Subj : Tomatoes was: Storm was:
To   : Ruth Haffly
From : Dave Drum
Date : Tue Oct 04 2022 05:54:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Caprese Chicken [Recipe Recycle]
 DD>  Categories: Poultry, Vegetables, Herbs, Cheese
 DD>       Yield: 4 Servings

 RH> Looks good but I'm out of tomatoes at the moment and not going out for
 RH> a couple of days to get any. We're currently getting rain, some wind
 RH> from the latest hurricane, as of about half an hour ago, about half an
 RH> inch of rain. Storm still hadn't made 2nd landfall as of noon so I know
 RH> we're going to get more wet weather before it's all over.

 DD> My next-door brought us over a half dozen nice sized tomatoes
 DD> yesterday, last of the season as she is composting the vines and

 RH> Nice to have them so late in the season. The first year we were in AZ,
 RH> we had tomatoes into November. I picked the last of them before the
 RH> first frost, turned them into green tomato relish.

Key to that is starting your own seeds and staggered planting.  Bv)=

I've put a nice recipe at the bottom for pickled green tomatoes by the
Illinois Times food columnist, Pete Glatz. 

After the passing of his wife, Julianne (former Illinois Times food
columnist), Peter Glatz decided to retire from a 40-year career as a
dentist to reinvent himself as a chef at the age of 66. In his short
culinary career, he has worked at Chicago's Michelin-starred Elizabeth
Restaurant, Oklahoma City’s Nonesuch (Bon Appetit's "America's Best New
Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in
Minneapolis. - From the blurb on his column's page.

 DD> This was last night's supper ... a riff on my stuffed pepper recipe.

 DD>       Title: Rice & Beef Stuffed Tomatoes
 DD>  Categories: Beef, Vegetables, Rice
 DD>       Yield: 2 servings

 RH> Looks good. Steve isn't much of a tomato eater other than in sauce and
 RH> suchlike but I might make this up & freeze the extra one, enjoy them
 RH> when he's out for supper.

I really like tomatoes. My preferred burget toppings are tomato, oinion
and mayonnaise. And tomato juice is my go-to breakfast juice (as well
as throughout the day in place of a can of soda).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pickled Green Tomatoes
 Categories: Vegetables, Herbs, Chilies, Preserving
      Yield: 3 quarts

  3 1/2 lb Green heirloom tomatoes;
           - sliced in 1/2" rounds
    1/4 c  (1/2") slices jalapeno
           - chilies (w/seeds)
  1 1/2 ts Coriander seeds
    3/4 ts Fennel seeds
    3/4 ts Yellow mustard seeds
    3/4 ts Black peppercorns
  1 1/4 c  Apple cider vinegar 
  1 1/4 c  Rice vinegar
  1 1/4 c  Water
      1 c  Sugar
  1 1/2    Star anise pods
      1    Geen cardamom pod; cracked
      1    Fresh bay leaf

  Sterilize three 1 quart canning jars, along with their
  rings and lids.

  Divide the tomato slices, jalapeno slices, coriander
  seeds, fennel seeds, mustard seeds, and peppercorns
  among the jars, packing them in tightly.

  Combine the vinegars, water, sugar, star anise, cardamom
  pod, and bay leaf in a large nonreactive saucepan and
  bring to a boil over high heat, stirring to completely
  dissolve the sugar.

  Strain the mixture into the jars; discard the solids.

  Wipe the rims and threads clean, place the lids and
  rings on the jars, and tighten the rings.

  Cool the jars to room temperature, then refrigerate the
  jars and allow the tomatoes to cure for 1 week before
  eating.

  Tightly sealed, the tomatoes will keep for up to 2
  months in the refrigerator. 

  Note: For longer storage, the tomatoes can be processed
  according to the instructions for water bath canning.

  By: Peter Glatz

  RECIPE FROM: https://www.illinoistimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... No popcorn in popcorn shrimp? Then there's no point trying pot roast.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.