tomatoes.

Add onion, garlic, peppers (as desired – for seasoning)

Mix one egg, 1/3 cup Parmesan Cheese, 1/3 cup baking mix (I used buckwheat pancake mix)

Fry in hot skillet with oil or butter. Low to medium heat works best to cook thoroughly. I enjoyed mine plain, but served with Greek yogurt would be an idea treat.

Enjoy!