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LET'S CLEAN OUT THE GARDEN

© Vaudie E. Harrison

At this time of year, as we're well into the Fall season, those of us who have a garden in the back yard find that it's time to harvest the remainder of the bounty that's been growing there.

It's time to dig the potatoes, pull the tomato plants, and generally clean up all the things that are left. Many times you will find that there are a lot of green tomatoes, small cucumbers, and other odds and ends that are just too good to be wasted.

This week I'll give you a few ideas about how to keep those goodies from going to waste.

Let's start with all of those green tomatoes that are still on the vine.

GREEN TOMATO PICKLES

1 Peck of green tomatoes (sliced)

I Cup of Salt

6 or 8 Onions (sliced)

½ Box of Pickling Spices

1 Tablespoon of Cinnamon

6 Cups of Sugar

Vinegar (As needed)

Slice the Tomatoes and layer with Salt sprinkled between layers. Let stand overnight. The next morning, drain well and put into an enameled kettle or pot. Add the sliced Onions and the Sugar. Tie the Pickling Spices in a cheesecloth bag. Add Vinegar until it can just be seen, but is not covering the Tomatoes. Add the bagged Spices and cook slowly until the Tomatoes are quite soft and the juice is thickened. Place in canning jars and process in a hot water bath, but do not bring to a boil when processing.

FRIED GREEN TOMATOES

This is a traditional way to use some of those end-of-the-year Tomatoes.

Slice the Tomatoes into approx. 1/4 inch slices. Dredge the slices in Corn Meal or Flour and fry lightly in about 1/4 inch of very hot grease in a frying pan.

HOMEMADE RELISH

10 Medium Green Peppers

10 Medium Red Peppers (Sweet)

10 Medium Onions

2 Cups of Sugar

2 Cups of Vinegar

1 1/3 Tablespoons of Salt

Wash the Peppers and remove all the seeds. Peel the Onions and cut into quarters. Put both the Onions and Peppers through a food grinder or processor using the medium blade. Cover with boiling water and let stand for about 10 minutes. Drain and then add the Vinegar, Sugar, and the Salt. Boil the mixture for about 15 minutes and then place into sterilized jars. This Relish is very easy to make and is delicious on Hamburgers, Hot Dogs or used with Meatloaf. Makes four to six pints. NOTE: It is best to cook this Relish in an enameled pot to prevent leaching.

So, let's all get out in the yard and finish using that wonderful produce that we've been growing all year. After all, it's too good to let go to waste.

The copyright of the article LET'S CLEAN OUT THE GARDEN in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish LET'S CLEAN OUT THE GARDEN in print or online must be granted by the author in writing.