Saturday, October 13, 2012

Green tomatoes

 Last weekend brought the first frost to KC, and therefore a huge harvest of summer veggies from our garden.

The above photo shows the bounty of produce that we brought in from the yard on Saturday afternoon- green tomatoes, cucumbers, watermelons, cantaloupes, Anaheim peppers, jalapeno peppers, green beans, chard, and basil. This led to a good deal of processing. We made juice with the melons, and froze three huge batches of pesto with the basil, as well as one batch of just basil. I can't wait for the bright flavor of summer basil to come out of the freezer in the depths of winter.

The one thing I wasn't sure what to do with were the green tomatoes. I have had Fried Green Tomatoes once, and enjoyed them, but wasn't really ready to jump into this myself. A few ripened in a box with shredded newspaper, but most were still green. So, we found a soup recipe that sounded interesting, and which we made tonight. The soup tasted like a BLT in a bowl- fresh and like the flavor of a warm summer day, an especially nice meal on a rainy fall day. It's worth seeking out green tomatoes at the farmers market just for this fantastic soup!

Green Tomato Soup:

Heat about 2 tbsp of olive oil in a large, heavy stock pot.

Saute one and a half cups of scallions, two cloves of garlic, five ounces of ham (we used veggie "ham" slices) and one bay leaf for about five minutes.

Add two pounds of chopped green tomatoes (keep seeds and skins on), two cups of water, one cup of vegetable broth, and salt and pepper to taste. Simmer for about 25 minutes.

Serve with a dollop of sour cream and a side of fresh bread.


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