I look out at my tomato plants and see lots of green tomatoes. Today it’s cold and damp and the next few days don’t promise to be any better. I don’t know if those green tomatoes are going to ripen on the vine or not. I could bring them inside and ripen them off the vine or I could eat them green.

 

Here are a handful of recipes I’m looking at that use green tomatoes.

 

Green Tomato Rice – green tomatoes, green onions, a jalapeno and a little bacon are mixed into a seasoned rice dish (with a little dash of hot sauce if desired)

 

Green Tomato Pickles – This recipe calls for 40 green tomatoes to make 6 pints of tomato pickles that can be canned, but you can certainly reduce the amount of ingredients and make a small amount to store in the refrigerator if you don’t want to can.

 

Green Tomato Bread – We use other veggies in snack breads – zucchini, pumpkin, carrots – why not green tomatoes? This recipe allows you to use your green tomatoes now or puree them and freeze the puree to make the bread throughout the winter.

 

Green Tomato Pie – It’s supposed to taste just like an apple pie – so says Pam who put up the recipe and several of the commenters. Hmmm…

 

Green Tomato and Lemon Marmalade – The photo on this New York Times recipe has it smothered on a croissant. Yum.

 

What? No recipe for fried green tomatoes? Tune in tomorrow.