How come I always plant too many? I swear, next year I am only planting a roma and a cherry. They're everywhere... they're encroaching on my rhubarb, do you know how hard that is? The celrey is totally overgrown. At least my herbs are mostly in a different garden.
Anyway, I planted tomatillos for the first time this year, and am not sure what to do with them. Anyone got a good recipe for a green salsa, maybe? I think I'll be making tomato paste this weekend, I've got to do something with them...
At least I can make fried green tomatoes whenever I want. Yum! Anyway, how's everyone's garden doing?
Posted by mackillian (Member # 586) on :
mmmmmsalsa.
Posted by breyerchic04 (Member # 6423) on :
we don't have enough sun to grow vegetables but we have a very pretty flower garden, a few herbs that do well, and lots and lots of trees (ten acres actually).
I think my mom has a white chicken chili recipee that calls for tomatillos, I'll look and post it tommorow.
oh and whenever I see "fried green tomatoe's" I think of the seinfeld quote where jerry asks a date what her favorite book, movie, and food is, she answers just fried green tomatoes
[ August 24, 2004, 11:25 PM: Message edited by: breyerchic04 ]
Posted by ElJay (Member # 6358) on :
White chicken chili? Sounds yummy.
I love fried green tomatoes, and last year I got the breading process down perfectly, so each one was coated evenly and the breading didn't clump when fried. Fabulous. I'm taking tomorrow off work, maybe I'll make some for lunch...
Posted by Primal Curve (Member # 3587) on :
ElJay, might I ask how old you are?
Posted by ElJay (Member # 6358) on :
You might. Are you going to?
Ooooh, and you have to guess first! Guessing is the fun part.
Posted by Primal Curve (Member # 3587) on :
Haha, no. I'm not that crazy.
Still, I'm impressed that you have a garden all your own. You're either a very young looking woman, or a young woman with adult ... tastes?
Posted by Frisco (Member # 3765) on :
If I weren't driving to Jersey early tomorrow morning, I'd head out to Minnesota and we could swap some...salsa recipes.
[suave voice]
Then maybe I could, how you say, encroach on your rhubarb....*wink**wink*
[/suave voice]
Posted by ElJay (Member # 6358) on :
*wink* I'm a young looking woman. I've owned my own home for about 6 years now, and I've had a garden every year.
But if you're not going to guess, I'm not going to tell you.
And Frisco, I'm afraid I don't have any salsa recipes to swap. What else would you take in trade?
Posted by Lalo (Member # 3772) on :
Skank.
ElJay, when Eddie tries to get you to make hot sauce or whatever with his tomatoes, don't forget how important it is to stick them in a blender beforehand.
Posted by ElJay (Member # 6358) on :
Hey! Who you calling a skank?!?!?!?!
Posted by Primal Curve (Member # 3587) on :
[nerd]
Someone just wandered into the wrong part of the Alpha quadrant. <snorts>
[/nerd]
[ August 25, 2004, 12:14 AM: Message edited by: Primal Curve ]
Posted by Primal Curve (Member # 3587) on :
Anyways, I'll take a guess at your age.
28
Logic: Guess 22 at college graduation. Bought house after getting job. Add 6 years.
[ August 25, 2004, 12:17 AM: Message edited by: Primal Curve ]
Posted by ElJay (Member # 6358) on :
Brave man, Primal. But you're low. I didn't buy a house right away... and I am {Edit: Anyone else want to guess?}
[ August 25, 2004, 12:23 AM: Message edited by: ElJay ]
Posted by Noemon (Member # 1115) on :
Before hearing about your garden, I'd have guessed...oh, I don't know, maybe 23 from your pictures? Given the garden, I'd guess early 30s. However, I know that you're dkw's *younger* sister, and I seem to recall the dkw is my age, 32. I doubt you're less than two years younger than dkw; I'm going to guess five, and go with your being 28.
Of course, I could have just said "What PC said". Would have been quicker. Posted by Primal Curve (Member # 3587) on :
Wow, yay for good genes.
Posted by Noemon (Member # 1115) on :
Wait...how old is dkw?
