Green tomatoes

... what to do.

Russ Priestley

Now that it is the time for green tomatoes, at least locally. Here are two tips for the neophyte gardener. Green tomatoes can be wrapped individually in newspaper and placed in a cool spot. They will ripen to bright red in a couple of weeks or more. You may enjoy the end of your crop for Thanksgiving.

And here's a recipe which you may utilize now. I heard it first from Paul Parent who ran a program of garden advice for many years on a major Boston radio station. It started as a one hour program on Sunday morning, but soon, due to popular demand, it was extended to two, then three and finally, four hours. He now owns a florist and garden business in Scarborough, ME.

Are you ready for this? It's Raspberry Jam made with green tomatoes.

3 cups of green tomatoes finely chopped, or put into your blender
2 cups of white sugar
one .6 ounce pkg., or two .3 oz pkgs. Raspberry gelatin
Mix all ingredients in a saucepan and bring to a boil. Cook at a low boil for 20 minutes, stirring occasionally. Let cool. Put into peanut butter jars which have a liner seal in cap, or seal with wax. It may also be frozen, until used. Seeds from the tomatoes, plus the gelatin will taste like Raspberry Jam. As an alternative, Strawberry flavored gelatin may be used.

November 3, 2,000

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