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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 09.06.04
Montreal

GREG DUNCAN

Fried green tomatoes, and more

You say tomato, I say to-mah-to.

Let me guess. You've been griping about the bounty of green tomatoes that you have successfully grown this summer.

You are not alone.

It has been one of those years where there have been no hard and fast rules to gardening. It has all been about adaptation and patience as we have witnessed cool climes, lots of rain and undesirable growing conditions. We are just a few weeks behind is all.

The unfortunate truth is that we are not likely to catch up and nor will the tomatoes. They will be coming unripe in boxes, I tell you.

On the bright side, there are many things one can do with the green bounty and our ancestors have been dealing with the great tomato dilemma for years. Thanks to them, we have an abundance of creative uses for a fall harvest of green goodies.

I'll provide a couple of traditional uses for your harvest here and I welcome further suggestions readers may have that are unique and creative for posting in the coming weeks. Send your green tomato ideas to gregduncan@sympatico.ca

Classic fried green tomatoes

Four to six green tomatoes
Salt and pepper
Cornmeal
Bacon grease or vegetable oil

Instructions

Slice the tomatoes into 1/4 to 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about three minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast.

Green tomato dill pickles -- kosher style

Green tomatoes
Stalk celery
Sweet green peppers
Garlic
Two quarts water
One quart vinegar
One cup salt
Large head of fresh dill

Use small, firm, green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, one stalk of celery and one green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for five minutes. Pour the hot brine over the pickles to within half inch of top of the jar. Put on cap, screw band firmly tight. Process in boiling water bath 15 minutes. These will be ready for use in four to six weeks. This amount of liquid fills six quarts.

Broiled green tomatoes with cheese

Green tomatoes
Celery salt
Pepper, to taste
Finely ground bread crumbs
Quarter cup grated Parmesan cheese
One egg beaten well and diluted with 2 tablespoons water

Instructions

Wash green tomatoes. Drain and dry. Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms. Sprinkle the halves with celery salt and pepper, to taste.

Combine bread crumbs and cheese. Dip tomato halves in bread crumb mixture. Then dip in egg-water mixture and again in breadcrumbs. Place breaded halves on a greased pan in a moderate oven, 375 degrees and bake until they are nearly soft. Place under broiler, turning once, until they are brown.

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