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Garden Greens with Yellow Tomatoes and Peaches Recipe

Garden Greens with Yellow Tomatoes and Peaches Recipe

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  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 8 cups mixed baby greens, including arugula (4 to 6 ounces)
  • 4 small vine-ripened yellow tomatoes, cut into wedges
  • 2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced

Recipe Preparation

  • Whisk first 4 to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.

Recipe by Jeanne Thiel Kelley, Martin Kelley,Reviews Section

Curried Yellow Tomato Chutney

Rarely do I meet a chutney that I do not like. Which is strange, because chutney is basically a pickle and I hate pickles. Hmmm. The exception that proves the rule, perhaps? At any rate, this chutney – this chutney with its adorable, tiny, yellow peach tomatoes, its subtle hint of sweetness, its lightly curried Indian flavors and just enough heat on the finish – this chutney is no exception. It’s simply lovely.

I have to give it up for the authors of The Art of Preserving, a preserving book from Williams-Sonoma, because rarely do I make something with a complex flavor profile like a chutney, make little to no changes to the recipe, and like it just as it is right off the bat. A rare commodity indeed! Although I might take slight exception to the off-hand statement that “Indian cooks” grind and blend their own spices for curry powder: though my Irish-Finnish-Scottish background claims not a whit of Indian heritage, I too, make my own curry powder. I’m wacky that way.

You can, of course, use commercially prepared curry powder I have some in my pantry and I use it when I run out of “the good stuff.” But if you love curry like I do, I encourage you to try out making your own. I use this version from Tigress as a starting point, and vary as my moods dictate. Someday, I’ll record my version here on LK, if only so I can stop looking up Tigz’ version on Hungry Tigress every time I need it! I would, however, recommend sticking with the milder, sweeter yellow tomatoes for this recipe not only does it allow you to get away with adding very little sugar, but it makes a nice change from the more robust red Indian tomato chutney.

Adapted (slightly) from Curried Yellow Tomato Chutney in The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010) via Williams-Sonoma.

Curried Yellow Tomato Chutney


  • 2 tbsp butter, ghee, or vegetable oil
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • ½ tsp brown mustard seed
  • ½ tsp ground cumin
  • ½ tsp red chile flakes
  • 1 long green chile pepper, stemmed, seeded and thinly sliced
  • 1 small hot red chile, stemmed and minced
  • 3 garlic cloves, minced
  • 2 ½ lbs yellow tomatoes (I used mostly yellow peach tomatoes), cored & quartered or cut into chunks
  • 1 large yellow onion (about 8 oz), diced
  • ¼ cup + 2 tbsp cider vinegar
  • ¼ cup raw sugar
  • ½ tsp sea salt, or to taste
  • freshly ground black pepper, to taste
  1. In a medium Dutch oven or heavy-bottomed saucepan, heat the butter or oil over medium heat until shimmering. Add curry powder, ginger, mustard seed, cumin and chile flakes. Stirring constantly, fry the spices until fragrant and toasted, about 1 minute. Add the green and red chile and garlic: fry, stirring, for another minute. Add tomatoes, onion, vinegar, sugar, salt and pepper. Stir well, cover and bring to a boil over medium heat. Reduce heat to low and simmer, uncovered, stirring every half hour or so, until chutney has reduced, thickened, and will mound on the back of a spoon, about 2 – 3 hours.
  2. Prepare canner, jars and lids.
  3. Taste the chutney and make any final adjustments to salt, pepper, sweetener, etc. Fill hot jars with hot chutney to ¼-inch headspace. Remove air bubbles with a chopstick, wipe rims, affix lids and process in a boiling water bath for 15 minutes.

Yields approximately 4 half-pints.

Peony plants have been used as food and for medical uses for many years. However, it&rsquos one of those funny plants that turn up on both lists of edible and toxic plants.

My Health Albert lists peony&rsquos on their non-toxic list of plants.

