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...

-- print recipe --
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:

• 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 just 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. And, if you follow a vegan diet, just skip the cheese - the mushroom can definitely stand on its own.

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.

-- print recipe --
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 (optional)
* 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:

• Curried Quinoa Cakes with Spinach
• Grilled Pork Chops With Balsamic-Glazed Peaches
• Spiced Lamb Kabobs With Tomato Jam

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

15 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 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. Here are some of my favorite ways to enjoy this superfood.

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Kale Chips, Eight Ways
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. I've made them many, many ways including sea salt and sesame, maple balsamic, lime and chili, and garlic and oregano - all of them good.

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan 
This is one of my very favorite salads -- a highly addictive mix of flavors that can be enjoyed all year long. It looks like a whole lotta roughage and tastes like a salty, garlicky, cheesy, crunchy, savory slice of heaven. I learned about it from our friend, Polly who brought it to a potluck a few years back.

Citrus-Massaged Kale Salad with Parmesan, Toasted Nuts & Dried Cherries
This is my go-to kale salad because it is both blissfully tasty and also very quick to throw together. Massaging the chopped kale leaves with lemon juice makes them wonderfully tender. Then I toss with a dash of maple syrup and some sea salt before topping with the salty grated cheese, toasted nuts )almonds, pecans or pine nuts are my favorite choices) and sweet, chewy dried cherries.

Lemony Kale Salad with Coconut Avocado Dressing
This salad hits all the right notes - tart lemon, creamy avocado, spicy garlic, sweet coconut and fresh kale. It also happens to be really good for you. Top with toasted pepitas for a little crunch.

The World's Best Rice Bowl
If I happen to have any of the warm kale in the recipe below left over, I make this wonderful rice bowl. Pair some nutty brown rice with the warm tahini-ginger kale, some pickled daikon, slices of ripe avocado and a hard boiled egg. The flavors and textures are so good together and it is one of the most satisfying meals I've ever eaten.

Warm Kale Salad with Tahini Ginger Dressing & Avocado
Blanching the kale leaves before you toss them in the tahini ginger dressing leaves them tender and delightfully warm. Topped with slices of perfectly ripe, creamy avocado and a sprinkling of sesame seeds and you're in business!

Winter Greens, White Bean & Sausage Soup
Kale and cannellini beens are a match made in heaven. A rich, tomato-ey, Parmesan-scented, herb-flecked broth makes for a hearty, savory soup. I use chard and kale interchangeably in this recipe and am always very happy when I have some Parmesan rinds on hand to throw in while it's cooking - it takes the flavor up yet another notch. Eats like a meal.

Grilled Coconut Kale
Marinating kale in coconut milk spiked with lime juice and spices and then grilling it yields a pile of slightly charred greens with a smoky, rich, slightly sweet flavor. I also recommend that you save the marinade for something else as it's mighty tasty.

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.

Curried Kale Cakes
These are highly addictive. Each bite is savory, moist and spiced with garam masala. Topped with a little dilled yogurt, they make a great lunch. I like to scoop them out onto a paper grocery bag - much more absorbent and less wasteful than using paper towels.

Zingy Sautéed Kale with Bacon & Onion
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Dinosaur 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! Please forgive the crummy photo - this was one of the first recipes I ever posted - before I'd learned anything about photographing food :)

Sweet Potatoes with 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. The photo really does not do it justice, trust me...

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.

That's all for now. But before you get cooking, I'd like to introduce you to a tool I recently discovered - the kale stripper! This little gadget is a great way to quickly separate kale and chard greens from their tough center ribs.

You might also like:

• 20 Tomato Recipes You Will LOVE
• 16 Zucchini Recipes to Inspire
• 5 Must-Have Kitchen Tools

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