Posted by Frisco (Member # 3765) on :
quote: What else would you take in trade?
I have ideas, but my salsa recipes aren't that good.
Posted by ElJay (Member # 6358) on :
Darn, I shoulda waited to answer and seem how many other guesses I'd get. Maybe I'll edit...
Posted by Primal Curve (Member # 3587) on :
Okay. Then I'll edit so I'm right. <evil grin>
Posted by Noemon (Member # 1115) on :
Shall I edit too, PC, so that our posts present a consistent picture (since I referenced yours)? We can make ElJay look like a nutjob.
Posted by ElJay (Member # 6358) on :
Nofair! I edited before I saw that...
Posted by Noemon (Member # 1115) on :
Wait--did I say that last bit aloud?
Posted by ElJay (Member # 6358) on :
Everyone probably thinks I'm a nutjob anyway.
And Frisco, I'd respond to you, but I'm laughing too hard to flirt. *waggleseyebrows*
[ August 25, 2004, 12:28 AM: Message edited by: ElJay ]
Posted by Primal Curve (Member # 3587) on :
We could just write complete nonsense in our posts. Then my long essay on the wonders of cheese-legged spider monkeys will be known as "a good guess."
Posted by rivka (Member # 4859) on :
*sad that she cannot guess*
*smug that she knows which of Noemon's conjectures are wrong*
Posted by ElJay (Member # 6358) on :
*wave* Hi rivka!
Posted by rivka (Member # 4859) on :
*waves back* Posted by ElJay (Member # 6358) on :
And PC, I didn't say it was a good guess... I was applauding you for having the guts to guess at all.
Posted by dkw (Member # 3264) on :
I think that I am exactly one week older than Noemon. But that might have been one week younger. I forget.
Posted by ElJay (Member # 6358) on :
Right. Dana, you got any good salsa recipes? Frisco won't share his. Posted by Frisco (Member # 3765) on :
I never said that! We can make salsa until we're exhausted!
Posted by ElJay (Member # 6358) on :
As long as you stay out of my rhubarb.
Posted by littlemissattitude (Member # 4514) on :
No such thing as too many tomatos. Posted by dkw (Member # 3264) on :
Basic Salsa Verde
12 ounces tomatillos 2 cups cilantro 2 jalapeno peppers ¼ t salt
Peel and rinse tomatillos, simmer in water 5 minutes or until soft. Chop everything and mix with ½ cup of the water from cooking the tomatillos. (Run it all through the blender if you want it smoother.)
You can also roast the tomatillos first, for a slightly different flavor.
Posted by ElJay (Member # 6358) on :
You've never used 2 cups of cilantro in anything, you hate it.
Roast on the grill? I have some nice hardwood charcaol...
Posted by dkw (Member # 3264) on :
Red Pepper Tomatillo Salsa
Chop 4 tomatillos, 1 red bell pepper, 1 jalapeno pepper, and ½ c flat-leaf parsley.
Add 1-2 t red chilli flakes, ¼ t salt, and ¾ c water
(Okay, I use parsley in the other one too, but the recipe calls for cilantro)
Posted by sarcasticmuppet (Member # 5035) on :
quote: oh and whenever I see "fried green tomatoe's" I think of the seinfeld quote where jerry asks a date what her favorite book, movie, and food is, she answers just fried green tomatoes
Actually, it's from the Simpsons. Apu is going through an arranged marriage, and right before the ceremony he asks his future wife what her favorite book, movie, and food is.
Posted by ElJay (Member # 6358) on :
Great, you want a couple dozen tomatillos next time you're in town?
Posted by dkw (Member # 3264) on :
Sure.
Tomatillo Sweet-Hot Sauce
Cook 8 oz tomatillos like in the first recipe. Puree with ½ a red onion, 1 clove garlic, 3 jalapenoes, ½ c cilantro (or parsley ) and ¼ t minced fresh sage.
Posted by ElJay (Member # 6358) on :
Ooooh, that one sounds good. Maybe on a pork tenderloin? My sage died off last winter, and I didn't replant..
(Edit: Sis, I just sent you an e-mail. You should check it, please.)
