Tag Archives: green tomatoes

Quick Garden Tour: Early October

8 Oct
by Deanne

Photo of October Garden Tour

In the spirit of our summer-long monthly garden tours, I took a picture the other morning that says a lot about the state of our garden.

Photo Seven Sheets of Tomatoes

Today, Steve decided to bring all the tomatoes inside. Now we have seven baking sheets of tomatoes spread out in various stages of ripeness.

Last year green tomato time didn’t happen until the end of the month. 

Hmm…I wonder if I should make Rescue Me Pie again this year?

Or how about muffins with green tomatoes?

Hmmm….I think I remember Francine mentioning that she made a Green Tomato Soup.

How is your garden doing? Do you have any green tomatoes?


Autumn Glory Muffins: Oat Flour, Flaxseed, Green Tomato and Banana

28 Oct
by Francine

Growing up, Saturday mornings were celebrated by making warm, delicious muffins…from a box. Since then my family’s taste buds have been enlightened and while those childhood muffins were yummy and easy to put together, they weren’t the most wholesome.

Recently I’ve been on a muffin hiatus since I’ve cut (almost all) gluten from my diet. But when I saw this muffin recipe in Everyday Food’s September issue, I was inspired to make these muffins my own way. Our plump green tomatoes (which are slowly turning pink) were shouting, “yeah! muffins!” I also wanted to use oat flour (very easy to make: all you need is rolled oats and a blender).A photo of the ingredientsI made a few (kinda big) adaptations to the recipe. It is now gluten and dairy free. :)

Autumn Glory Muffins

Adapted from Martha Stewart
  • 1 cup rolled oats, ground (pulse oats in blender until flour-y)
  • 1/2 cup brown rice flour
  • 1/2 cup flaxseed, ground (pulse flaxseed in blender until flour-y)
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated green tomatoes (grate 2 medium sized tomatoes, no peeling required.)
  • 1 mashed ripe banana
  • 3/4 cup soy milk
  • 1 egg, lightly beaten
  • 1 Tbsp. vegetable oil
  • 1 teaspoon pure vanilla extract
A photo of the MuffinsDirections:

Combine ground oats, ground flaxseed, brown rice flour, brown sugar, baking soda, baking powder, salt and cinnamon in a mixing bowl. Stir dry ingredients together.

Use a grater with large holes to grate two green tomatoes (about 1 cup). If a lot of juice forms when you are grating the green tomatoes, discard it because you don’t want the batter to become too runny.  Mash 1 medium sized banana.  Add grated green tomatoes and mashed banana to the dry mixture.

In a small bowl whisk together soy milk, egg, oil and vanilla.  Add the egg mixture to the flour mixture.  Stir until well combined.  If it is too wet, you could add some rolled oats to thicken it (I had to do this).  You could also add some walnuts or unsalted sunflower seeds (I didn’t do this, but I think I’ll do it next time).

I used silicone baking cups which don’t require greasing. Spoon the batter into muffin cups.

We have a countertop convection oven. Convection ovens move hot air around the food, enabling lower cooking temperatures. I’ve hear that this type of oven is ideal when baking gluten free. I baked the muffins at 325 degrees for 10 minutes. Then I took them out, rotated the tray (for an even bake) and baked them 10 more minutes (a total of 20 minutes). If you have a conventional oven, follow the temperature and time for original recipe: 350F for 20-25 minutes.

Allow the muffins to cool before eating.  We tasted one right when it came out of the oven (excitedly and hungrily), but the ones we had later were much better, as they cooled a lovely crunchy top formed.

I think this recipe is a great one for creative variation. I’m looking forward to making them again and trying apple sauce, pumpkin or maybe even carrot (tastes of carrot cake are dancing in A photo of a muffinmy head) in place of the banana and green tomatoes.

If you make these, I’d love to hear what variation you came up with.

Happy muffin making!

Rescue Me Pie

23 Oct

A Green Tomato Pie

by Deanne

Since we received two bucketfuls of green tomatoes, I’ve been scanning the web to learn about what  you can do with them.  I learned that tomato gardeners pay careful attention to the frosts.  They leave their tomatoes on the vines until a big frost is predicted (sometimes called the killing frost). When a killing frost is expected, they quickly harvest their tomatoes—it doesn’t matter if they’re green, pink or red.  They rescue the tomatoes just in time.

Imagine being a tomato and having no control over when you’ll be taken in by your gardener.  As it keeps getting chillier and chillier, the tomatoes may be saying, “Rescue me please, it’s getting cold!” Little do they know that what awaits them in the warm house is a sharp knife and a hot oven.

My mother-in-law mentioned that she has heard of green tomato pie and that supposedly it tastes like apple pie.  I found this recipe from blogger Alanna Kellogg of A Veggie Venture.  I made this pie crust, which was recommended in the recipe.

A photo of the pieI made a few adjustments to the recipes.  First, I chilled the bowls I used for making the pie crust.  Steve, my baking husband, suggested I do this, and I think it made the dough easier to work with. Also, I poured off most of the liquid that formed when the tomatoes were ‘marinating’ in the cinnamon and sugar.  Pouring off most of this liquid before putting the tomatoes in the pie was a good move because otherwise I think the pie filling would have been too runny.

Both recipes, the filling and the crust, are keepers.  In fact, the pie crust may be the best I’ve ever had.  Both Francine and I agree that it tasted like shortbread. However, I would like to replace the shortening with something less processed but not sure what yet.  (More butter?)

Not only did my customer rescue the green tomatoes from her garden, this pie rescued me by being really good. You see, I’ve had  more than a few cooking and baking failures (chocolate chip cookies that resemble charcoal briquettes, anyone?).  So it was exciting to have a baking success!  Rescue Me Pie tasted very good; everyone who had a slice agreed that it might even be better than apple pie(!).  

Even though I’ve set A photo of the Pieoff the fire alarm more times than I’d like to admit, I do have some pie crust experience.  As a little girl, I would sit in the kitchen while my mom made pie crust.  She’d talk about what she was doing, “it doesn’t matter if it seems crumbly, you have to patch it together.”  She’d give me bits of pie crust dough and like a little mouse I’d nibble them up.

Green tomato pie is tasty and as easy as apple pie.  It tastes like it too, which makes me wonder, can most things taste like apples with some cinnamon and sugar?

Have you ever tasted a green tomato pie? If not, are you willing to give it a try?

Two Bucketfuls

20 Oct

Look what we got…A photo of Green Tomatoes

One of our customers dropped them off this afternoon.  Any ideas about what we should do with them?

In college I made a sweet green tomato bread and of course, there’s always Fried Green Tomatoes.