Monthly Archives: October 2015

Recipe: Green Tomato Chutney 2015

So, it dropped down to -5C last night, and we got a solid frost over everything. My neighbour’s glorious squash vines are no more, and our various tomato plants are done for.
I spent a good chunk of today out harvesting the hard green marbles that are unripened cherry tomatoes (plus a slim few roma tomatoes that were larger than the cherries, but there were only a dozen or so of those). What I got was somewhere between two and three litres of unripe tomatoes, plus a litre or two of ripe and ripe-ish ones (the latter are going to be dumped into the crushed tomatoes that I’ll be cooking up in the next 24 hours or so).
 
What do you do with un-ripe tomatoes?
Some folks would slice them thin, dip them in flour, beaten egg, and cracker crumbs (or corn meal, or crushed potato chips), and fry them up as per the classic dish.
Me?
I turn them into chutney.
 
Unripe tomatoes are more acidic than ripe ones, and this recipe includes a fair amount of sugar, vinegar, apple juice, and diced apples, which also all contribute to the acidity of the preserve. The end result is a tangy mixture that works gorgeously as the main vegetable content in a pork shoulder braise, or slopped over pork chops, chicken thighs, or fish fillets (think pollack or tillapia, rather than salmon) to bake. You can also use it as a side dish or dipping sauce for fish- or chicken- fingers, samosas, or felafal, if you’re so inclined. I suspect it would work well as a chunky spread for a turkey- or ham- on rye sandwich, too.
 
Here’s the recipe:
 
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Green Tomato Chutney 2015
 
INGREDIENTS
 
12 C rough-diced green tomatoes
8 large garlic cloves, minced
1 red onion, diced
5 apples, diced
4 pieces of candied ginger, minced
 
1 C cider/balsamic vinegar (I used mostly balsamic)
1 C apple juice
2½ C white sugar
 
2-3 tbsp prepared mustard
2 tbsp salt
1 tbsp nutmeg
2 tsp ground cumin
20 grinds of black pepper (maybe 1 tsp?)
 
 
DIRECTIONS
 
Combine everything in a big pot, and stir so that it’s all well-integrated.
Allow to cook down, half-covered, for a couple of hours (you can do this in a slow-cooker, too, if you want to).
Sterilize some jars in the oven at 225F for 20 minutes (you still have to boil the lids and rings).
Once the chutney is bubbling and thick and smelling delicious, ladel it into the hot, sterilized jars.
Cap and process in a boiling water bath for a good 20-30 minutes (especially if you’re using pint jars or larger).
Allow to cool, listening for the “plunk” that tells you the jars have sealed propperly.
Makes about 8 cups.
 
 
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So there you go. Green tomato chutney 2015.
Unlike my 2011 green tomato chutney recipe, this one doesn’t contain any peppers (meaning bell/chili peppers, or chili-spices like cayenne or paprika). It has mustard, nutmeg, ginger, cumin, and ground black pepper corns to provide a little heat and a lot of savouriness, though.

Full Moon – Harvest Moon Crests (Autumn Equinox, Super Moon)

So, about two weeks ago, I was sick as a dog and making a point of watching that big, beautiful Super Moon come up over the city anyway.
It was my first time out of the house for something like 48 hours, which is no big deal in my neck of the woods, but which bears mentioning since less than a day earlier, I was barely able to get out of bed without getting winded.
My wife had a great time at the Metal Show, by the way, and brought me home an AMAZING chest cold, since you were wondering.
Yeah. She was sick, too. It’s been a great week chez House Of Goat, let me tell you.
 
Anyway. That’s a big part of why I’m only getting around to posting (and writing, um…) my Lunar Cycles post for this paticular cycle now. Sorry about that, folks.
 
I was recently gifted a tarot deck (the “Daughters of the Moon” deck which… is a product of its time, and which kind of fucks with the lay-out of the standard tarot, changing up what the cards tend to mean… This is a bother, since I tend to read with my Zen Tarot deck and use various Little Books to get different perspectives on things. It helps if they’re all interpreting from the same general angle… although maybe that’s weird and silly of me). Regardless, I’m thrilled to have this and really touched that she thought of me when it was time to give her deck a new home.
 
This, of course, has me thinking about “inheritance” in the community sense, and how we pass things along to each other. I have a skirt I want to pass on to someone specific. People keep furniture “in the family” frequently, and we’ve inherited book shelves, a table and chairs, a rocking chair, and a bunch of other stuff from various friends who needed to make space in their own places. Some day, it would be nice to be able to do the same for other folks, not because we’re in money-trouble and need to downsize back to a one-bedroom apartment or something, but because we’re combining houses with a third partner (for example) and are able to pass things along from a place of abundance and generocity. That would be really nice.
 
Thinking About:
Acts of love and pleasure: How creating garments for people I care about, mending their clothes, cooking food that they enjoy and can eat, how these things are acts of pleasure – I like cooking, knitting, spinning, sewing; and I feel accomplished and nurturing and clever when I can solve a problem or have Just The Right Thing when someone needs it – and they’re acts of love, too, because I don’t necessarily do them for people I don’t care for[1].
 
By the time of this posting, Unholy Harvest has come and gone for another year. I’m really touched and happy that I got to do a couple of religiously significant body-mods for people, and I’m also really proud of myself for getting my shawl done (or done enough) in time to wear it for the whole weekend. Not bad for a year-and-a-half worth of work. 🙂
 
The wheel turns on, as it always does, and I’m back home in time for frost warnings and the heavy need to get the last of my canning done (I may or may not be able to rescue another harvest of cherry tomatoes, for example, but there’s still lots of chard and kale to freeze, plus I do want to make a good-sized batch of pumpkin butter, so… Onwards!)
 
 
TTFN,
Meliad the Birch Maiden.
 
 
[1] That said, in the interests of growing up to be a Community Auntie, I am pushing myself to do this for people I don’t necessarily like and/or people I don’t know (yet) but who need a hand. It’s important. My lovely wife and I are agreed that we need to have an Open Door in this regard.