Listen to Dorothy! I always do! Here’s our fall tomato report:
We have talked about green tomatoes almost as much as red, ripe tomatoes:
Video by Starla
Green tomatoes are usually seen at the beginning and the end of tomato season. Sometimes they get harvested at the beginning when you just can’t wait another minute to have a tomato, and when the weatherman announces the first frost of the year, the rest of the harvest comes inside in a hurry.
If it’s been a good year, that leaves you with lots of tart green balls; some may continue to ripen, but they usually don’t have the depth of flavor and sweetness of those that finish on the vine. But it’s a pity to compost all that hard work and potential goodness. So what do you do?
This primer will hopefully help you better understand your green harvest and give you some ideas – along with some recipes – to help you use it all up deliciously! Green tomatoes are tart and hard. If you have green cherry tomatoes, you may even find them a little bitter (I think that’s from the greater amount of skin to pulp than you have on a larger tomato.) To mellow the flavor of the tomato, you could cut, dice or slice it (you want to expose the interior), salt it, cover it and let it sit overnight in the refrigerator. The next day (or the day after that) when you go to use it, drain and rinse it, and it will still be tart, but it won’t turn your face inside out. Green tomatoes can be substituted reasonably easily in recipes that call for:
Cherry green tomatoes would work especially well as substitutes for kumquats and cranberries if the shape is important. So if you already have a recipe you enjoy that uses one of these ingredients, go ahead and substitute green tomatoes for it! Below is a list of flavors that would complement green tomatoes, if you enjoy improvising:
A flavor combination:
Other recipe ideas:
The following recipes were designed for a small batch of green cherry tomatoes, where 1 cup weighed approximately 5 ounces.
If your tomatoes are full-sized, you may choose to dice or slice them, and in addition, you have the option of peeling the skins to reduce the acidity, and some of the bitterness.
Hungry for Lila Rose’s Green Tomato Recipes? Click Here.
Pictures by Starla
Many people associate the arrival of fall by the appearance of red, gold, and yellow leaves on trees or seeing groups of pumpkins suddenly pop up on people’s front porches. However for those of us who have native trees/shrubs, fall also means seeing the clusters of purple berries on our American Beautyberry.
American Beautyberry grows best in partial sun and often used as an understory tree. Found growing wild in East Texas thickets, this deciduous, 4-6 foot shrub or small tree has small, unspectacular greenish-white flowers in the spring, but is known for its showy clusters of purple berries in the fall.
It prefers moist soils but can be grown in the sun with supplemental watering; and it is tolerant of various soil types. Aggie-Horticulture suggests pruning its long, arching branches back by 1/2 in the winter if a more compact shrub is desired. Most Beautyberries have purple berry clusters; however there is a white-berried variety, C. americana var. lactea. The Demonstration Garden grows a Mexican variety called Callicarpa acuminate ‘Texas Maroon” which has maroon berries.
There is some controversy about whether the berries are toxic to humans. Several sites say that unripe berries should never be eaten. Native Americans used the roots of Beautyberry as a diuretic, the leaves for dropsy, and a tea made from the roots and berries for colic. The leaves and roots were used in sweat baths for the treatment of malaria, rheumatism and fevers. The leaves themselves can be rubbed on the skin as an external mosquito repellent. Some sites however, including Aggie-Horticulture say that jelly made from ripe Beautyberries is excellent. However, as with many plants that are foraged from the wild, “diner beware.”
There is no controversy however that ripe Beautyberries are one of wildlife’s favorite foods. In my own yard, I only able to enjoy seeing the ripe purple berries for about a week before the mockingbirds have eaten every berry off of my large tree. Green Dean, who writes about foraging for wild edibles, reports that the Beautyberry is a squirrel’s version of take out. Other birds that enjoy eating the berries are robins, catbirds, cardinals, mockingbirds, brown thrashers, and finches.
So, if you want a shrub/small tree that will provide fall color and feed the wildlife (and perhaps you too), think about planting an American Beautyberry. You won’t be disappointed.
There is an old hymn that begins with the words “Come, ye thankful people come, Raise the song of harvest home!” Yesterday at the Joe Field Demonstration Garden as we gathered around the harvest table, our spirits were indeed lifted with gratitude and thanks.
It was an especially joyful experience for our team of volunteers to serve over 46 guests the foods that had been gathered and prepared by our own hands. For weeks we had planned every detail of the day and watching it unfold was a testament to the hard work of everyone involved.
Here is a closer look at the recipes, the setting and decor that made the day so special for a lovely group of Master Gardeners and their friends.
Will we host a similar event in the spring? Stay posted – we’re as”busy as bees” at the Demonstration Garden!
Master Gardeners at the Joe Field Demonstration Garden invite you to…
“Outstanding at the Field”
Guests will enjoy a fall feast celebrating the harvest, the land, and the farmers that cultivate the food for our table.
Lunch will served on white tablecloths covering a long table
set within our lovely fall garden.
Garden to Table Harvest Lunch
Mother’s Meatloaf with Piquant Sauce
Skillet Fried Corn
A “Mess of Peas” with Sweet-and-Spicy Chow-Chow
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Dixie Cornbread with Honey-Thyme Butter & Tomato Jam
Caramel Apple Layer Cake with Apple Cider Frosting
Layered Pumpkin Pie in a Jar
“Growing and Grilling”
A special presentation by Master Gardener Tim Allsup
(One-hour Education Credit for Master Gardeners)
11:00 a.m. – 12:30 p.m. Tuesday, October 29
$15 per person
Proceeds benefit educational tours for Dallas schoolchildren
Your reservation is your check for $15 made out to DCMG. Checks must be received by October 15th.
If you would like to come, please email us at firstname.lastname@example.org
Enrollment is limited.
This event is open to all Master Gardeners, friends, and the public.
If you are feeling the heat, you may think of September as the end of summer but if you are outside ready to work in your veggie patch; fall is on your mind.
At the Demonstration Garden on Joe Field Road, we are busy planting and preparing for fall. Jim, as always, is way ahead of most of us and provides this useful fall planting guide : For our fall crop info click here.
Last week we planted seeds of green and yellow bush beans and yellow squash.
Next up, seeds of beets, peas, carrots lettuce and radishes with broccoli, brussel sprouts, cabbage and cauliflower transplants.
Prepare your beds for fall planting:
Two More Fall Planting Resources:
1/4 cup plus 2 Tbsp peach or pear preserves
1/2 cup Champagne vinegar
1 shallot, sliced
2 tsp. Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil
8 cups loosely packed arugula
2 Bartlett pears, cut into 6 wedges each
4 oz. blue cheese, crumbled
1/4 cup chopped toasted walnuts or pecans
Process 1/4 cup preserves and next 5 ingredients in a food processor 30 seconds to 1 minute or until smooth. With processor running, pour oil through food chute in a slow steady stream, processing until smooth. Transfer to a 2-cup measuring cup or small bowl, and stir in remaining 2 Tbsp peach preserves.
Place arugula in a large serving bowl. Top with pears, blue cheese, and pecans. Drizzle with vinaigrette.
Elizabeth From Southern Living Magazine