On the Eden Hall Farm this fall, we had an abundance of green tomatoes! We wrapped many of the tomatoes in newspaper and put them in boxes in the Mueller House to ripen, and they’ll be sold to dining services on campus as they’re ready. All of the Graduate Assistants and Associates got to take home and experiment with the bounty of green tomatoes. I had never cooked with them before, so naturally I made fried green tomatoes first. I also made a green tomato lemon jam and fermented some of them to turn into a fermented salsa.
Green Tomato and Lemon Jam Recipe:
Modified from Cork and Spoon and NYT Cooking
2 lemons, zest and juice
About 4 lbs green tomatoes, cored, seeded and diced
2 cups sugar
2 inch piece ginger, minced
Seeds from 4-6 cardamom pods
Pinch of salt
Combine all ingredients in a large bowl, cover and let sit in the refrigerator overnight. When ready to cook, transfer to a large pot and bring to a boil, stirring occasionally. Reduce heat, and simmer for approximately 50 minutes, or until jam coats the back of a spoon. Pour into jars and store in the refrigerator. This jam is great just on toast, but it’s even better as a chutney with curries.