tag:blogger.com,1999:blog-18071407.post4227291527955215610..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Puddles and cloudsKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-18071407.post-34876888394854343922012-10-16T19:12:07.746+02:002012-10-16T19:12:07.746+02:00Evelyn, thanks, that does sound good, with black-e...Evelyn, thanks, that does sound good, with black-eyed peas or other beans. I'll try that too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37970530086785363762012-10-16T19:11:06.658+02:002012-10-16T19:11:06.658+02:00CHM, found the recipe immediately. I'll try it...CHM, found the recipe immediately. I'll try it:<br /><br /><b>Confiture de tomates vertes<br /><br />5 pounds of green tomatoes<br />4 pounds of sugar<br />rind of 1 lemon<br />juice of 1 lemon<br /><br />Cut the tomatoes in half and squeeze the seeds, then cut the halves into thin slices. Put them into a large glass or china bowl and sprinkle with the sugar. Allow to marinate for 24 hours.<br /><br />The next day, cook the tomatoes over a low flame in a heavy pot with the lemon juice and lemon rind for 2 hours. Stir from time to time with a wooden spoon.</b>Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-60280894468867661152012-10-16T19:08:44.962+02:002012-10-16T19:08:44.962+02:00CHM, no, I didn't try that recipe. I need to l...CHM, no, I didn't try that recipe. I need to look for it. I'm sure it's on my computer somewhere.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49515580344530089272012-10-16T19:08:01.005+02:002012-10-16T19:08:01.005+02:00Sheila, I didn't say I didn't like chutney...Sheila, I didn't say I didn't like chutney. Just that we never seem to find the occasion to eat it. Kind of cooking we do, I guess.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73604100565087589072012-10-16T19:07:11.380+02:002012-10-16T19:07:11.380+02:00Judy, I wondered the same thing about the box-ripe...Judy, I wondered the same thing about the box-ripened tomatoes. A couple of weeks ago, I mentioned the idea to the bread lady. She said: "...but they never taste as good ripened that way..." I've done it before, but I can't really remember.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90652464631192363422012-10-16T16:22:06.026+02:002012-10-16T16:22:06.026+02:00I'm intrigued by all of these ideas for green ...I'm intrigued by all of these ideas for green tomatoes. Hmm. <br /><br />Susan, did yours that turned red actually taste goo, too?Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10278986963766028712012-10-16T14:56:55.528+02:002012-10-16T14:56:55.528+02:00Green tomatoes and bell peppers with red pepper fl...Green tomatoes and bell peppers with red pepper flakes with sugar and vinegar make a simple relish that is delicious with black eyed peas.<br /><br />Glad the hedge guys are taking care of business.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-19547402760607388072012-10-16T13:40:58.326+02:002012-10-16T13:40:58.326+02:00Callie must need a very thorough
shower after a ro...Callie must need a very thorough<br />shower after a romp out in those<br />conditions. <br /><br />Can't imagine not liking chutney.<br />Wonderful with all kinds of<br />meat and poultry. Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90265270616419391642012-10-16T13:28:39.661+02:002012-10-16T13:28:39.661+02:00Did you ever try that recipe for green tomato jam ...Did you ever try that recipe for green tomato jam that Annie gave me years ago? I never had a chance to try myself. Too bad because it is delicious.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11845443480552963072012-10-16T11:23:58.971+02:002012-10-16T11:23:58.971+02:00Fried Green Tomatoes at the....French House? Doesn...Fried Green Tomatoes at the....French House? Doesn't work at all, but I guess you know what I am alluding to.<br /><br />Didn't you do the hedge last year..........and the year before. It was rather a job and a half.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-46847384163332667542012-10-16T11:04:40.264+02:002012-10-16T11:04:40.264+02:00Picadilli -- green tomatoes and cabbage. Fine with...Picadilli -- green tomatoes and cabbage. Fine with ham, cold cuts and more.<br />Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-14808754300553054472012-10-16T11:04:39.059+02:002012-10-16T11:04:39.059+02:00Picadilli -- green tomatoes and cabbage. Fine with...Picadilli -- green tomatoes and cabbage. Fine with ham, cold cuts and more.<br />Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43170044120207339692012-10-16T10:52:40.183+02:002012-10-16T10:52:40.183+02:00I'd be leaving the green ones for a month in a...I'd be leaving the green ones for a month in a box. Almost all of mine have turned red eventually.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53684858666062075092012-10-16T09:11:42.681+02:002012-10-16T09:11:42.681+02:00Thanks Margaret, I'll have to look for a green...Thanks Margaret, I'll have to look for a green tomato relish recipe. That sounds good. In past years, I've made green tomato ketchup (okay, but not great — I could probably improve it) and of course fried green tomatoes.<br /><br />Tim, no problem with English measures. Our house is bi- or even tri-graduated, if you know what I mean. (U.S. and English measures are different in minor details.) We don't eat much chutney, though.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36012249751613604082012-10-16T08:32:53.029+02:002012-10-16T08:32:53.029+02:00Green tomato relish, pickled green tomatoes, or, o...Green tomato relish, pickled green tomatoes, or, of course, the Southern favorite, fried green tomatoes.<br />~MargaretMargarethttps://www.blogger.com/profile/17672462879258564321noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33835104926020152242012-10-16T08:25:30.989+02:002012-10-16T08:25:30.989+02:00A spare 'e' [insert where needed!]
Blogger...A spare 'e' [insert where needed!]<br />Blogger please let us edit!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4863148108411609812012-10-16T08:24:22.691+02:002012-10-16T08:24:22.691+02:00Ken, try a green tomato chutney... this is a Briti...Ken, try a green tomato chutney... this is a British standard... the climate = green tomatoes in spades more often than not.<br /><br />3 pounds Green toms [chopped], 3 red peppers [for a bit of colour], 1 pound each sliced onions, cooking or sweet apples [weighed after peeling, coring and slicing], Sultanas and brown [or cane] sugar [add another quarter pound of sugar if using real cooking apples such as Bramleys]. One and a half British pints of Cider vinegar. 2oz mustard seed. 2 oz salt. One large root of root Ginger, well chopped... about a quarter pound. A quarter tea-spoon Cayenne pepper [or a fresh one, bruised] completes the ingredients.<br />Method: Hurl the lot into a large pan [I use a 9 litre marmite] and simmer slowly for 2 to 3 hours until thick. Turn into jars. Seal<br /><br />Apologies for the English measure... I've been using this recipe for the last 30 years from a book published in '71.<br /><br />I now also have many variations on the theme... but this is the basic.<br />I shall be making "Old Blighty" Chutney from our green toms today... after a bit of chainsaw work on our woodpile.<br /><br />Hav fun!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com