We harvested the last of our tomatoes yesterday.
Summer is gracefully transitioning into autumn. Days are cooler, the dark comes earlier.
Looking at our garden, we could see that our dying tomato plants still held a treasure trove of green tomatoes that would never ripen on the vine. Michael pulled out the plants and tossed them in the compost bin, but I had plans for the beauties they still held.
I was fully prepared to embrace the season’s bounty and to create something delicious with them. There were loads of them, of various sizes and in varying stages of ripeness, and they still smelled amazingly of summer. Did you know that you can use unripe tomatoes? I know we often bring them in and wait for them to turn red, but you can also use them while they are still green. They make great ketchup, relish and pickles. My choice though has usually been to make my Green Tomato Salsa Verde.
We plant a lot of tomatoes here. Beafsteak, Big Beef, Fantastic, Pink Lady, Orange Grape, … usually twelve to fifteen plants. And we eat a lot of tomatoes fresh throughout the summer – in salads or sandwiches, with pasta or cold cuts. A handful whenever we pass by the cherry tomatoes for a quick snack. I also freeze any that are overripe to throw in soups during the winter and roast sheets of cherry tomatoes to preserve in olive oil. And I make lots of Salsa – some for me, some for you.
But green tomatoes, with their slightly tart and crisp texture, also make an ideal base for green salsa. My recipe not only lets me make the most of my garden’s final offerings but it also packs a punch of flavour. As I chop, mix and season the ingredients, I try to remember to take a moment to savour the aromas and to anticipate the taste of this wonderful concoction.
Green Tomato Salsa Verde:
- 8 cups diced green tomatoes
- 4 hot chilli peppers, seeded and minced
- 3 finely chopped red onions
- 2 cloves of garlic, minced
- ½ cup lime juice
- ½ cup chopped parsley
- 2 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
Combine all the ingredients in a pot, bring to a boil and let simmer for 5 minutes. Ladle into jars and process. Makes 8 250 ml jars.
As you savour the vibrant flavours of my homemade green salsa, take a moment to reflect on the changing season. Autumn brings a different kind of beauty – crimson leaves, cozy sweaters, and the promise of fireside gatherings. Embrace the opportunity to express gratitude for the unique joys each season brings.
I felt quite fulfilled yesterday. The act of harvesting my green tomatoes and crafting them into my Green Tomato Salsa Verde felt like more than just a culinary endeavor. If I were to wax poetic, I would say that I was celebrating nature’s rhythms and flavours of the end of the summer season.
And now, as we transition into fall, I’m going to greet this new season with an open heart, thankful for the beauty it too, will bring.
This coming Friday, September 15th, will be the last market of the season in the Beaurepaire Village! Michael and I will both be there. I hope you take the opportunity to come say hello and to discover over 30 vendors and artisans. You’ll be able to get your own Salsa or Green Tomato Salsa Verde. Visit Les Amis du Village Beaurepaire for more info.
Thank you for listening, Friend.
