In Harvest Time by Grandma Moses
Frying in bacon fat makes everything taste sinful but at least once before the season winds down I've got to have a mess of fried green tomatoes, y'all. It's not just because green tomatoes get caught on the vine before they ripen that we have to dream up recipes for them, they taste like nothing else.
I ran across this recipe which uses just about every veggie you may have left in your garden at Fall Harvest time. As a vegetarian and health nut it appeals to my "green tomato" tooth .
GREEN TOMATO END OF HARVEST SOUP
4 green tomatoes, cored and diced
3 ears sweet corn cut from cobb
2 butternut squash, peeled, pulp removed and sliced
2 zucchini, sliced
4 carrots, diced
2 large onions, diced
3 cups greens ( kale, turnips, etc.) chopped
3 potatoes, peeled and cubed
2 cups beans ( any kind )
2 tbsp. olive oil
1 tps. thyme, chopped
3 tbsp. green onion, sliced
salt pepper
6 cups or more vegetable stock
Saute carrots, celery and onions in olive oil in large heavy pot. When they are tender, add the zucchini, squash and beans and cook until brown. Add corn, green tomatoes, greens. potatoes, thyme, green onions and saute for two minutes. Add vegetable stock and cook until potatoes are done. Season with salt and pepper to taste and add more vegetable stock as needed. Serve with some fresh hot homemade cornbread or biscuits.
I was watching an old episode of Food Network and Mario Batoli was making Spaghetti with Green Tomatoes. I hope I don't overdo it on the green tomatoes and get sick of them like I did on Banana pudding when I was young cause that'll cure you for life.
4 green tomatoes, cored and diced
3 ears sweet corn cut from cobb
2 butternut squash, peeled, pulp removed and sliced
2 zucchini, sliced
4 carrots, diced
2 large onions, diced
3 cups greens ( kale, turnips, etc.) chopped
3 potatoes, peeled and cubed
2 cups beans ( any kind )
2 tbsp. olive oil
1 tps. thyme, chopped
3 tbsp. green onion, sliced
salt pepper
6 cups or more vegetable stock
Saute carrots, celery and onions in olive oil in large heavy pot. When they are tender, add the zucchini, squash and beans and cook until brown. Add corn, green tomatoes, greens. potatoes, thyme, green onions and saute for two minutes. Add vegetable stock and cook until potatoes are done. Season with salt and pepper to taste and add more vegetable stock as needed. Serve with some fresh hot homemade cornbread or biscuits.
I was watching an old episode of Food Network and Mario Batoli was making Spaghetti with Green Tomatoes. I hope I don't overdo it on the green tomatoes and get sick of them like I did on Banana pudding when I was young cause that'll cure you for life.
This recipe does indeed look yummy, Carolyn. You probably also have the original simple recipe from The Whistle Stop Cafe that calls for bacon drippings, cornmeal, salt & pepper (actually ate them there), sinful but once a year 'hits the spot' although this recipe fits the bill and my diet even more. Green tomatoes are also good roasted with other harvest veggies like eggplant, onions, garlic and squash. Thanks for sharing and helping us keep our waistlines and hearts healthy ;)
ReplyDeleteYou've been to the famous Whistle Stop Cafe ? I'm impressed.
ReplyDeleteAs a matter of fact I do have the Whistle Stop's original recipe, along with most other folks in Alabama! Yes, it's simple but delicious I agree. Must be the bacon fat :-)
That soup sounds good. Maybe I'll have to try it when the market is overrun with green tomatoes. With our rainy growing season this year, we've still got tons of red tomatoes.
ReplyDeleteThat looks like a very Tasty recipe, Carolyn. I have a few green tomatoes out there... perhaps I can work out this recipe soon. :-) Thanks for sharing!
ReplyDeleteThanks, AR. Enjoy the red tomatoes while you can.
ReplyDeleteHey Shady,
ReplyDeleteLet me know how you like the soup. Thanks for stopping by.
Yummy...there is nothing like a bit of crisp to the air to raise our appetite for soups. This one sounds like a good tasting soup, but I have to be honest...the Fried Green Tomato talk made my mouth water.
ReplyDeleteGail
So true, Gail. I'm a real soup fan when it gets cold outside but my weakness is the FGT.
ReplyDeletethis sounds delicious. What's there not to love about sun kissed veggies in a stock pot! I can imagine using fresh green beans plus a 50/50 of yellow lentils whole/blended smooth in this soup. Thanks for the inspiration, time to make a harvest happy soup!
ReplyDeleteGood suggestion, Ingar, and the beans make it a good protein source for us vegetarians.
ReplyDeleteThis is also good Kimchi chigae weather :-)