[ August 25, 2004, 01:02 AM: Message edited by: ElJay ]
Posted by BelladonnaOrchid (Member # 188) on :
Wait...people actually eat fried green tomatoes?!?
Posted by ElJay (Member # 6358) on :
Yep. They're yummy, particularly with a little ranch dressing. Anytime you want to stop by MN during the summer I'd be more than happy to whip up a batch for you. Or you can probably get them at your local state fair.
[ August 25, 2004, 01:09 AM: Message edited by: ElJay ]
Posted by mackillian (Member # 586) on :
You are NOT older than 28. No way.
Nope.
And mmmmmmmmcilantrommmmmmmm.
Posted by ElJay (Member # 6358) on :
Fried green tomatoes are usually made with unripe "regular" tomatoes. Tomatillos are used for lots of things, I was just interested in a salsa recipe, 'cause I like salsa verde.
You use green tomatoes (for frying) because they are firmer, and have less goopy stuff in the middle. Less likely to fall apart.
And mack: Am so. Can't you tell by my all-around level of maturity? Posted by Farmgirl (Member # 5567) on :
Come'on Mack! Eljay had a BIRTHDAY during KamaCon and we were all told how old she is? Don't you remember???
Farmgirl (she's younger than me, of course)
Posted by Noemon (Member # 1115) on :
Mine's the 21st, dkw. Were you born on the 28th or the 14th?
Posted by dkw (Member # 3264) on :
The 14th.
Posted by TheTick (Member # 2883) on :
Now I'm curious. I would've guessed at MOST ElJay was my age, and I'd be nervous saying that, for fear of guessing too high.
Posted by Noemon (Member # 1115) on :
Right, right. I know I knew that, but I'd forgotten.
Posted by ElJay (Member # 6358) on :
Why would you be afraid of guessing too high? I so will not be offened. I think the whole thing is pretty funny...
And I have no idea how old you are.
Posted by dkw (Member # 3264) on :
I would think you’d actually be happy if someone guessed high for a change.
Posted by ElJay (Member # 6358) on :
It wouldn't hurt anything. But after TheTick guesses, I'll post the answer again. I do intend to goof off most of the day today, but not exclusively on Hatrack.
Posted by Noemon (Member # 1115) on :
53! You're 53 years young.
Posted by Farmgirl (Member # 5567) on :
within reason!, Noemon!!!
FG
Posted by ElJay (Member # 6358) on :
Well, Primal did say I've got good genes.
Posted by TheTick (Member # 2883) on :
I'm 26. And I've known plenty of women who would thwap you for guessing their age too high. I'd have to say you are...31? Wild guess here.
Posted by ElJay (Member # 6358) on :
Yay! Given a 5 year age range, (Older than 28 & younger than dkw at 32.66, approx.) The Tick got it on the first try!
Can we go back to talking about tomatoes now? I'm still hoping for that white chicken chili recipe...
Posted by TheTick (Member # 2883) on :
My son really likes tomatos. I'm afraid that's all I have to add to this.
Posted by Farmgirl (Member # 5567) on :
How come you're not working today, girl?
All I have left in my garden is tomatoes (lots of them) and some green peppers. We got SO MUCH rain earlier in the year that most of my garden never even got planted. And keeping weeds down during all this rain has been very hard. (In fact, I used the tractor/bush hog to mow the unplanted part of the garden last night -- the weeds were so high).
I miss not having squash this year (thought I would never say I miss squash).
My grandma used to make a fantastic "chili sauce" (her words) recipe with all our extra produce. I will have to see if I can find it. It was basically a sweet salsa.
Farmgirl
Posted by dkw (Member # 3264) on :
I have hundreds of green tomatoes, but still no red ones! (Except the cherry tomatoes, of course.)
And I've been madly freezing basil paste. Need to figure out how to best preserve marjorum.
Posted by BannaOj (Member # 3206) on :
ElJay I just hope when I get to your age I'm half as cool as you are.
AJ (I can't say that Fried green tomatoes sound appetizing to me though.)
Posted by mackillian (Member # 586) on :
I still don't believe it.
