Dealing with green tomatoes when phytophthora has ravaged the bushes: What are the options?
In the heart of the Southern kitchen, fried green tomatoes reign supreme as a classic dish. This culinary delight can be served with a zesty hot sauce or accompanied by meat, offering a unique twist to traditional fare. To prepare this Southern staple, green tomatoes are sliced, coated in flour, egg, and a mixture of cornmeal and pepper, before being fried in oil for a crispy, golden exterior (1-3 minutes on each side).
But the versatility of green tomatoes doesn't end there. When the season doesn't turn out as expected, it's essential to use every fruit wisely. One such option is the creation of an aromatic sauce. This tantalizing concoction, simmered for 45-60 minutes until thick, can be canned in sterilized jars for long-term storage. Made from green tomatoes, onions, apples or pears, peppers, garlic, ginger, lemon juice and zest, vinegar, sugar, and spices, this sauce keeps fresh in the fridge for 2 weeks and up to 2 years after pasteurization. The farmer highly recommends giving it a try, claiming it to be "incredibly delicious! It's a shame it's not more popular."
Green tomatoes also shine in various recipes that embrace their firm texture and tangy flavor. For instance, they make perfect pickles, providing a delightful tangy crunch. Quick pickles or refrigerator pickles are ideal for those looking for a quick fix, while more traditional pickling methods can also be employed.
Salsa Verde or Green Tomato Salsa is another fantastic option, offering a tart, flavorful condiment when combined with peppers, onions, and herbs. Grilled or roasted green tomatoes are a wonderful addition to any meal, their firmness withstanding the heat to deliver a smoky or caramelized flavor.
When dealing with green tomatoes from plants affected by late blight, it's crucial to avoid using any diseased or heavily damaged fruit. However, slightly affected but intact green tomatoes can be cooked thoroughly, ensuring the elimination of pathogens.
In conclusion, recipes that rely on the firm texture and tartness of green tomatoes — especially frying, pickling, and salsas — are ideal ways to use unripe tomatoes that won’t ripen due to disease. So, next time you find yourself with a bounty of unripe green tomatoes, embrace their unique flavor and texture in these delicious recipes.
References:
- Everyday Family Cooking. (n.d.). Air Fryer Fried Green Tomatoes. Retrieved from https://everydayfamilycooking.com/air-fryer-fried-green-tomatoes/
- Drummond, R. (2021). The Pioneer Woman. Fried Green Tomato Caprese. Retrieved from https://thepioneerwoman.com/cooking/recipes/a68746/fried-green-tomato-caprese/
- A Couple Cooks. (2018). 5 Ways to Use Green Tomatoes. Retrieved from https://www.acouplecooks.com/ways-to-use-green-tomatoes/
- A Couple Cooks. (2018). Quick Pickled Green Tomatoes. Retrieved from https://www.acouplecooks.com/quick-pickled-green-tomatoes/
- A Couple Cooks. (2018). Green Tomato Salsa. Retrieved from https://www.acouplecooks.com/green-tomato-salsa/
Science supports the notion that green tomatoes, rich in nutrients and antioxidants, contribute to health-and-wellness. Incorporating them into fitness-and-exercise routines through dishes like fried green tomatoes, pickles, and green tomato salsa, can also offer a satisfying element of nutrition.
