“CHENA FRESH” CLASSIC FRIED GREEN TOMATOES

Ingredients:

  • 4 to 6 “Chena Fresh” Green Tomatoes
  • Salt and Pepper to taste
  • Cornmeal
  • 1 lb. Bacon

Preparation:

Slice the tomatoes into ¼” – ½” slices, salt and pepper to taste then let stand for 15 minutes. Fry the bacon while waiting and set aside, reserving the grease in the skillet.

Dip tomatoes in meal and fry in hot oil (not smoking) for about 3 minutes or until golden brown, gently turn and fry the other side.

Serve immediately as a delicious side dish for breakfast or that special Sunday Brunch.

 

GREEN TOMATO HASH

Ingredients:

  • 2 cups chopped beef, pork or ham
  • 1 cup diced locally grown potatoes
  • 2 tablespoons butter
  • ½ cup diced “Chena Fresh” green tomatoes
  • ¼ cup chopped locally grown onion
  • Salt and pepper to taste
  • Shredded local cheese

Preparation: This is an easy meal for 4 utilizing local products, and changing ingredients for new flavor adventures, so be sure and share with us your creations.

Combine ingredients; mix well, turn into a buttered casserole and bake at 325 for 1 hour, Sprinkle shredded cheese on top.

 

GREEN TOMATO PICKLES

Ingredients:

  • 4 quarts sliced “Chena Fresh” green tomatoes, loosely packed
  • 1 quart sliced onion, loosely packed
  • 1 cup pickling salt, divided
  • 2 pounds light brown sugar
  • 6 cups vinegar (5% acidity)
  • 2-3 small red Chile peppers,

Option/ finely chop 1-2 Habaneros for the chili head in the family

  • 1/3 cup mustard seeds
  • ¼ cup celery seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon whole allspice
  • 2 teaspoon whole cloves

Preparation:

Place sliced tomatoes and sliced onion in separate bowls; sprinkle ¾ cup salt over tomatoes and ¼ cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours.

Place tomatoes in cheesecloth bag and squeeze gently to remove excess juice. Repeat this procedure for onion; Discard the salt liquid.

Combine tomatoes, onion, sugar, vinegar, Chile peppers, mustard seeds, celery seeds and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to kettle.

Bring to a boil, reduce heat, and simmer, uncovered, over low heat for 20 minutes or until vegetables are tender.(do not overcook)Pack tomato mixture and liquid into hot sterilized 1 quart jars( with 1 piece of the chili pepper in each jar), leave ½ inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands.

Process in a boiling water bath for 10 minutes. Store in a cool dark place. Store opened pickles in refrigerator.

Makes 4 1-pint or 2 1-quart jars.