And we thought we had a lot of snow, Postcards from the Past, PC 1606
Well, September is here and boy did it come in like a lion! I’m assuming this means it will go out like a lamb, or is that only for May? Anyway, having slogged through ankle deep snow and wrestled the fallen branches from my poor old birch tree, I am feeling rather icy toward Mother Nature. My dog is delighted, but he is the only one I know who is.
Even though I am a native Calgarian, I cannot reconcile myself to the climate here. Every year I plant tomatoes, dreaming of the hot late summer days when I will pick the ripe fruit from the green and fragrant plants. And nearly every year, I am out in the freezing cold picking hard-frozen, green orbs from blackened, frost damaged and, quite frankly, pathetic-looking remnants of my labours. Does this make me an optimist or a fool? (Quite likely, a bit of both—a foolish optimist?).
Certainly this phenomenon would explain the hundreds of recipes calling for green tomatoes in the prairie cookbooks we have in our Local History collection. I thought I might have to resort to one of these as I looked at my hastily harvested crop. And since I am using a recipe from our cookbook collection in Local History, you get to share my experience.
So, here is a recipe for green tomato marmalade—which is something I had heard of but never eaten, until I saw a ripe tomato version at a shop in the Farmer’s Market. This one is from the Blue Bird Cookbook by the Domestic Science Department of the American Woman’s Club of Calgary (call number 641.5 BLU). The recipe courtesy Ms. H.L. Freeland:
Chop 2 quarts of green tomatoes fine, 2 lemons cut fine, a little water. Boil until tender and add cup for cup of sugar. Cook until it jellies and add ginger root for taste.
What could be easier?
Another one I’m going to try is green tomato chow chow, just because I like the name, also from the Blue Bird cookbook. Recipe courtesy Mrs. A.E. Shore.
Green Tomato Chow Chow
1 peck green tomatoes
4 large onions
6 green peppers
1 ½ cups brown sugar
2 tsp ground cloves
2 tsp ground cinnamon
1 tsp cayenne pepper
Chop tomatoes (not too fine) and let stand in brine overnight. Drain and cover with vinegar (not too strong). Add peppers, onions, sugar and spices and cook until tender. Place in bottles or jars with parowax over them if corks or covers are not available.
A lovely winter