A couple of days ago, I had to pick all of my green tomatoes. Nola and Brenda, as true Texans, suggested frying them. I cannot imagine trying to eat 10 lbs of fried green tomatoes. I love them, but 10 lbs - Yuck. Even I would get sick of that. Thankfully, some other Internet friends came to the rescue.
Several of you suggested letting them ripen on the window sill. Foxymoron suggest putting them in a paper bag with a ripe banana. She wasn't sure how it worked, but she read it somewhere. Kate arrived with the science behind this. Apparently, ripe fruit off gasses ethylene, which will help green fruit ripen. Go Kate, you are our genius.
Gardengirl shared this recipe for dill pickled tomatoes. I remember these from my childhood. She also suggested slicing them and sauteing them in a little olive oil and serving them with basil and Parmesan cheese. Yum.
Curmudgeon, one of our wonderful Weed Wackin Wenches, shared this recipe for tomato jam.
Cinj, suggested freezer spaghetti sauce. I have not found the recipe for that yet, but I am looking.
For the next couple of days I will be making pickles and jam.
Thanks to everyone who helped me out. Without you I would be drowning in green tomatoes. If anyone else would like to add to the tomato madness, chime in now.
Silence at Poor Richard's Almanac out did herself with six recipes. Thanks Silence
cinj posted her freezer spagetti sauce recipe today.
I made the green tomato jam and it is Monkey approved.
Pretty picture: Bulbophyllum mastersianum
13 hours ago