Pickled Green Tomatoes

I used to really like chipmunks. Then I started gardening... As I became a repeat victim of their destructive, seemingly pointless digging and their casual, heart-breaking habit of taking bites out of ripe or partially ripe vegetables, my appreciation of their truly adorable appearance morphed into something approaching hatred.

These pickles represent my revenge on the chipmunk population in our neck of the woods - ALL of whom seem to have developed a real taste for our tomatoes this year. At first they had the good manners to at least drop the tomato and run off the deck when I'd tap on the window but they've since lost all fear. The most they'll do now is hide underneath the wooden box we grow our tomatoes in and they'll only do that if I actually go out and stamp my feet in hopeless rage (a sharp rap on the window no longer accomplishes anything.)

When I went out this morning and found the half-eaten remains of another of our biggest nearly ripe tomatoes, I felt something had to be done. I turned to my community on Facebook for suggestions on how to solve this problem. Suggestions included spreading red pepper flakes around, picking the tomatoes while green, pursuing thermonuclear options, and eating the chipmunks, themselves.

I was intrigued by the idea of picking the green tomatoes as it seemed the most fool-proof (and I have no taste for chipmunk meat) but also knew I would not be frying them all up since my husband and son both actively dislike tomatoes unless they're in sauce form or dried. And this baby is taking up waaaay too much room in my innards to allow me to eat more than a single fried green tomato in one sitting.

BUT I did recall that I'd seen a very simple, appealing-sounding recipe for pickled green tomatoes in my new favorite canning cookbook, Food in Jars: Preserving in Small Batches Year-Round.

So I called on my three-year-old to help me pick all the large green tomatoes - a task he agreed to with great gusto since he spends a lot of his time picking everything in the garden, regardless of ripeness, anyway. We gathered up roughly two and a half pounds of green beauties and I carried them inside, using my extra stretchy maternity tank top as a make-shift basket (hurray for ruching! I'm not sure I can ever return to normal clothing...)

The rest was really very easy. Washed the tomatoes. Sliced them.

Boiled some water and sterilized some jars. Peeled some garlic. Heated up some brine. Measured out some spices. Packed the tomatoes in.

Poured some brine. Added lids and bands and boiled them for all of 10 minutes. There was one moment of (minor) tragedy in which one of my pint jars cracked in half about 5 seconds after I immersed it in boiling water but otherwise it was smooth sailing.

In your face, chipmunks!!! (please imagine this delivered in a Homer Simpson voice.) Of course, now the cute little bastards will probably start in on our cucumbers...

Pickled Green Tomatoes from the Food in Jars cookbook

Makes 3 pint jars

Ingredients

* 2 pounds green tomatoes, stemmed and cut into wedges

* 1 cup white vinegar

* 1 cup water

* 1 Tbsp pickling salt

* 3 teaspoons dill seed

* 6 garlic cloves, peeled

* 3/4 teaspoon peppercorn

* 3 bay leaves

Directions

1. Prepare a boiling water bath and sterilize 4 (just to be safe) pint jars. Place the lids in a small sauce pan, cover them with water and simmer over low heat.

2. Combine the vinegar, water and salt in a small pot and bring to a boil.

3. Remove your sterilized jars to a towel lined counter top next to the stove. Place the following into the bottom of each hot, ready-for-canning jar:

-1 teaspoon dill seed

-2 garlic cloves

-1/4 teaspoon peppercorn

-1 bay leaf

4. Pack the green tomato wedges into the jars - wedge them in there as best you can without mangling them. Pour the brine slowly into the jars, leaving 1/2" headspace. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.

5. Process in a boiling water canner for 10 minutes. When time is up, remove the jars from the canner and let them cool on a towel-lined counter top. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.

6. Wait at least one week before eating to allow time to cure. Store in a cool, dark place for up to one year.

Not feeling totally confident about canning? Check out my page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.

You might also like:

• Quick pickled ramps
• Pickled watermelon radish
• Tarragon pickled onions
• Super easy refrigerator pickles

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Grilled Portobello Burgers - Easy & Delicious

We're pretty religious about attending our little farmer's market every Wednesday afternoon -- for a family with a toddler who likes to cook and values delicious, locally-grown food, there's really nothing better. The downside of our regular attendance is that I've gotten tired of most of the (very tasty) dinner options available. But I had yet to try Marilyn's grilled portobello burgers so I bellied up (literally, I'm now two weeks away from my due date) to her station and placed my order. After a bit of a wait, I forked over my money and headed back to our blanket on the grass with my mushroom "burger" in hand.

