Green Tomatoes

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.

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I cut the tomatoes up into chunky pieces, seeds and skin included,

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and added enough sugar and lemon juice to suit my taste.

green tomato preserves 2018

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.

Green Tomato Preserves

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.

Green Tomato Preserves 2018

 

Green Tomato Preserves 2018

Not my mama’s biscuits…

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….

Not My Mama's Biscuits....

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?