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In Barb's Garden

it's Harvest Time!
by Barb Foster
by Barb Foster


Inspired to nuture, Barb Foster took up gardening over a decade ago. She has a particular passion for this areas hardy perennials.

Barb collects her own seeds, grows seedlings in a greenhouse and has 500 sq ft of growing beds plus numerous perennial flower beds in her Zone 1b garden in Chetwynd, B.C.

Barb writes weekly for the Chetwynd Echo.

September 21, 2008

It should be Harvest time! The frost is coming soon and the Tomatoes are still on the vine. For some reason this year few Tomatoes have ripened. Not just my Tomatoes, but several gardeners have mentioned that their Tomatoes are still green. So instead of waiting, and risking loss of the crop to frost; I have decided early harvest might be an a better alternative. I will store the Green Tomatoes in the crisper of the refrigerator. As I can use them I will bring out a few and keep them in a warmer place to ripen. I also have decided to try using some while they are still green. I have never before cooked with Green Tomatoes so I've done some research on the internet and shall try some of the following recipes.

Stir Fried Green Tomatoes:

2 tbsp. vegetable oil,
1 1/2 c. green and/or red sweet peppers, cut into strips,
1 c. sliced mushrooms and/or cubed potatoes,
1 c. celery, sliced diagonally into 1/2 inch pieces,
2 tbsp. chopped onion,
1/2 clove crushed garlic,
1/4 tsp oregano,
1/4 tsp salt,
1/2 tsp. hot pepper sauce,
4 green tomatoes, cut in wedges,
1/4 tsp. sugar,
1/2 tsp wine vinegar,

Heat oil in Wok; add everything except tomatoes. Stir-fry over med. heat until peppers are tender-crisp. Add tomatoes and cook until tender-crisp. Serve over cooked rice.

Fried Green Tomatoes:

1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. milk
3 tbsp olive oil
4 green tomatoes,sliced 1/2 inch thick
1/4 cup minced fresh chives
2 lemons, cut into wedges

In a small bowl, combine the flour, salt and pepper. Pour milk into another small bowl. In a large skillet, heat the oil over medium heat.
Dip each tomato slice into the milk and then the flour. Fry the slices in HOT oil until golden, about 5 minutes, turning once or twice. Drain on paper towels. Sprinkle with chives and serve with lemon wedges.


2 lg., firm green tomatoes
Flour, as needed
Salt & pepper
2 tbsp. bacon grease
Oil to barely cover pan
1 (12 oz.) can evaporated skim milk

Slice tomatoes into 1/2 inch slices. Salt and pepper one side, dip into flour, spread on platter. Begin heating bacon grease and oil. Flip tomato slices over, flour on reverse side. Gently slide tomatoes into pan, brown on one side, taking care not to disturb browned crust. Brown other side, adding just a little more oil if needed. Remove slices, turn heat down. Add 1 tablespoon flour. Gradually add milk, stirring until thick. Pour over tomatoes. Serve hot.

FRIED GREEN TOMATOES with optional Gravy:

6 green tomatoes, sliced 1/2 inch thick
1 tbsp. sugar
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil

Sprinkle tomato slices with sugar; let stand 15 minutes. Blend flour, salt and pepper; use to coat tomato slices. Brown tomatoes over medium-low heat, on both sides, in 2 tablespoons oil. Keep each batch warm until all tomatoes are fried, adding more oil as necessary. May be served as is or make optional gravy to pour over.

Gravy: Add 1 tablespoon of remaining flour to oil, brown lightly. Add 1 cup of light cream to skillet, stirring to loosen drippings. Heat until thickened.

Stir-fried Mushrooms and Green Tomatoes:

2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1 1/2 tsp sesame oil
1/2 tsp ground ginger
1/8 tsp ground red pepper
1/4 c.veg. oil
2 c. sliced mushroom caps
4 green tomatoes, peeled and cut into 1/2-inch-thick wedges
1 red onion, cut into wedges


Combine first 6 ingredients. Place a wok over medium-high heat. Heat a little veg oil until hot. Add mushrooms; stir-fry 2 minutes. Remove from pan; set aside. Add a little more veg. oil. Add tomatoes; stir-fry 3 minutes. Remove from pan; set aside. Add a little more veg oil. Add onion; stir-fry 2 minutes. Return mushrooms and tomatoes to pan. Add vinegar mixture. Bring to a boil, and cook 30 seconds, stirring constantly.

Curried Green Tomatoes:

2 tbsp olive oil
2 tbsp minced onion
1 tsp sweet curry powder
2 cups green tomatoes, diced

Salt and pepper

Heat the oil in a saucepan over medium heat. Stir in the onion, and sauté 3-4 minutes. Add tomatoes, and cook slowly until well heated, 8-10 minutes. Stir in the curry powder; if the mixture seems dry, add a few tablespoons of water. (After 5 minutes, add cooked chicken or other leftover meat, if desired.) Season with salt and pepper, and serve with steamed rice.

These are just a few samples of the exciting things you can cook up using those green tomatoes. Bon appetite!

Your questions and tips are most welcome.

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