Posted by dkw (Member # 3264) on :
I could post baby pictures that would prove I'm only 21 months older, but that would only work if you believe that I'm really 32.
Of course, no one has doubted that . . .
Posted by mackillian (Member # 586) on :
I do.
I doubt everything.
*suspicious*
(Someone yesterday guessed I was 19!)
Posted by saxon75 (Member # 4589) on :
Heh. Once, when she was in college (I think), Juliette had a flight attendant ask her if she was old enough to sit in the exit row.
Posted by Vána (Member # 6593) on :
Somebody needs to send me some tomatoes. I don't suppose they'd ship well, though, would they? Darn.
I love fresh tomatoes! Guess I'll just have to get them at a market here in town.
Someday I'll have my own garden! Someday!
Posted by ElJay (Member # 6358) on :
I'm not working today because I don't feel like it.
I want a bush hog.
And how in the world are my tomatoes ripe when yours aren't, Ms. 4 Hours South Of Me?
And thank you, Banna. I'm sure you will be, since you're at least as cool as me now. You shouldn't lose too much as you get older.
[ August 25, 2004, 12:07 PM: Message edited by: ElJay ]
Posted by breyerchic04 (Member # 6423) on :
White Chicken Chili
1/2 pound white dried beans 1/4 cup olive oil 4 green anaheim chilies chopped with seeds 2 garlic cloves, finely chopped 1 medium onion, finely chopped 5 cups chicken breast 1T oregano- dried 1/2T basil 1 tsp tyme 1 bay leaf
clean and soak beans overnight cook chicekn (4-5 breasts with bone) early next morning if using slow cooker (I assume she means crock pot here) or about 3 and a half hours before serving, saute onions, garlic, chilies, and spices in the olive oil unil onions are transparent. add chopped tomatillos, heat through. rinse beans, return to large pot, add chopped chicken, degreased chicken, stock, cooked onion and tomatillo mix and water to cover cook all day on low in slow cooker or simmer around three hours on stove top, in covered pot unil beans are tender, add salt and pepper.
That's my mom's recipee, it's usually pretty good, I hope I decyphered her handwriting accuratly.
Posted by Elizabeth (Member # 5218) on :
I am going to try this recipe, as read from the Soprano's Family Cookbook.
Eggs Diablo
Basically, Heat up a marinara of your choice to bubbling. Make little indentations with the back of a serving spoon. Break eggs into the indentations. Poach eggs, then sprinkle generously with parmesan.
I will let you know if it is as good as I imagine.
Posted by Christy (Member # 4397) on :
My tomatoes aren't ripe yet either, but I was supposed to check today and didn't. They're the only thing we got in this year besides the chives which are thriving amidst the weeds.
I want a bush hog, too! I've definitely needed one this year. I SWEAR next year I'm going to have the garden I've always wanted.
My neighbor shamed me this year by having the perfect garden. Never have I been more green with envy.
What varieties do you use? We're trying big boy this year and had good success with early girl last year. We also tried a cherry tomato variety this year.
My mom gave me a rhubarb plant that hopefully I won't kill before I get it in the ground and I've been begging my aunt for a clipping of her raspberry bushes.
Posted by Elizabeth (Member # 5218) on :
Christy, I love the heirlooms, especially Brandywine and Cosmian Pink.
They are juicy, but the flesh and juice are so well incorporated that you can slice them paper thin.
Posted by Coccinelle (Member # 5832) on :
Is there a particular recipe that y'all use for fried green tomatos? If so, could you share?
Posted by ludosti (Member # 1772) on :
All I have to say is that I'm insanely jealous that ElJay has tons of delicious tomatoes. Though I don't yet have a garden, I plan to put one in in the Spring at our new house (I have all these grand plans for raised planters and everything, now to see if they happen). Posted by ElJay (Member # 6358) on :
Slice green tomatoes radially, so the membranes hold together. Bread, fry, serve with ranch dressing.
It doesn't really matter what you use for the breading. I usually have a stale baugette around, which I hack to pieces and then crush in the blender, and mix in some parmesan cheese, finely grated, and some spices... a little oregano, a little salt.
