May 18, 2008
Green Tomatoes
I did not fill the boxes. Filling them would have made me happy, but not filling them has not made me sad, just disappointed. The day raced by with unexpected turns and I was sidetracked. Everyone is asleep now and just as soon as I post this entry, I will begin filling those boxes with clothes from the laundry room; clothes that sit on open shelves week after week; no one here wants them, someone else may.
I have green tomatoes and chow chow on my mind today. I remember a small garden along side of my grandparent’s house that my grandfather tended and I remember the anticipation of green tomatoes and the day they would spend making chow chow. It was an event, not something you tried to squeeze into the summer. The garden was small and so was the kitchen, but somehow they turned out enough tasty green relish to last the year. The process is a bit thorny and the kitchen is completely consumed by it, but the taste is truly irreplaceable. Again, I hope I can find the time in summer to make a batch. I have planted extra tomato plants this year so that I have plenty of green tomatoes to spare. I will post my grandmother’s recipe for you in case you care to try it. It is (psychologically) difficult to pick a bucket of beautiful green tomatoes, but, as I said, it is worth it.
Chow Chow
1 small cabbage
2 cups chopped onion
2 cups chopped green tomatoes
2 cups chopped bell peppers (about 4)
3 T salt
Chop, combine and let stand for 4-6 hours in a cool place.
Drain well.
Combine: 2 ½ cups of vinegar
1 ½ cups sugar
2 t dry mustard
9 t turmeric
½ t ground ginger
2 t celery seed
1 t mustard seed
Simmer for 10 minutes.
Add vegetables and simmer for 10 minutes.
Pack mason jars and process.
The turmeric and ginger are good for combating inflammation. Try to use the peppers from your garden. Bell peppers are on the list of the most tainted veggies. As I said, this takes time and is a bit messy, but it is such a treat to open a jar in the middle of winter and serve with hot chili or Great Northerns and rice.
Till next time,
p.s.
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