While there may not be a Whistle Stop Cafe for us, there are certainly plenty of green tomatoes in the garden as a result of the on/off British summer. With the threat of high winds today, I went out this morning to harvest anything that I was concerned about losing to the wind. My cherry tomatoes have done well at ripening and I have a great haul of them (I’ll let you know where they are in a minute) but what to do with the very large tomatoes that have not even reached full size let alone ripened?
With a little inspiration from the film mentioned above (which if you haven’t seen you must) and a quick look on the internet I concocted a little platter for James and I to share along with some leftover fish. It was basically the green tomatoes sliced, dusted in seasoned flour and then fried in a little oil. However, when I tasted a little bit as it came out the pan I was not very impressed with the flavour or rather lack of. I had a little brainwave of topping the scalding hot tomatoes with some of my homemade cheese with some fresh mint added to give it more of a zing.
Before you wonder at the homemade cheese, it is little more than the tail end of the 4 pints of milk we have delivered each week heated to blood temperature. I add a tablespoon of white wine vinegar as I mix gently with a fork then leaving the whole thing to separate and cool before straining the curds from the whey through a cloth. With salt added this is a very rudimentary and easy to make cheese and a great way to use up on the turn milk.
Anyway I digress, I got the cheese out the fridge and mixed in a handful of chopped mint and a few chives and hey presto. On top of the tomatoes they did add the other dimension that they needed to make my green toms into a pretty good starter.
Now for the cherry tomatoes – these are currently in the oven where they will be for the next 8-10 hours on 50 degrees to dry them out before I put them in a jar with rapeseed oil to cover. I did this two years ago and we only finished off these tomatoes at the beginning of this year. I will keep you up to date on how they turn out 🙂