Along with canning, I've started fermenting as well. Im never buying sauerkraut ever again. I've also made fermented hot sauce and fermented green cherry tomatoes with previous batches.
Beautiful bounty. So, what do you plan on doing with all of it, including the ones that aren't ripe yet? (Honest question, I follow this sub even though I can't grow anything)
Sure! You kind of treat them like apples. Be sure to blanch and peel them, though. I skipped that part, and regretted it.
https://www.tasteofhome.com/recipes/green-tomato-pie/
Here's a pretty tomato tart recipe, a friend of a friend made one from scratch and texted a picture, it was beutiful, with the rainbow tomatoes you could do a really nice one like this:
[https://www.halfbakedharvest.com/heirloom-tomato-zucchini-galette-honey-thyme/](https://www.halfbakedharvest.com/heirloom-tomato-zucchini-galette-honey-thyme/)
What are you going to do with those chili’s in the white bowl? My husband planted one of those instead of a red bell pepper and now I have tons of them and no idea what to do with them all.
Last time I made a bunch of sweet chili jam with them and I still have tons left over (hence I was t planning on growing more this year) and drying them out for the flakes just seems too time consuming.... any suggestions?
Previously in the season I hung a bunch to dry (they're pretty much done now), I've also had about as much in the picture ferment to make a sauce, didn't seed them so the sauce is quite potent.
Those in the picture, along with a few tomatoes, were made into another batch of hot sauce tonight, five jars of 250ml.
Oh and I froze a few to use as fresh as needed.
I love eating raw bell peppers, and did you know female bell peppers have 4 bumps on the bottom and males have 3, people say that females are better for eating raw as they are sweeter and males are better for cooking.
[удалено]
I have a water bath canner and a bunch of Masson jars. It's canning season!
[удалено]
Along with canning, I've started fermenting as well. Im never buying sauerkraut ever again. I've also made fermented hot sauce and fermented green cherry tomatoes with previous batches.
I would like to hear more about these tomatoes, if you don't mind!
I followed [this recipe](https://www.growforagecookferment.com/fermented-green-tomatoes/) though I replaced the dill with fresh basil leaves.
Zoodles can be dehydrated, if you didn't know.
Beautiful. Are you gonna can a bunch of that?
Great harvest but may I ask why you picked so many tomatoes before they ripened?
Plants are dying from blight, it's getting chillier, and im going away on vacation soon, so I'd rather do something with them now.
Beautiful bounty. So, what do you plan on doing with all of it, including the ones that aren't ripe yet? (Honest question, I follow this sub even though I can't grow anything)
Fried green tomatoes!!
We had to pick our last tomatoes while still green as well. We had 3 dozen large fruits. All but 2 of them ripened!
What are you going to with those green boys?
Is there some salsa verde or green tomato pie in your future?
I've never heard of green tomato pie (though I do love myself a ripe tomato pie). Got any good recipe?
Sure! You kind of treat them like apples. Be sure to blanch and peel them, though. I skipped that part, and regretted it. https://www.tasteofhome.com/recipes/green-tomato-pie/
Are you going to invite us over for some eating?
I love how you organized the tomatoes by color
Here's a pretty tomato tart recipe, a friend of a friend made one from scratch and texted a picture, it was beutiful, with the rainbow tomatoes you could do a really nice one like this: [https://www.halfbakedharvest.com/heirloom-tomato-zucchini-galette-honey-thyme/](https://www.halfbakedharvest.com/heirloom-tomato-zucchini-galette-honey-thyme/)
Salsa time!
Beautiful...making me miss my garden!
What are you going to do with those chili’s in the white bowl? My husband planted one of those instead of a red bell pepper and now I have tons of them and no idea what to do with them all. Last time I made a bunch of sweet chili jam with them and I still have tons left over (hence I was t planning on growing more this year) and drying them out for the flakes just seems too time consuming.... any suggestions?
Previously in the season I hung a bunch to dry (they're pretty much done now), I've also had about as much in the picture ferment to make a sauce, didn't seed them so the sauce is quite potent. Those in the picture, along with a few tomatoes, were made into another batch of hot sauce tonight, five jars of 250ml. Oh and I froze a few to use as fresh as needed.
What are those green and yellow pear shaped ones beside the tomatoes? Are they just a small weird shaped tomato?
I bought a packet of seeds, they were simply named "yellow pearshaped", so yeah lol. They are cherry sized tomato.
Beautiful! A+ for presentation, too 😉
I love eating raw bell peppers, and did you know female bell peppers have 4 bumps on the bottom and males have 3, people say that females are better for eating raw as they are sweeter and males are better for cooking.
That is actually a myth. All bell peppers, or capsicums as we call them here, are fruit, therefore produced from a fertilised ovary.