What to do with all those green tomatoes?
If you are like me you've been checking daily for ripe heirloom tomatoes to make it some how to ripeness before the frost. Well, yesterday my sister in-law made me and my younger unit (the daughter) get to it! in the garden. We pulled up all of the big beautiful heirloom tomato plants as well as the volunteer varieties that gave and gave and gave all summer and into these few days of fall. There are now three very large BUCKETS of green and red tomatoes of every variety that need to be processed. I have felt sick looking at them last night and first thing this morning. I am a little hesitant due to the long week I've had to get the kettles (canners) boiling, and the stock pot readied to hold massive amounts of green stuff. **SIGH** Oh the green is over flowing and I am sad they didn't make it to their ultimate goals of brown and yellow ripeness. Just yesterday we had "The Best" BLT's using 2 large black krim tomatoes, which we served with wild rice soup. I k