Nov 052012
Delicious and nutritious

by Avis Licht

Delicious and nutritious

A quick way to use those end of season unripe green tomatoes.


At the end of the summer we’re always left with a bunch of unripe tomatoes.  The nights are cold, it rains, the plants start to rot.  It seems like such a shame to lose those tomatoes.  I was looking around the internet and found a number of yummy recipes for green tomatoes.

This recipe is a combination of several good ones. If you have left over sweet peppers you can use them and then add a little cayenne to the recipe to spice it up or down, just the way you like it.

Follow the pictures for each step and the recipe is written out at the bottom of the post.

Be sure to sign up for my blog in the subscription tab at the left.  Put in your email and you’ll receive a notice of my blogs the day I write them. Here’s one on growing tomatoes.

Get your ingredients together to mix with olive oil, salt and a dash of sugar in a medium bowl.


1. Preheat oven to 350 deg F. Chop green tomatoes, onions, peppers and garlic in chunks.

Mix ingredients in bowl before roasting

2. Toss tomatoes, onions, peppers, garlic with olive oil, salt and sugar in a bowl.

ready for roasting

3. Roast in 350 deg oven for about 30 minutes until soft.

roasted veggies

4. Chop your vegetables into small pieces.

Roasted and chopped

Chopped into small pieces

5.Put these veggies into the bowl with avocados, lime juice, salt, chopped cilantro and cumin. Mix well.

Delicious and nutritious

Combine ingredients and add sprig of parsley or cilantro.

There you have it.  40 minutes and you’ve got yourself an incredible dish. Make it spicy hot or not, as you like it. A great way to use those green tomatoes and you don’t even have to fry them!

Here it is:

  • 4 medium green tomatoes
  • 2 small red peppers (hot or not)
  • 1 onion – peeled and chunked
  • 3 – 4 cloves pressed garlic
  • 1 tablespoon olive oil
  • dash salt
  • sprinkle of sugar
  • 2 avocados
  • juice from a lime
  • a little more salt
  • 1/2 teaspoon  ground cumin
  • chopped cilantro – 1/4 cup

1. Preheat oven to 350 deg. Chop tomatoes, onion and pepper and toss with olive oil, salt and sugar.

2. Spread on lined baking tray. Roast for 30 – 35 minutes until softened.

3. Chop vegetables into small pieces.

4. In bowl, smash the avocados, salt, lime juice and mix with chopped vegetables.  Add the cilantro and cumin. Taste for flavor.

5. Enjoy as dip with chips or raw vegetables. My family took care of that bowl in no time.


Nov 092011

Use the largest cloves from the garlic

In mild weather climates, it is still possible to plant your favorites  from the onion family. Garlic, shallots and onions are all in the same family, Allium, and are easy to grow. You need open, sunny ground, in well drained soil that has been fertilized with bone meal and manure.

There are many varieties of garlic to cho0se from. Look in some of these catalogs. My friend Robert Kourik has written a great article on garlic that goes into more detail on varieties and planting techniques.

Garlic is a good plant to put throughout the garden; under fruit trees, around roses and on the edgings of beds.

Shallots are a close relative of the onion that taste like a cross between an onion and garlic and is prized in cooking for its distinctive flavor.

Onion bulbs can also be planted now, but transplanting seedlings and seed sowing need to be done in the Spring.  There are many varieties of onions that require appropriate planting methods.  Consult your local nursery for advice on varieties that grow well in your area.

Even in mild weather climates, it will soon be time to just sit back and enjoy the winter days, reading a good book and taking it easy.  Let the garden just, as one might put it, vegetate.  I’ll be using these days to write about garden design. You can start dreaming about how you might make some changes in your landscape, and put in a few more of your favorite edibles.

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