1. Will the frost hold off?
We have a lot of green tomatoes in our garden this year.
Do you recall the passage in The Long Winter when an early frost hit, but Ma found a way to use even the green tomatoes?
Ma and Laura picked the tomatoes. The vines were wilted down, soft and blackening, so they picked even the smallest green tomatoes. There enough ripe tomatoes to make almost a gallon of preserves.
“What are you going to do with the green ones?’ Laura asked, and Ma answered, “Wait and see.”
She washed them carefully without peeling them. She sliced them and cooked them with salt, pepper, vinegar, and spices.
“That’s almost two quarts of green tomato pickle. Even if it’s only our first garden on the sod and nothing could grow well, these pickles will be a treat with baked beans this winter.” Ma gloated.
I’ve never tried that recipe – but I have the Little House Cookbook.
I wonder if it tasted like Roger’s grandmother’s green tomato pickle recipe – we always called it Nannie’s Piccalilli.
A lovely clove-spiced relish – I haven’t made it for many years.
But this just might be the year to pull that recipe out again.
Which leads me to question #2: do any of my lovely readers have green tomato recipes they’d like to share?
Gardeners on PEI will be saying thank you!