Recipes for Two Pony Heirloom Tomatoes (etc.)
GREEN TOMATO CHUTNEY
(We use green tomatoes that we’ve brought in to save from the frost. Also good for early tomatoes.)
Combine
6 apples, (peeled, cored & chopped) with
3 lbs green tomatoes (1 inch cubes)
2 cups raisins
2 tsp ginger (finely grated)
2 tsp ground allspice
2 tsp sea salt
1 tsp black pepper (ground)
1 tsp white pepper (ground)
1 piece candied ginger (golf ball-sized piece)
2 onions (coarsely chopped)
2 cloves garlic (crushed)
3 cups brown sugar
Simmer for one hour over low heat, stirring occasionally. Add
1 cup red wine vinegar
Simmer for one more hour.
ENJOY!
—————————————————————————————————-
PESTO
(This is a delicious, classic recipe. The YELL kids spent a whole day making a HUGE batch of this pesto at the farm. They brought it home to make dinner with their families by adding it to pasta. Mmmm!)
Pesto freezes really well if you make omit the cheese. Add the cheese when you thaw it.
Combine in a food processor…
3/4 c olive oil
1 garlic clove
3/4 c pine nuts, walnuts, cashews or almonds (or a combination of any)
1/4 tsp sea salt
1 T lemon juice (freshly squeezed)
1/2 c parmesan cheese (freshly grated)
Blend until smooth. Then, a handful at a time, add
4-6 c of fresh basil leaves
Blend until basil is incorporated. ENJOY!
——————————————————————————————————-
