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Green Tomato Recipes

We received many emails and calls from people who had their tomato plants freeze over the weekend.  Many of you removed the tomatoes before the freeze.  If your tomatoes did freeze, they can be cooked and eaten but not re-frozen. If you got them before the freeze, they can be on the counter in the sun or my great-grandmother wrapped them in newspaper to have them ripen. They will not taste like the summer tomato, but will be tastier than buying them from the grocery store. Many think about fried green tomatoes as a recipe, but there are many salsas, chutneys, pies and other dishes that you can make with them.  Here are a few.

Green Tomato Chutney
From Simply Recipes
This is a great blog to follow and I have cooked several of her recipes.  This one is a good way to make a large batch of chutney and share with friends.
Click here for recipe

Pickled Green Tomatoes
From Food in Jars Cookbook
This is a great blog to teach people how to can and preserve food.  Good recipes for jams, salsas and these pickled tomatoes. The cookbook came out earlier this year.
Click here for recipe

Fried Green Tomatoes with Vinegar Sauce
From Bon Appetit
Here is one of the classic recipes updated with a great sauce.
Click here for recipe

Green Tomato Cake
From Beneficial Farms CSA
Here is a recipe that I have made many times and is sweet with the bitterness of green tomatoes.  I picked my tomatoes about a month ago for our first freeze and they have all turned to a ripe red color.
Click here for the recipe

Photos of the Kitchen Garden & Coop Tour

We enjoyed seeing all of you at the Kitchen Garden & Coop Tour.  Thank you to everyone that took photos and sent them to us.  We will be posting photos of each location so that you can remember some of the beautiful plants, lively animals and great ideas from the six homeowners.  If you have more photos, please send to homegrownnewmexico@gmail.com or call 473-1403.  These are photos of Don Emery’s gardens by Sky Bat Studios.  More will be posted next week in our Kitchen Garden & Coop Menu.

Entering Don’s garden at the Welcome Table

Cheerful volunteers from the parking area to the welcome table and the garden

Raised beds, cold frames, pots and planting areas are all used in this garden

Guests enjoyed the different areas of herbs, vegetables and fruit trees

Temperature controlled cold frames extend the season of greens and vegetables

Guests looked at the fresh greens

Swiss chard!

Thank you for joining us

Volunteer for the Kitchen Garden & Coop Tour

Sondra Goodwin's Garden Beds

Bob Zimmerman's Chickens

Do you want to see amazing edible gardens and backyard chicken coops in Santa Fe?  Volunteer for the Kitchen Garden & Coop Tour on Sunday, July 24th.  We are hosting this with Edible Santa Fe as a fundraising event.  Tickets are on sale at Brown Paper Tickets for $35.  The tour will include water catchment, permaculture, heated raised beds, unique vegetables, fruit & nut trees, herbs, chicken coops, hand-painted beehives and a barn with goats.  Here are photos of two locations on the tour.

We need volunteers for the morning, afternoon or all day.  Here are some opportunities to be involved:

July 22 afternoon to pick-up tables

July 24 early morning to assist with posting signs before tour

July 24 morning from 8am to 12pm at one of the tour locations

July 24 afternoon from 11am to 3pm at one of the tour locations

July 24 all day from 8am to 3pm at one of the tour locations

July 25 morning to return tables

Volunteer activities will include assisting the homeowner at tour sites, directing parking, ticket taking, answering questions and posting event signs. There is a required 1 hour training on July 16 or 17.  You don’t need to be a garden or chicken expert to volunteer!  Most of the questions and activities will be around the event.

Home Grown New Mexico also has monthly events, computer work and other ways to help.  Visit our Kitchen Garden & Coop Tour page for more details or contact Amy at 473-1403 or homegrownnewmexico@gmail.com.

Eating Fresh Spring Greens

Fresh spring greens are growing in many of the community gardens and home gardens in Santa Fe this month.  The planting date for greens can be as early as March so there are lots of spinach, kale, swiss chard, asian greens and hearty lettuces ready to harvest now.  Most early greens, also called baby greens, are best eaten right out of the garden.  Here are some tips for picking and eating spring greens.

  • Pick greens early!  The small leaves will be more tender and this will encourage more growth of your plant.
  • Greens will grow throughout the season so you do not want to pull them to harvest.  Bring scissors to the garden and cut the greens close to the bottom.   Consult your seed source for details on individual types of greens.
  • Spring greens are tender in salads or on your favorite sandwich with hummus and sprouts.  Greens that are grown organically will need a rinse in the sink right before you use them.  If you can’t eat them after harvesting, keep them in a sealed container in your refrigerator for up to three days. Do not wash to store them.
  • Cook the greens that are heartier, such as kale, swiss chard and pak choi, bok choy and tatsoi.  These are still very delicate leaves so rinse them and chop them into long ribbons.  You could roll them into tube and then cut fine slices, also called chiffonade.  Heat the pan to a medium high heat and add a little almond oil or toasted sesame oil.  Add onions and garlic or saute the greens quickly.  One tip is to throw a handful of water on the greens and cover almost all of the way to steam the greens as they cook quickly.  Either add salt or tamari before serving.  Enjoy!