September 25, 2016
Greens and Green Tomatoes
By Linda Dansbury

The warm temperatures have the greens in the field growing rapidly and begging to be harvested, so there will be a volume of greens that we haven't seen since the spring harvest. Greens are easy to incorporate into a lot of recipes - add to casseroles, stir fries, lasagna, pasta mixtures, sautes, and of course soups, stews and smoothies. Even many of the "stronger" greens can be made into or bits can be added to salads. Please search this website for a lot of ideas - just put the word "greens" into the search bar. The recipes have been adapted to fit the farm's harvests - that is, many of the recipes will list several greens that can be used whereas if you search the internet most of the recipes specify a green or 2.

As for green tomatoes, you can do a couple of things with them. You can let them ripen - when I was a kid, we used to pick the green tomatoes from the plants right before frost, wrapped each one in newspaper, and then left them alone. Once per week we would unwrap all of them and check to see how they were progressing.

We also have a few recipes on this site - Green Tomato Sauce over Fettuccini, Green Tomato Relish and probably the best known way to use them - Sauteed Shrimp in Remoulade Sauce with Fried Green Tomatoes.

If you have some ideas on how to use your harvest, please email me at lindadansbury@comcast.net