...we are still working our way through all those tomatoes we picked right before the frost...they're sorted by ripeness...and some of those really hard green ones may not ripen at all...but that's ok...just more fried green tomatoes for me...
...this year we're dehydrating a lot of them...and still eating as many fresh as we can manage...they cause little blisters in my mouth...so my intake is sadly limited...
Blisters? So sad! Are you making any sauces or ketchup?
ReplyDeletewow!! no, all our 'mater plants are just brown and shriveled now.....beautiful counter though! love, k
ReplyDeleteNope, but I wish it did. Curses to Irene and late blight. Hey but please share what you do with them. How do you use the dehydrated maters?
ReplyDeleteI sure wish my counter looked like that! Yum! :-)
ReplyDeletegoodness, i wish!
ReplyDeleteOne of the most popular chutneys to make here was 'green tomato'. It is good, but as fewer people make chutney hard to get hold of.
ReplyDeleteIn the north where I grew up people grew tomatoes with little idea of getting a salad crop. The aim was mostly for the green fruit for chutney.
Pity about the blisters. There's lots of fruit I can't eat raw - since the 'change'!
Our kitchen counters were covered too but I think my husband has turned all the tomatoes into marinara now!
ReplyDeletethe bottom shelf in my fridge is full of apples and peaches . . . i need to make sauce and pie filling . . . yum! :)
ReplyDeleteelizabeth
bitsofsunshine.typepad.com
you could make organic tomato sauce for pasta. we freeze ours that we make. alwyas nice to have on hand. we also made a big pot of organic chili and froze that.
ReplyDelete