Text 28454, 67 rader
Skriven 2009-09-08 08:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Tomato Plants
=====================
-=> Ruth Haffly wrote to DAVE SACERDOTE <=-

 DS> Personally, when I brush up against a tomato vine I smell an
 DS> unpleasant green odor like squashing a grasshopper.  Nothing I'd want
 DS> to put in my sauce, or my pickles, or my mouth.

 RH> I don't like the smell of tomato plants either.  Too many memories of
 RH> picking tomatoes late at night because a frost was predicted.  Then, no
 RH> matter how much we scrubbed, the smell of them was still there at bed
 RH> time and into the next day.  The wash up water was always a sickly
 RH> yellow green too.

I learned when I was a kidlet (6 y.o.) to wash up with Kirk's Castile Soap
after working the the 'mater patch. It seemed to be the only thing that A: got
rid of the aroma and B: gave me a nice, bight green foamy lather.    Bv)=

Just another thing (among many) that I learned from my Granddad.
 
MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Mum's Green Tomato Chutney
  Categories: Relishes, Condiments, Preserving, Fruits
       Yield: 6 Pints
  
       3 lb Green tomatoes
   1 1/4 lb Red apples
       3 md Sweet red peppers
       4 md Onions
   1 1/2 tb (ea) Salt & Pepper
   1 1/2 ts Ground cinnamon
     3/4 ts Ground cloves
   2 1/2 c  Sugar
       2 c  Apple cider vinegar
  
  Wash tomatoes, apples and peppers thoroughly. Trim and
  quarter tomatoes. Core and quarter apples. Seed and slice
  peppers. Peel and quarter onions. Put vegetables and fruit
  through the coarse blade of a food grinder or process in
  small batches in a food processor.

  As each batch of fruit-vegetable mixture is processed into
  medium chunks, place it in a large Dutch oven or roasting
  pan. Add all remaining ingredients to the pot and stir
  with a wooden spoon to blend thoroughly.

  Bring mixture to slow boil over medium heat, then simmer,
  uncovered, stirring frequently to prevent scorching, for
  30 minutes. Remove from heat. Immediately pour relish in
  6 sterilized pint jars. Fill to within 1/2 inch of the top
  and seal at once. Cool before storing.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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