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Post by pharmerlaura on Oct 15, 2009 1:54:32 GMT
I /we have made apple butter, applesauce, grape jelly, mint jelly, pickled beets, kosher dill pickles, pickled green tomatoes, tomato sauce, tomatoes whole, green beans, corn, we have potatoes to can, carrots, spaghetti sauce, we froze corn on the cob, corn kernels, leaks, turnips,..we still have things to take care of yet but need to finish out doors.
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Post by Ladygardener on Aug 24, 2010 17:12:52 GMT
Rf I wonder did you ever try the recipie with the toms that you'd seen on tv. I think I'll try it out myself at the weekend.It seems a fairly simple way to use up my tomatoes as I have a load of them this year  |
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Post by Rosefriend on Aug 24, 2010 17:18:18 GMT
Yes I did LG - very tasty indeed and I have since done it with bought toms for a meal in winter...
I shall definitely be doing it again this year....I did however turn the oven down a little more once I had got the skins off....
RF
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Post by Ladygardener on Aug 24, 2010 18:12:45 GMT
Thanks Rf I'll definately try it then.
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Post by Rosefriend on Aug 31, 2010 18:14:58 GMT
I have got so many Peppers this year due to sowing my peppers last August..fantatsic harvest...
I have been wondering what to do with them all and found this recipe which is gorgeous.
Cut the peppers up into quarters and take the seeds out - lay them, skin side up on an oven tray and put the grill on..until the skin starts bubbling and goes black...
Take them out of the oven, wet a tea towel and lay it over the peppers for 5/10mins. Take the tea towel off and gently take the skin off the peppers.
In the meantime cut some bread and lay in the oven and roast with a little olive oil - or toast..
Put the peppers on the roasted bread with salt/pepper/garlic if wanted and eat warm.....it is beautiful.....
RF
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Post by MamIDdau on Aug 31, 2010 22:25:18 GMT
Only thing we have enough of to do anything with is carrots lol
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Post by Rosefriend on Sept 1, 2010 10:21:38 GMT
I freeze carrots for soups and sauces/gravy together with leeks and celery....don't even bother blanching them.
RF
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Post by MamIDdau on Sept 1, 2010 12:51:39 GMT
I'm too lazy to blanche them. ;D
We're picking about 10 a week at the moment and will probably give some away.
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Post by Rosefriend on Aug 11, 2011 10:50:25 GMT
Just been looking through this thread as I have about 40 pounds of toms (even after feeding half of the German caterpillar population) to do something with...some good recipes - any more would be most welcome....
I take it that I can mix red and green toms for a relish....any one got any really really easy relish recipes???
RF
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Post by bagpuss on Aug 12, 2011 12:16:17 GMT
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Post by Rosefriend on Aug 12, 2011 12:23:34 GMT
Thanks Bagpuss - as you say the first one looks good and our neighbour has an apple tree!!
Chocolate - courgette cake.....ooo dunno whether I could face that...
RF
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Post by Dutchy on Aug 14, 2011 10:12:18 GMT
;D You'll be cooking toms for ages.
I have burdened a neighbour with looking after my GH and she will harvest as a reward...
Mind she has already informed me that she has cooked too much chutney by far from her own toms and will not do mine hah... ;D
Choc courgette cake let OH try it he will face chockie things won't he?
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Post by Rosefriend on Aug 15, 2011 14:42:05 GMT
I was sent a recipe from a friend that is from Nigella Lawson. www.nigella.com/recipes/view/tomato-chutney-1621I made it without the raisins and cinammon and normal onions, not red ones, herb vinegar instead of cider vinegar and 350grams of brown sugar and not 450grams - simply because I had everything in the house. I cooked everything for 4 hours and I think it is a dream. I got 6 marmalade jars plus some for the next few days. We will eat some tonight with cold meat and the rest I will put in the cellar for the winter months.... This can also be used for green toms. Now to make some more tom sauces!! RF |
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Post by Ladygardener on Aug 23, 2011 6:26:17 GMT
Rf did you skin your tomatoes for this? I'm going to give it a go later.
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Post by Rosefriend on Aug 23, 2011 7:04:05 GMT
Yes I did LG and I was very pleased in the end that I took the effort...
RF
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Post by Ladygardener on Aug 23, 2011 7:15:15 GMT
Ok thanks Rf I'll do that too.
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Post by isabella on Aug 23, 2011 8:20:44 GMT
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Post by Ladygardener on Aug 23, 2011 9:57:34 GMT
What recipe do you use Isabella?
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Post by isabella on Aug 23, 2011 11:22:18 GMT
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Post by Ladygardener on Aug 23, 2011 11:37:23 GMT
I'm going to as well with some adjustments. I have lovely pickling spices that I always use, I bought them a couple of years ago in an Indian foodshop. I usually add a teaspoon or two of Dill as well |
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Post by Ladygardener on Aug 26, 2011 16:23:40 GMT
It's taken me ages in preparation but I'm making chutney. There's a smashing smell in the house. |
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Post by Rosefriend on Aug 26, 2011 16:26:29 GMT
When I was making it our neighbour came around - the wind was just in the right direction and she wanted to know what smelt so good!
She went away with the recipe...
Well done - I bet it tastes wonderful LG!!
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Post by Amber on Aug 26, 2011 16:32:51 GMT
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Post by Ladygardener on Aug 26, 2011 16:37:15 GMT
I love squash soup Amber, bet yours tastes delicious. |
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Post by Jilly on Sept 5, 2011 10:13:52 GMT
I made 5 jars of Green Tomato chutney yesterday, that used up most of the Alicantes, hopefully most of the Gardeners Delight & Yellow cherry ones will ripen, as I always think it's a waste to make chutney from them, not to mention fiddly.
Jillyx
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Post by Ladygardener on Sept 5, 2011 10:20:45 GMT
I'm very jealous Jilly, because of my burned chutney but well done. ;D
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Post by Jilly on Sept 5, 2011 12:06:06 GMT
Oh LG you didn't  , I must admit that the last time I made proper chutney it was a close thing. The one I made this time is my usual one from my Mum, which is a quick cook one. It came from an old National Trust book & is thickened with cornflour & only boils for 7 minutes. Jillyx |
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Post by Rosefriend on Sept 5, 2011 13:09:38 GMT
Sounds interesting Jilly - any chance of the recipe..??
RF
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Post by Jilly on Sept 5, 2011 14:46:58 GMT
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Post by Ladygardener on Sept 5, 2011 17:15:09 GMT
Thanks Jilly, it would be good to have it. |
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