While this article talking about eating peony petals in the New York Times references the National Poison Center Network in Pittsburgh as saying &ldquothere is nothing to indicate that peony petals are troublesome.&rdquo It goes on to say there is &ldquono evidence that they are toxic&rdquo

The ASPCA does list peonies as toixc to dogs, cats, and horses so make sure you keep your pets away from these plants and anything made from them.

So my best advice to you is to do your own research and to never eat plants that you don&rsquot feel safe eating.

But I personally love this recipe, it&rsquos so easy to make and tastes amazing. It&rsquos quickly become one of our favourite jelly recipes.

How to Freeze Fresh Peaches in 5 Steps

Freezing is the easiest way to store fresh peaches long-term (learn how to can them here). Following these five easy steps will ensure your peaches stay at peak freshness all year long. Here&aposs how you do it:

1. Blanch and Cool Peaches

Blanching and cooling peaches is a necessary primer for peeling them. Doing this step first will make the skin peel right off. To start, use a paring knife to cut a small X through the skin on the bottom of each peach, making sure not to cut the flesh too deep.

Bring a pot of water to a boil. Blanch the peaches by placing each peach in the boiling water for 10 to 15 seconds. Once the time is up, quickly remove the peach using a slotted spoon and place it in an ice bath to stop the cooking process.

2. Peel and Slice Peaches

Now you&aposre ready to peel and slice your peaches. Thanks to the blanching and cooling you just did, this will be easy.

Use a paring knife to catch the corner of the skin at the center of the X. Peel the skin away. Do this until you&aposve removed all the skin from the peach.

To slice the peach, start along the crease and run your knife all the way around. Gently twist the two halves apart to free the pit and use your fingers or a utensil to remove the pit. Slice each half into 4-8 wedges.

How to make fresh Tomato Peach Salsa:

Peel the peaches and cut to remove the pit. Then cut into large wedges.

Cut the tomato and onion into large wedges.

Combine the peaches, tomatoes, onion, cilantro, and garlic in a food processor. Pulse until coarsely chopped. Click for a food processor.

Add in the green chilies, cider vinegar, lime juice, pepper and salt. Pulse the food processor until combined and tomatoes and onions are your preferred size.

Transfer the salsa to airtight containers and chill until ready to serve. This 4 pack of 8 oz jars is the perfect size for this recipe. Click for a 4 pack of 8 ounce jars.

Store in the refrigerator. Serve with your favorite tortilla chips, pita chips, or on chicken or fish tacos. Yields 4 cups.

Easy Fresh Tomato Peach Salsa for Two

How to Can Tomatoes That Will Taste Garden-Fresh for Months to Come

Take advantage of tomato season! Learn how to can tomatoes at home and preserve the bounty for the year to come. Our method uses boiling-water canning for canning fresh tomatoes, but we've included instructions for pressure-canning tomatoes, too. If you're new to the process, our step-by-step guide will teach you how to do it.

In the cooking world we often treat tomatoes as a vegetable even though they&aposre actually a fruit. Canning is a culinary exception. Because tomatoes have high acidity, they are canned like other fruits in a boiling-water canner with only a splash of added citrus or vinegar (but we&aposll show you how to pressure-can tomatoes, too). You can process them whole, crushed, halved, or stewed. We&aposll also show you how to can tomatoes in Mason jars no matter which way you cut (or crush) them. Home-canned tomatoes will bring a garden-fresh taste to soups, stews, chilis, and spaghetti sauce all year long.

For each pint of canned tomatoes, you will need 1¼ to 1½ pounds ripe tomatoes for each quart, you&aposll need 2½ to 3½ pounds ripe tomatoes. Choose unblemished tomatoes for canning and wash well in cold water. Once your tomatoes are ready, follow our instructions below for peeling, canning, and preserving fresh tomatoes.