What matters is that you follow the principle of alternating wet and dry. The tomatoes are wet. Dust them in just a little cornstarch. Now they're dry. Dip quickly in an egg - I usually whisk it with some water to make it thinner - and then straight into your breading mixture. Out of the breading and into a pan of hot oil, until just brown on one side, flip, remove promptly.
The oil should be hot enough that it spits if you flick some water in, or a bread cube dropped in sizzles and browns quickly. I use canola oil or peanut oil, which has a very high smoke point.
If you can manage to do all the dipping with just one hand, it gets all gunky and your other hand stays clean for handling the utensils... you have to do the breading one at a time and immediately get it in the oil, or the layers have time to soak together and wreck it. Then the breading falls off in clumps and is icky.
The wet-dry thing works wonderfully for all frying, by the way. Pan-fried chicken is a lost art... you wouldn't believe how wonderful it is chilled and taken on a summer picnic. More people should still do this.
Posted by Elizabeth (Member # 5218) on :
The eggs in tomato thing was really, really good!
Its real name, from the Soprano Family Cookbook, is "Uovo Purgatorio" Somehow, I got Eggs Diablo out of that.
Posted by Noemon (Member # 1115) on :
I'll have to try it Elizabeth! How much sauce did you have to use?
Posted by ElJay (Member # 6358) on :
So, my parents came over this morning before work to steal tomotoes. My mom was picking romas, and I was picking cherries. Dad was standing next to me, doing nothing.
I have maybe 5 or 6 cherry tomatoes in my hand. I look down, find one without a split in it, and lob it gently at Mom. She's less than 10 feet away. It bounces off her back, she jumps and turns to look at me, and I'm laughing hysterically. The look on her face was really, really funny.
Dad completely misses what happened, and is questioning me. I explain, while I'm eating the rest of the tomatoes in my hand. Mom goes back to picking, and Dad holds out his hand for a tomato. I think he's going to eat it, and just hand him one. He turns around and whips it at Mom, who has just turned away and bent over.
It bursts, splits, and splatters as it hits her in the, um, rear upper leg. On her clean light blue jeans.
Mom turns around, furious, Dad is laughing but knows he's in trouble, and I'm trying not to laugh, since I'm the one who started it.
Hope they had a good time on the 4 hour drive up to our aunt's cabin this afternoon...
Posted by Elizabeth (Member # 5218) on :
Noemon, Here is the real recipe: (I just used about a cup and a half of sauce and three eggs)
1 garlic clove, crushed 2 T olive oil 2 c canned tomato puree(could puree fresh) 4 fresh basil leaves Salt and pepper 1 T. good parm (I used way more, being a cheese freak)
Cook garlic in oil. Add tomato, basil, salt and pepper. Simmer and cook for 15 mins. Discard garlic.
Break egg into small cup. Make well in sauce with spoon. Slide eggs into dent.
(I just cracked them directly in. They sort of sink to the bottom anyway, it turns out. A little density experiment)
Cover and cool for 3 mins or until eggs are done to taste.
From "The Soprano Family Cookbook"
It is an excellent cookbook. Surprisingly, not much in the spice department, not even a lot of garlic. It is Neapolitan. They rely a lot on really good, fresh ingredients.
Another thing that is simple and good with fresh tomatoes is just to cut them up small and toss with hot pasta and a little basil and feta cheese. The hot pasta cooks the tomato. Very good.
[ August 27, 2004, 08:48 PM: Message edited by: Elizabeth ]
Posted by Noemon (Member # 1115) on :
Thanks Elizabeth! Maybe I'll try that this weekend. Whenever I do, I'll let you know what I think.
Posted by Elizabeth (Member # 5218) on :
I didn't get that it was a breakfast thing. I think they ate it late at night. But it would be good for breakfast!
My dad spent the summer in Italy, and said that Italians are not big on eating in the AM.
![[Razz]](tongue.gif)
![[Smile]](smile.gif)
![[Frown]](frown.gif)
![[Big Grin]](biggrin.gif)
![[Wink]](wink.gif)
) and ¼ t minced fresh sage.