The Urban Farmer’s Almanac

Since we moved into our new homestead in May we didn’t get many things into the ground until mid-way through the growing season.   That combined with the suspicious lack of a summer this year in Seattle means that some of our vegetables didn’t get a chance to really ripen.  This is most true of our tomato plants, which actually bore a great deal but had no red ones to speak of.  When we pulled them up to prepare our beds for the winter I began to investigate ways to use green tomatoes. I assumed the thrifty farmer’s wives of yore had come up with some brilliant ideas. I decided to try a green tomato relish, which turned out ok , but not so great I wanted pints of it laying around. (is it just me or do many old fashion recipes use way too much sugar?  Maybe people had a stronger sweet tooth in the past.)  Since I didn’t want the crop to rot and since our house was beginning to be invested with fruit flies I just chopped them, ran them through a food processor and cooked them down into a sauce, which I then froze in

The completed sauce all ready for the freezer

sandwich size bags.  It turned out surprisingly well.  We used it for our pizza sauce last week and I thought it was great.  Its not as sweet as red tomato sauce, which added nicely to the pizza.  I now think we should have enough sauce for the winter, as long as we restrain ourselves from making pizza every night.