Fried green tomatoes

This is the last weekly meal post for 2008.  Sniff.  Sorry shouldn’t be so sentimental but I just refuse to believe another year has passed so fast.  Time flies when you are having fun, or, that’s what they say anyway.

Our winter meals are very simple and we try to stretch meals out with big pots of soup ala “depression era mode” (There’s an interesting article in the LA Times regarding cooking and eating what you have on hand — will post that soon)  In fact I have so many post in my drafts, I could have another posting blitz.

Last week got an email from a Freedom Gardener asking what to do with green tomatoes.  Our tomatoes, though ragged around the edges, are still hanging on loaded with green and semi ripe tomatoes.  An easy way to ripen green tomatoes is what grandma use to do, stick a few of them in a paper bag.  Or you could try  a few of those green tomato recipes (there are loads online if you type in “green tomato recipes”)  From fried green tomatoes, (I like to use cornmeal instead of breadcrumbs) green tomato relish or how about green tomato chocolate cake.   Hmmm, wonder what that one taste like.  I guess it’s just like zucchini chocolate cake – add chocolate to anything and it works I suppose.

Anyone care to share how you use up your green tomatoes?


Breakfast – homemade acorn pancakes with homeraised duck eggs and homegrown honey
Dinner -homemade tortillas with homemade spanish rice (homegrown tomatoes and HG frozen peppers) topped with organic black beans and cheese


Breakfast – homemade stove top granola made with homegrown honey
Lunch – leftovers from Saturday dinner
Dinner – homegrown tomato organic cheese sandwich


Breakfast – homemade stove top granola made with homegrown honey
Lunch – creamed homegrown greens soup
Dinner – creamed homegrown greens soup


Breakfast – homemade stove top granola made with homegrown honey
Dinner – creamed homegrown greens soup
Lunch – homegrown fried green tomatoes with CA organic rice and homegrown salad


Breakfast – homemade stove top granola made with homegrown honey
Lunch – homegrown tomato organic cheese sandwich and homegrown salad
Dinner – homemade herb pizza crust topped with homegrown tomatoes, canned homegrown peppers, green onions and homegrown salad


Breakfast – out
Lunch – out
Dinner -out


Breakfast – homemade stove top granola made with homegrown honey
Lunch – creamed homegrown greens soup
Dinner – HG salad greens, homemade acorn biscuits, homemade tomato sauce (HG tomatoes, peppers, green onions, herbs) with organic whole wheat pasta topped with organic Parmesan cheese


  1. Fern says:

    Green tomatoes make a fine addition to pasta. Saute them in a bit of butter, mix them into the pasta, add a dusting of parmesan cheese.

  2. ruthie says:



    Just kidding. 🙂

    I was predicting this week’s menu
    Homegrown cassabanana soup with acorn cornbread
    Homemade sprout bread with organic cheese and homegrown cassabanana
    Homemade herb pizza with homegrown tomatoes, peppers, and homegrown cassabanana

    I’m guessing the goats are enjoying it.

  3. Martha H says:

    Love the meal postings. Everything always looks yummy!

    Would it be possible at the next potluck event to have a short demonstrate showing the process to produce the acorn flour, by you or the person who produced the flour? It sounds like an interesting food, and acorns are so plentiful here in SoCal, that it would be nice to know how to use them. Are there certain varieties of oaks/acorns that can only be used, or that cannot be used? For example, I thought that some acorns’ tannins made them unsuitable for use.

    Thanks for all you do.

  4. Meg says:

    We had too many green tomatoes from a freak early hard freeze to just make fried green tomatoes, s we used several pounds of our green tomatoes to make and can some green tomato chutney. This Thanksgiving we made a mock-mince pie out of two of the jars of the green tomato chutney. It was delicious!

    If interested, you can see photos of the pie at http://www.flickr.com/photos/vintageflapper/3071035174/
    and at


  5. Donna says:

    If you do an acorn flour demo, could you videotape and post?

    What’s your favorite dressing for your salads? Our usual is meyer lemon juice and olive oil with herbs thrown in. Looking for another light dressing that won’t take away from the delicate lettuces.

    Looking forward to the new year’s meals.

  6. Cygnus MacLlyr says:

    Happy to say I rcvd “permission” to expand the backyard garden, effectively doubling its size. Just “discovered” your site yesterday; the pictures look SO Delicious… can’t wait ’till summer, when my plate looks like this because of my own efforts!
    BEAUTIFUL site, and work… Can’t thank you enough…


  7. Stacy says:

    I finally got around to making acorn pancakes tonight (had to use the last of that milk starting to turn!) – yum! Even the 3-yr-old deemed them edible. ;P

    I’d be happy to give an acorn demo if you’re interested in making that happen. Just let me know when you get around to making plans for January’s gathering. 🙂

  8. Chookie says:

    I’m sorry, I just can’t figure out what those things in the picture are. That’s rice and salad at the back, so are they the tortillas? I’ve only seen the commercial kind as there aren’t many Mexicans in Sydney.

  9. redclay says:

    My neighbor uses green tomatoes as a direct replacement for green apples in a pie. I know, it sounds strange but it works. He brought me a slice when we had our first freeze this fall (to combat the dubious look I gave him when he told me). He insists that they have to be absolutely green for it to work.

  10. Mia says:

    I’ve always wanted to make green tomato ketchup and green tomato salsa. Haven’t managed it yet tho……

  11. Sue Charboneau says:

    I have made the mock apple pie (green tomato pie) my husband likes it, he is allergic to apples. I like to fry green tomatoes and use like eggplant in green tomato parmesean and casseroles, I don’t tell the kids, they eat it so give the green tomatoes a try.I have not tried ketchup, but have made chutney.I have used them chopped finely as a sauce for enchilladas.I bread them, sliced, and freeze (for fried green tom), to use in casseroles,I chop finely and freeze for later use.

  12. Janet says:

    Don’t know about green tomato chocolate cake, but made a green tomato cake that was reminiscent of carrot cake–except for the color, of course: http://foodperson.com/2008/10/15/great-green-tomatoes/.

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