I was pretty hungry (another by-product of pregnancy) so I tore into it. Mmmmmm... juicy, meaty, flavorful, and hearty. By the end I was a mess (they're not so easy to eat neatly - probably a bad idea for a first date...) but I sure was happy. The next week I went back and ordered another one. And the following week, I started buying portobello mushrooms to make these for myself at home. I've since made them three times and see no reason to stop.

The preparation is extremely simple (basically a requirement for me to even consider a recipe right now as extended standing at sink or stove makes my back ache) and the results are always spot on.

The marinade is up to you but I have been liking using a combination of olive oil, lemon juice, sea salt, black pepper, fresh rosemary, oregano and some balsamic glaze or vinegar for sweetness and depth. If you're in a rush, you could even (gasp!) use some prepared salad dressing and I'm sure the results would be good.

Let the 'shrooms soak in all that goodness for a while (a few hours is great). Then fire up your grill and get going. They do take a little longer to grill than a meat-based burger would.

Top with cheese (and let it melt on the grill), sliced fresh tomato and lettuce or whatever seems appealing. Although I topped this batch with goat cheese (and arugula and tomatoes from our garden), I have to admit that I have been even happier with less sophisticated cheeses like cheddar, swiss or provolone - the goat cheese is nice but ends up competing with the mushroom a little too much for my taste.

Toast your bun and try to get one that is a bit bigger than the mushroom as they are still very juicy after grilling and it's helpful to have a little bit of extra buffer between your hands and all that goodness.

Grilled Portobello Mushrooms

Serves 2 (double or triple as needed)

Ingredients

* 2 large Portobello mushrooms, cleaned, with stems removed

For the marinade:

* 1 sprig fresh rosemary or other fresh herb (oregano, basil, etc.,)

* 1 clove garlic, pressed or minced

* 1/4 cup olive oil

* 2 Tbsps lemon juice

* Big splash of balsamic glaze (or vinegar)

* Sea salt and pepper to taste

For serving:

* 2 round, crusty rolls or ciabatta buns, cut in half

* Sliced tomato

* Sliced cheddar, provolone, Swiss or American cheese

* Lettuce or arugula, washed and dried

* Ketchup or tomato jam

* Mustard

Directions

1. Make the marinade and place the mushrooms in it (you can either use a ziplock bag to ensure even coating or just put them in a bowl or shallow baking dish and remember to turn them a few times.) Let soak for at least half an hour and up to 4 hours.

2. Prepare a medium-hot grill. Place the mushrooms on the grill, gill-side down and cover. Cook until the mushrooms begin to soften, roughly 5 minutes, then flip them over and grill for another 7 or so minutes until soft and juicy when poked with a fork.

3. Top each mushroom with sliced cheese. Toss the buns onto the grill cut-side down. Close the grill and cook for roughly 1 minute. Open the grill up, turn it off, put your mushrooms on your buns, top with tomato, lettuce, or whatever you see fit and enjoy. Don't forget napkins!

You might also like:

• Grilled Pork Chops With Balsamic-Glazed Peaches
• Spiced Lamb Kabobs With Tomato Jam
• Barbecued Beef Short Ribs

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

14 Unbeatable Kale Recipes

Although kale has gotten downright trendy of late, I suspect many of you may experience a mild sense of dread upon spying yet another bunch of this gorgeous green (or purple) stuff in your CSA box at this point in the summer. And those of you who grow your own may feel just a tad overwhelmed by the sheer volume of this superfood your garden is churning out on a seemingly daily basis. I know I do...

In order to prevent a dreaded case of "too much of a good thing", I find it helps TREMENDOUSLY to have a large pool of inspiring recipes to draw from. And the good news is that there is no shortage of delicious ways to prepare kale - this god-sent green that is so packed with good things and flavor.

Without further, ado, here are fourteen great ways to enjoy kale. The first five recipes are from this here blawg and big thanks for the rest of these drool-worthy recipes and photos goes to Bon Appetit, Susan at FoodBlogga, Elise at Simply Recipes, Vanessa at Just the Tip, and Deena at Mostly Food Stuffs (via Food 52.)

