(79/2019) It seems like we were just celebrating the Memorial Day holiday weekend. Kids were excited to be done with school soon and pools were opening for the summer! Then our Independence Holiday rolled around and there were picnics and fireworks! Although I personally love the Labor Day weekend – for reasons that only I can appreciate – it does mean the end of the hazy, lazy days of summer! The kids are back in school and we’re all settling down to a routine again.

As far as the produce world? Truly throughout most of the month of September, good, summer vegetables abound so don’t despair quite yet! As a child, I remember our house basically smelling like tomatoes – in one form or another – from about August 15 until mid-September. My mom made everything imaginable from tomatoes. She canned stewed, juice, spaghetti sauces – and even her own home-made ketchup! To this day, no barbecue sandwich will hold a candle to hers made with her own ketchup! For today’s modern cook? There are so many simplifications to so many things made out of tomatoes. In our store alone, we sell Mrs. Wages chili sauce, barbecue sauce, salsa, pasta sauce, and yes – even ketchup! And for most of them, you simply add the tomatoes!

If your recipe calls for a peeled tomato, you simply blanche the raw tomato. Core the tomatoes and place them in a mesh basket or strainer and lower them into a kettle of boiling water for only about 30 seconds! Lift the tomato basket out and immediately submerge in cold water. The skins will peel away effortlessly!

The tomato is the most popular fruit – or vegetable – that is grown in backyard gardens. And yes – it can be referred to as either a fruit OR a vegetable! Although quite prolific, tomatoes do lend themselves to some insect and blight problems. Growing a tomato completely free of chemicals is really a challenge – particularly in south-central PA and northern MD. We simply have weather that is delightful for all kinds of woes for tomatoes. This year, with all the rain we’ve had, there have been lots of issues with blossom end blight. Perhaps you’ve seen it? Right where the tomato attaches to the tomato, you will see black, breakdown – and finally rot. This will spread very quickly over the tomato – and to those along side the tomato! If you have reached this stage, there is little you can do to salvage your crop. On our farm, we apply fungicides and bacterial covers to try to keep this at bay.

So just what is a "green" tomato? A green tomato can be harvested anytime, but typically gardeners will gather any tomatoes not yet red right before a hard frost. Green tomatoes should be picked and kept in a cool – but not refrigerated space. They can truly be used for nearly anything that you could use an apple for – believe it or not!

Fried Green Tomatoes

Ingredients

• 4 to 5 Medium Green Tomatoes, cored and thickly sliced
• Salt and Pepper to Taste
• 2 Eggs, Beaten
• ½ C. Bread or Cracker Crumbs
• 4 T. Butter

Cooking Instructions: Salt and pepper the tomato slices and dip into the beaten egg. Toss lightly in the crumbs. Fry in a skillet over moderate heat, browning on both sides.

Mom’s Tomato Ketchup

Ingredients:

• 4 Dozen Ripe Tomatoes, Chopped
• 2 T. Salt
• 1 T. Ground Black Pepper
• 1 C. Sugar
• 2 T. Cinnamon
• 2 T. Ground Cloves
• 1 T. Allspice
• 1 Tsp. Cayenne Pepper (use less if you don’t want it hot)
• 2 C. Cider Vinegar
• 1 T. Onion Salt

Cooking Instructions: Cook tomatoes for about half an hour over medium heat. Then put through a sieve or food mill. Return pulp to saucepan or kettle and add remaining ingredients. Let mixture boil gently until it becomes thick and smooth. Pour into jars prepared for canning. This recipe will make about 6 pints. Use a 5 minute boiling water bath.

Creamy Tomato Soup

Ingredients:

• 2 C. Cooked Tomatoes
• 1 T. Minced Onion
• 1 T. Celery, Diced
• 1 Tsp. Brown Sugar
• 2 T. Butter, Melted
• 2 T. Flour
• 1 ½ Quarts Milk, Scalded
• ½ Tsp. Salt
• 1 Bay Leaf
• 2 Egg Yolks, beaten
• Sour Cream Parsley

Cooking Instructions: In a medium saucepan, cook tomatoes, onion, celery and sugar for 15 minutes. Let mixture cool and rub through a sieve into a soup kettle. Blend melted butter and flour together with a little of the scalded milk and stir into mixture in the kettle. Add milk, salt, bay leaf. Bring to boiling and remove from the heat. Stir in beaten egg yolks. Mix thoroughly. Serve in bowls with a dollop of sour cream and parsley. (Best if served with a crusty loaf of bread!)

Stuffed Tuna Tomatoes

Ingredients:

• 6 Large Tomatoes – should be large and firm
• 2 6 Oz. Cans of Tuna, Drained
• ½ C. Mayo
• 2 T. Lemon Juice
• 3 Green Onions, Chopped
• ¼ C. Chopped Celery
• ¼ C. Chopped Carrots
• ¼ C. Chopped Sweet Pickle
• 1 Tsp. Salt
• Dash Oregano
• Dash Pepper

Cooking Instructions: Wash tomatoes and remove skins via the blanching method. Remove stem ends and scoop out the center pulp of each tomato. In a separate bowl, mix remaining ingredients together and fill the tomato cavities. Garnish with parsley flakes or paprika and serve on lettuce leaves.

Stewed Tomatoes

Ingredients:

• 2 Qt. Canned Tomatoes, cut into pieces with juice
• 1 Green Pepper, Chopped
• 1 Large Onion, Chopped
• ½ C. Chopped Celery
• 1 Tsp. Celery Salt
• 2 Tsp. Sugar
• ¼ Tsp. Salt
• ¼ Tsp. Garlic Salt
• 1/8 Tsp. Pepper

Cooking Instructions: Place ingredients into a large saucepan or kettle and bring to a boil. Then simmer about 30 minutes until tomatoes thicken. Serve warm.