I live in maritime Washington State. We are noted for having temperate summers. This one was especially so. It was rather cool. Gardening of green goods went well with lots of peas, beans, yellow squash, carrots and beets. In the greenhouse we had great success.
My husband always grows tomatoes via the Dutch bucket hydroponic system. We usually have bumper crops. This year’s is modest. I raised peppers in the Dutch buckets, in a trough system too, and some just in pots. I had great success in all with the Dutch bucket system performing extremely well. Not only do I have lots of peppers, they are HOT. They don’t always get HOT if the weather is cool, but they did this year. Maybe it was a different variety. Some I planted were just from a package of “mixed hot peppers.” The only one I recognized was a pepperocini.
Well the outcome of a minimal ripe tomato crop is that there was a bucket of green tomatoes to be had. Not being a fried green tomato fan, I fell back on my usual recipe for green tomatoes, green tomato salsa. Green salsa usually has tomatillos. I substitute green tomatoes and it turns out fine and the chickens don’t end up eating all the green ones. No waste.
The pressure cooker is in the process of processing them this very moment. I chop yellow onions, peppers, hot or sweet, according to your taste, garlic and brown that in a little canola oil. When most of the liquid has dissipated, I add the chopped green tomatoes, some cumin and ground coriander. Simmer until the consistency you like. If you prefer it smooth, put it in the blender and blend until smooth. We like it chunky. Pack in clean jars and process in the pressure cooker. You could probably hot water bath them, but I am more partial to the pressure cooker for canning.
I have a little left, intentionally, and will make chicken enchiladas for dinner and use the remaining amount. I can hardly wait.
So, if you are wondering what to do with all those green globes sitting on the plants you are about to compost, try some green tomato salsa, or…. some years I make hot dog relish with them, but that is for another session.