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan 

This is hands-down my favorite salad. A highly addictive mix of flavors that can be enjoyed all year long. I think this recipe is actually also from Bon Appetit but I learned about it from our friend, Polly.

Photo by Eve Fox, Garden of Eating blog

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest 

This is a delicious mix of mellow and sweet flavors - caramelized onions and garlic, balsamic vinegar and orange zest. Mighty purty, too.

Photo by Eve Fox, Garden of Eating blog

Dinosaur (Lacinato) Kale With Cherry Tomatoes & Garlic 

I love the simplicity and the savory and sweet mix of this recipe - it's best made with really sweet cherry tomatoes. Very Christmasy-looking!

Photo by Eve Fox, Garden of Eating blog

Sweet Potatoes With Kale (or other Winter Greens) 

Inspired by a recipe from the Obama's White House chef - kale (or any other winter green) is a great pairing for sweet potatoes and a mix of garlic, lemon juice, red pepper flakes, cinnamon and maple syrup turn it into a true treat.

Photo by Eve Fox, Garden of Eating blog

Stir-Fried Winter Greens With Garlic Shrimp & Rice

Another dish that can be enjoyed all year long. You certainly don't need to use shrimp if you'd prefer just the stir-fry or you could substitute meat or tofu, too.

Photo by Eve Fox, Garden of Eating blog

Wheat Berries with Charred Onions & Kale

Wheat berries have a nice nutty flavor and chewy texture that goes very nicely with the kale and the sweetness of the onions. But you could also sub in another whole grain like farro, barley or brown rice and I'm sure it'd be equally tasty.

Photo by Randy Harris, courtesy of Bon Appetit

Sautéed Kale with Toasted Pine Nuts & Raisins

I love making spinach this way and kale is equally tasty. A great mix of savory (garlic, red pepper flakes, lemon) and sweet (raisins) that is downright addictive. Don't skimp on the pine nuts.

Photo by Elise Bauer, courtesy of Simply Recipes

Smoky Greens and Beans

Kale and cannellini are a match made in heaven. The smoked paprika provides a really yummy smoky flavor and the grated cheese provides a little extra melting saltiness.

Photo by Misha Gravenor, courtesy of Bon Appetit

Kale Chips

Whenever I ask people what their favorite kale recipes are, kale chips top the list! Roasting brings out the sweetness and deepens the flavors and also turns the greens into a deliciously crispy treat that is tossed with sea salt and freshly ground black pepper. You will love these.

Photo by Susan Russo, courtesy NPR's Kitchen Window

Kale with Sausage & White Beans

Here's that pairing of kale and white beans again but this time with the addition of the third musketeer, SAUSAGE!  A simply stellar combination - hearty, flavorful and deliciously satisfying.

Photo by Elise Bauer, courtesy Simply Recipes

Kale Salad with Pine Nuts, Currants, and Parmesan

Another dish that comes up regularly when I ask people for their favorite kale recipe is a raw kale salad. Although kale is a very robust green, if you slice it thin and "marinate" or "massage" it with vinegar or lemon juice, it softens up beautifully. I like the pairing of salty cheese, crunchy, rich pine nuts and sweet currants in this version.

Photo by Jamie Chung, courtesy of Bon Appetit

Kale and Mushrooms with Creamy Polenta

This is basically the ultimate in sophisticated comfort food! You could make this without the chicken stock and pancetta with good results (the mushrooms will provide some meatiness) but the results with those additions are bound to be even better...

Photo by Tina Rupp, courtesy of Bon Appetit

Kale, Corn and Leek Fritters 

I first tried kale and corn fritters at Sunfrost Farms here in Woodstock - they're delicious and a great way to make use of two bountiful late summer crops at once, too.

Photo by Vanessa at Just The Tip blog

One-Pot Kale and Quinoa Pilaf

I learned about this wonderfully satisfying recipe from the Food52 cookbook earlier this year - it was one of their winning recipes and it's easy to see why. The kale and quinoa are both a tiny bit crunchy and the flavors of meyer lemon, pine nuts, walnut oil and goat cheese give it a wonderful depth.

