Archive for September, 2015

green tomato jam


The garden is coming to an end very quickly. What to do with all those green tomatoes? You can find countless recipes online, from soups to ice cream. So don’t throw them away. Start using them in ways you never thought possible.

I found this recipe on  I’m not a fan of sweet jams so I used less sugar and did not add the vanilla bean. The jam thickened very nicely and the taste is fabulous. I plan to make more this week with a few more changes.



2 pounds firm green tomatoes (about 6 medium)
finely grated zest and juice of 1 organic lemon (about 1/4 cup juice)
2 1/2 cups sugar
1/3 cup mild honey
2 pinches coarse sea salt
1/2 vanilla bean

Wash and sterilize seven 4-ounce jars (or three 1/2-pint jars and one 4-ounce jar) and their lids by immersing them in boiling water for 10 minutes.

Remove the cores from the tomatoes and cut them lengthwise into quarters. If the seeds are small, leave them be. If they are mature, taste to see if they are bitter. If so, scrape them out. Cut each quarter crosswise into thin slices.

Put the tomatoes, lemon zest and juice, sugar, honey, and salt in a large nonreactive saucepan or heavy-bottomed pot. With a small paring knife, slice the vanilla bean open lengthwise. Scrape the seeds into the pot and toss in the pod.

Set the pot over medium heat and bring it to a boil, stirring to combine the ingredients. Cook at a fairly lively simmer for 40 to 45 minutes, or until the preserves are glossy and thick enough to spread. Be sure to stir often to prevent burning. Reduce the heat to medium-low if necessary. Remove the vanilla bean pod at the end of cooking.

Funnel the preserves into the sterilized jars, screw the lids on tightly, and process for 15 minutes in a boiling water bath. Store in a cool dark place for up to 1 year. Or store the preserves in the refrigerator, where they will keep for at least 2 months.


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zucchini fritters


1 zucchini cut into 1/4 inch slices
1 large egg
about 1/3 cup of flour (more if you have a big zucchini!)
parsley, garlic
salt & pepper
olive oil


Lightly sprinkle the cut zucchini slices with salt.
Leave them for 5-7 minutes so that they become well salted and slightly pickled.
In the mean time, combine the flour, parsley, garlic and pepper on a shallow plate.
Whisk one egg into another shallow bowl and add a pinch of salt.
Coat the zucchini slices with flour on both sides and set aside.
Heat about 2 T of olive oil in a large frying pan over medium high heat.
Dip each floured zucchini piece into the egg, coat it fully and then put it in the frying pan.
When both sides are nicely browned they are ready to be taken off the heat.

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At this time of year the zucchini plants have grown enough and have produced so much fruit that I cut the new growth so that the




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Adding edible flowers to a salad at this time of year is a real treat. There are so many vegetables in bloom to choose from right to the end of the season. For this salad I shredded some zucchini and added some of the flowers I have in the garden. My favorite and most delicious are the arugula flowers and the garlic chive flowers. For color I added a few cosmos, and zucchini flowers.  Add your best olive oil, balsamic vinegar, a sprinkle of salt and pepper and some chopped parsley (curly if you have) and basil!

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