We're thinking some cornmeal dredged and fried, with bacon and pimento cheese, sammiches and some salsa and pickles/relish. Anyone have a good use? First good winter freeze is forecast, so we brought in the left overs. Pie any good?

Fried green tomatoes for sure.

Beyond that canned green tomato, cabbage, onion, pepper relish. Otherwise known as chow chow. Nothing better over pintos, peas, cornbread and collards!!

Also, good in canned vegetable soup stock.

Those little one's make great green tomato salsa a.k.a., salsa verde.

I can send any of these recipes that you're interested in. We have tons of uses as we always have tons of green tomatoes at EOS.

Any recipes you think worthwhile would be gratefully received. I'm thinking fried one meal, the rest substitute for tomatillos in salsa and freeze. I like chow chow but never made it. Used to scoop it on fried bologna sammiches.

Had a gal give me a couple jars of pickled green tomatoes once upon a time....
They were great....especially on sandwiches...

This!!

David, could I trouble you for your chow chow recipe?

Thanks,
Greg

Ah, tis the season for chow chow on collards and a big spoonful on Hoppin John, my Grandmother made the best. I remember carrrying big pots to the curb market here in Greenville to be processed on the jar line and veggies on the canning line.

These are darn good.

http://oldsouth.com/product/6-pack-tomolives-32oz/

We make my great-grandmother's sandwich spread out of green tomatoes, can, add mayo to use. Also makes great tarter sauce. Wife has receipe if interested.

Dillonbuck, I am interested. Thanks.

I'm thinking some pickles may be the way to go. I like an olive in a martini--why not a little green cherry tomato?

And some chow chow.

Greg, will do. I'll write it up! Stay tuned my friend.

David

Thanks, brother!

I like them brushed with olive oil and seasoned then grilled

I used this recipe this fall for my green tomatoes and the pickled green tomatoes are AMAZING! I prefer them to my homemade pickled cukes, to be honest.

http://amazingribs.com/recipes/snacks_and_munchies/kosher_dill_pickles.html

Great Grandma's sandwich spread

1 gallon ground green tomatoes
1 quart ground green peppers (use 1 red pepper, for color)
1 quart ground onions,
(the above measured after grinding)

1/4 cup salt
1 quart vinegar
1 quart sugar
1 small jar Frenches mustard

Mix together tomatoes, onion, peppers with salt. Let stand over night. Next morning, drain well! (actually squeeze some of the water out). In a saucepan mix vegetables with vinegar and sugar. Boil 25 minutes. Let cool a little, add mustard. Put mixture in hot pint jars and seal with hot lids. Needs to sit for about a week before use.
This will be like hot dog relish, add mayo to use as sandwich spread, also is good in tarter sauce.

This recipe is not processed by modern approved methods. You could probably water bath process it, but the mustard might break down. My family has made this as long as my Mom can remember, she's 78, with no problems.

The other half just started making BLT's substituting ripe red for breaded fried green with fresh thin sliced Mozzarella on sour dough..A tangy upgrade for an already hard to beat samich! Try it sometime.

Pickled some last night, plus some onions and peppers. Mixed and matched some recipes off the web. Procedure was like that one you posted, Selmer, though we did keep some little ones whole just to see what would happen.



FlyboyFlem, you made me think of pimeto cheese, bacon, fried green tomato sammiches! I had some years ago at a little place in NC. I had forgotten that route.

Thanks for the recipes. I’m saving that sandwich spread. Probably some chow-chow will finish off this year’s batch.

I love fried green tomatoes, squash, egg plant. Yum yum