Photo by Sarah Schatz, courtesy of Food 52

You might also like:

Tomatoes Twelve Ways

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Quinoa, Sweet Corn, Lime & Jalapeño Salad

The best most people can hope for is to co-exist peacefully with their mother-in-law. But I actively love mine. I sometimes joke that I married my husband for his mother and although it's not actually true, she definitely sweetened the deal.

She's one of those rare individuals who manage to be genuinely happy, loving, giving and fun while remaining down-to-earth and approachable. She's also been head over heels in love with our son since he came into the world a little over three years ago. She watches him for us often and invites us over for dinner all the time, too. My only complaint is that I can sometimes feel a bit lame in comparison  with her. But that is a problem I am HAPPY to live with.

She recently turned 60 and her best friend threw her a truly gorgeous party to celebrate. When I arrived I was practically speechless over how beautiful everything looked -- I was half expecting someone to get married... See what I mean? (Many thanks to Dion for the beautiful photo!)

Photo by Dion Ogust, copyright 2012. http://www.dionphoto.com/

It was a beautiful night with a huge yellow moon, a lot of crickets doing their thang, great live music by a few friends, and, perhaps most importantly, really good food. Grilled ribs, chicken and corn on the cob with a bunch of homemade sides including chopped summer salad and my current favorite, green bean and potato salad with lemon dill aioli made for some yummy eating. This quinoa salad rounded out the selection of sides (all chosen so that people who are gluten and dairy-free could partake.)

It was new to me and I really enjoyed the mix of southwestern flavors - corn, lime, jalapenos, sage and cilantro.

You've got lots of sweetness between the corn and the red onion.

A little bit of heat from the jalapeños and lots of fresh, bright flavor from the cilantro and the sage.

The sophisticated sourness of the fresh lime juice tempers the sweetness of the corn and sauteed onions.

And quinoa's mild nuttiness provides a nice base for all these flavors to show off.

A perfect late summer (how on earth did it get to be LATE summer already?!) salad flecked with green herbs and studded with yellow kernels of corn and soft, sweet pieces of purple onion.

Feel free to fool around with the proportions - you can use more or less jalapeño, corn, cilantro, etc., it's all flexible based on your preferences.

Quinoa, Sweet Corn, Lime & Jalapeño Salad

Serves 4-6 

Ingredients

* 1 1/2 cups of quinoa

* 2 1/2 cups of water

* 3-4 ears of corn shucked and cut off the cob

* 1 large red onions, chopped

* 1/2-1 jalapeño, seeds and inner membranes removed, finely chopped (don't touch your eyes for hours!)

* 1/3 cup fresh lime juice

* 1/2 cup coarsely chopped cilantro

* 1/4 cup coarsely chopped oregano or sage

* Olive oil

* Lots of sea salt

* Lots of freshly ground black pepper

Directions

1. Cook the quinoa: bring a medium-large pot of water to a boil; while it's heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. Turn off the heat, stir in a few tablespoons of olive oil and set it aside.

2. Heat some olive oil in a wide frying pan. Add the onion and sauté it over medium heat for 3-4 minutes, then add the corn and sautee for another 3-5 minutes until the corn is just tender. Season it all with sea salt and let it cool.

3. Combine the quinoa, onions and corn, chopped jalapeño, lime juice, 3-4 Tbsps olive oil and toss it all with roughly several teaspoons of salt (adjust as needed) then add the fresh herbs and mix to make sure everything is distributed evenly. Serve warm or cold.

You might also like:

• Cumin-Scented Quinoa With Grated Beets Topped With Quick Curried Chickpeas
• Southwestern Quinoa Salad With Black Beans, Corn & Peppers
• Summer Pasta With Bacon, Corn, Tomatoes, Arugula & Basil
• Lemon-Scented Quinoa With Tahini and Chickpeas

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Tomatoes Twelve Ways

Late blight be damned! There are still plenty of delicious, über flavorful, sun-ripened local tomatoes to be had. So let's have 'em while we can.

Here are twelve delicious ways to use the season's tomatoes - some of which you can can or freeze to last the whole year and some you should scarf down just after making. I've also included a few bonus recipes that include tomatoes but don't necessarily feature them as the main show at the end of the post.

1. Tomato Tart Two Ways
Inspired by a recipe in one of the Canal House Cooking books, these impressively fancy-looking tarts are made very simple by the use of frozen puff pastry (though feel free to make your own pastry, by all means!) Sweet ripe tomatoes, good cheese, caramelized onions and herbs make these tarts a decadent treat.

