The weather has turned wet and cold in New Hampshire and the tomatoes on the vine won’t be ripening. Yesterday I pulled all the tomato plants and gathered about a dozen green tomatoes to make preserves. Yes, green tomato preserves. A little bit tart. A little bit sweet. A little bit bitter. And a whole lot delicious.
I cut the tomatoes up into chunky pieces, seeds and skin included,
and added enough sugar and lemon juice to suit my taste.
It all cooks for an hour and a half or so until thickened. I never remove the seeds as most recipes call for. The smaller seeds are tasteless and the larger ones add a bit of bitterness that I like.
My green tomatoes made 7 half-pints of preserves. Six are pictured here and one jar is in the refrigerator, half eaten on toast at breakfast this morning.
Maybe not so much anymore, but when I grew up, there were distinct regional differences in what folks ate. In Ohio, where mister gardener was a member of a large German farming community, sauerkraut was considered a staple. I had not tasted sauerkraut until I moved to Ohio in my mid-twenties. But I did like it on my first Reuben sandwich. mister gardener has become our main cook these days and there is always a head of cabbage in the refrigerator that he’ll use in a variety of recipes.
From my home state, biscuits were a staple, a food that mister gardener absolutely does not like. Rolls were his mainstay. Every now and then, I hunger for a good biscuit like my mother made but, alas, I don’t have her perfect recipe. I’ve tried unsuccessfully to duplicate it through the years. This morning I tried one that flashed up on my Facebook yesterday. The ingredients were simple: self-rising flour, frozen butter, buttermilk. Stir 15 times, roll out and fold 4 times, cut out and bake.
In Virginia, we always had a little country ham (Edward’s Ham) to accompany biscuits but bacon was my substitute this morning. First glimpse right out of the oven was promising, but the first bite was a DUD! Although flaky as promised, the biscuits were TASTELESS next to the memory of my mother’s. Another recipe in the trash, but I’ll keep trying. Sigh….
I remember my mother throwing ingredients together without measuring, rolling out, then cutting biscuit dough in squares to feed a family of 9. The result was always perfection. Who has a good old Virginia recipe to share?