Glorious GREEN TOMATOES

A GARDEN OVERFLOWING with tomato-laden plants is nothing short of a palatable paradise. Brilliant red tomatoes weigh down the branches with their bounty while green tomatoes await their turn in the spotlight.

But into this happy garden scenario arrives something decidedly unwelcome: an early frost that abruptly ends the growing season with a blast of frigid finality. What’s a disappointed gardener to do with dozens of hastily picked (yet unripe) green tomatoes?

That’s simple: Don’t let these treasures go to waste, because green tomatoes shine in a vast array of delicious recipes.

For many people, the words “green tomatoes” conjure up visions of a deep-fried Southern delicacy, and while fried green tomatoes are undoubtedly the most famous option, you won’t want to overlook other (perhaps lesser-known) possible uses for your glorious green tomatoes, including breads, soups, sauces, relishes, cakes, jams, and more.

Generations of gardeners. In it, Ma Ingalls cooks up unripe green tomatoes with vinegar and spices to create green tomato pickles.