2. Tomato Jam
You might not think of tomatoes and jam in the same breath but you really should... Sweet, spicy (think ginger, cloves, chili flakes and more) and simply amazing when combined with goat cheese and any kind of bread product. Hands down the best jam I've ever made.

3. Grilled Tomato and Eggplant Stacks with Basil and Feta Cheese
These leaning Tower of Pisa-esque delights are an easy way to make the most of summer's bounty. Grilled eggplant and tomato slices are drizzled with olive oil, layered with sliced basil and feta (or goat) cheese, seasoned with salt and pepper and stacked for layers of melting-gooey-sweet-savory-herby yumminess.

4. Tomato Corn Pie with Butter-Brushed Biscuit Topping
Like everything Deb at Smitten Kitchen makes, this pie is heart-stoppingly (and probably artery-cloggingly) delicious. Biscuit topping, sweet corn, tomatoes and cheddar cheese make for serious summer comfort food.

5. Provençal Vegetable Tian
Baking concentrates the flavors and natural sweetness of layered, very thin slices of tomato, potato, eggplant,summer squash, and leeks. White wine, thyme and garlic add the delicious taste of the south of France.

6. Roasted Eggplant & Tomato Gratin
This is basically a healthier, lighter and actually tastier take on eggplant parm that comes from Martha Rose Shulman's Recipes for Health series in the NYTimes. Packed with flavors, very hearty and satisfying.

7. Slow, Oven-Roasted Tomatoes

I have not stopped making these since I learned about them from Marisa at Food In Jars. Ripe tomatoes (you can use any size or type) combined with a few minutes of prep time and roughly 8-10 hours of slow cooking in a low heat oven yield the most divine concentrated dried tomatoes you'll ever eat. Add some herbs, balsamic vinegar and/or garlic for an even more ecstatic eating experience. You can eat them right away (great on bread, in salads, as a basis for sauce and more), pack a jar for the fridge or freeze them in bags or jars to enjoy all year-long.

8. Simple Pasta Sauce with Garlic & Herbs

Nothing captures the flavors of summer like homemade pasta sauce. You can eat this simple sauce right away or can or freeze some for the colder months ahead. You'll thank yourself during the dark days of winter when you're able to grab one of these magical jars of sweet summer flavors to make an easy dinner special...

9. Heirloom Tomato Sauce with Italian Sausage & Basil

A super tasty sauce filled with fresh herbs, sausage and, of course, tomatoes. Due to the inclusion of meat, eat this one right away unless you've got a pressure canner and know what you're doing (my recipe does not include canning instructions.)

10.  Chopped Salad with Tomatoes, Cucumbers, Herbs & Feta

This simple salad is so flavorful, flesh and flexible that it's become one of my favorites. Also a perfect way to make use of summer's sometimes overwhelming bounty of cukes, tomatoes and fresh herbs.

11.   Sweet Corn, Tomato & Basil Salad

My mom-in-law makes this often and I find it positively addictive! Sweet, fresh, flavorful and very very easy... (a great way to make use of leftover corn on the cob, too.)

12. Heirloom Tomato Salsa

Once you've made your own salsa, it's pretty hard to go back to store-bought. Although you can just make this as a one-time treat, I recommend making a big batch and canning some to use throughout the year -- soooooo good!

BONUS OPTIONS - tomatoes play a supporting role in the following four dishes.

Summer Pasta with Tomatoes, Sweet Corn, Basil, Bacon & Arugula - an easy summer meal packed with great flavors. And you can't really go wrong with bacon...

Chicken Milanese on a Bed of Arugula & Tomatoes - sweet tomatoes and peppery arugula provide a perfect backdrop for crunch, salty, juicy breaded chicken. Hard to beat.

Niçoise Salad - this hearty and beautiful composed salad is one of my very favorite things in the world. So many good tastes in one bowl and healthy and fresh to boot.

Lacinato (Dinosaur) Kale with Cherry Tomatoes & Garlic - I am always thankful to find another good kale recipe and this is one of the simplest and tastiest I've stumbled upon. Garlic, sweet cherry tomatoes and a little bit of bullion or broth turn a big bunch of kale into a true treat.

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.