A True Family Farm

When our boys help in the gardens they represent the fifth generation of the family to work the soil on Kimker Hill. Four generations still live on the farm today. Strong family bonds and a deep love and respect for the earth influence all of our farm practices.

Our gardens provide us with the best and purest of food, matchless beauty, and the ultimate earth science classroom for our homeschooled boys.

Sustainability is a popular buzz word among small scale agriculture. To us it means giving more than you take. Putting back what you use. Remembering that this beautiful earth will last forever and it's our commision to care for. In our gardens we try hard to follow these ideals and work with the earth's design, not against it.

Tuesday, September 23, 2008

Green tomatofest at our stand this Saturday!

Get out your best recipes for green tomatoes! My husband and sister informed me that we now have an abundant supply of large green tomatoes! I will be bringing boxes of them with me this weekend.

If you have a favorite green tomato recipe, please post it for all of us to try!

Here are a few recipes I found and want to try.

4 to 6 green tomatoes
salt and pepper
bacon grease or vegetable oil
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!

Or, try this variation:

4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.

For a healthier option, try:

4 to 6 green tomatoes, cut in 1/4-inch thick slices
2 eggs, beaten
2/3 cup evaporated milk
1/3 cup water
salt and pepper
1 1/2 cups all-purpose flour
Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through.
For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired

I even found a recipe for:

This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them.
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .
Serves 12.

I think I may bake this in muffin pans for Saturday.

4 quarts sliced green tomatoes, loosely packed
1 quart sliced onion, loosely packed
1 cup pickling salt, divided
1 pound light brown sugar
6 cups apple cider vinegar (5% acidity)
2 small red chile peppers
1/3 cup mustard seeds
1/4 cup celery seeds
1 tablespoon ground allspice
2 teaspoons ground cloves
Place sliced tomatoes and sliced onion in a large bowl; sprinkle salt over them; stir. Cover and let stand at room temperature for 4 to 6 hours. Place in a cheesecloth bag, and squeeze gently to remove excess juice (personally I would just drain well). Discard the salt liquid. Combine remaining ingredients in a large kettle. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat for 2 minutes. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

For more recipies check out this website: http://southernfood.about.com/od/greentomatoes/r/bl10712d.htm

Hope to hear more suggestions from all of you!

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