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (about 1 small onion)
  • 1/2 cup thinly sliced celery (about 1 stalk)
  • 1/2 cup chopped carrot (about 1 medium carrot)
  • 1 teaspoon minced garlic (about 1 clove)
  • 6 cups roughly chopped turnip greens
  • 1 (32-oz.) container vegetable broth
  • 1 (15.5-oz.) can cannellini beans, drained and rinsed
  • 1 (14.5-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (14.5-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (9-oz.) package refrigerated cheese tortellini
  • 1 ounce Parmesan cheese, shaved

Making a smooth tomato sauce? Drop those tomatoes in boiling water so you can just slip off their skins. Don’t know how to fit that big bunch of kale into your crisper drawer? Shrink it down with a quick plunge in the blanching pot. Got a garden (or CSA box) overflowing with fresh vegetables? Blanch and freeze for future use. Like your vegetables crisp-tender? Scald and shock them before reheating so that they hold their texture. Busy week ahead? Speed things up at dinnertime and keep your produce from going limp by having all your veggies blanched and ready to reheat.

  1. Bring 1 gallon of water per pound of produce (or 2 gallons of water per pound of voluminous leafy greens) to a rapid boil in a large covered pot. If you have a pasta pot with a perforated insert, this is a good time to use it. Alternately, have tongs, a slotted spoon, or a colander ready for draining the blanched foods. Fill a sink or a large mixing bowl with very cold (or ice) water.
  2. Plunge food into the boiling water. Cover, and when the water returns to a boil, cook for the recommended time (see below).
  3. Drain the blanched items, and immediately dunk/shock them in the cold/ice water until completely cooled (this will take roughly the same amount of time they spent in boiling water). Drain well before using.

Fried Green Tomatoes – Frozen – but with the crispness and taste of fresh off the vine

I was talking via email to a friend that I met on a forum I frequent. In the course of our conversation about putting food up for the winter she mentioned that she was going to ‘bread’ some green tomato slices (for fried green tomatoes) to put in the freezer.

She went on to say that she did it last year and made fried green tomatoes in January. What she said next is what really impressed me: “—they turned out really well, not a bit soggy”.

For those of you who love fried green tomatoes and would love to have them in your freezer for a mid-winter taste of summer, here’s how my friend Lucie achieves fried green tomatoes in the winter that taste like fresh fried green tomatoes right off the vine.

  • Mix one or two eggs with a splash of milk in a shallow bowl.
  • Place some cracker meal or bread crumbs in a separate bowl. Add salt and pepper to taste if desired.

Lucie prepares to coat the green tomatoes.

  • Dip each slice into the egg mixture and then into the cracker meal (or cornmeal or bread crumbs).
  • Place the coated slice on a plate to dry. Continue with other slices and place on plate not touching each other.
  • After all slices are coated, place entire plate in freezer so that the slices freeze separately.

Coated tomato slices ready for the freezer.

  • After about an hour you can pack the slices into Zip Loc bags, label content, date and return to the freezer.

Here’s how to keep your fried green tomatoes crisp and great tasting when you cook them this winter:

  • Add frozen slices to pan. (Not thawing before cooking is one of the secrets to keeping your fried green tomato slices crisp and delicious.)
  • Fry until golden brown. Turn and fry other side until it is also golden brown.
    Drain fried green tomato slices on paper towels and serve warm with sauce of your choice.

Fried slice draining on paper towel before serving.

If you love fried green tomatoes, what could be better than having the opportunity to enjoy them in the middle of the winter as Lucie and her husband do —- especially when they taste crisp and like they just came off the vine.

About Lucie

Lucie and her husband live in Lancaster County, Pa.

They have a large organic garden, 5 bee hives and a small orchard containing pear, cherry, asian pear apple and chestnut trees. They also have a small flock of chickens for fresh eggs.

My thanks to Lucie for her kindness and willingness to share her secrets about fried green tomatoes.

Pressure canners!

If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and cannot to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.

Presto 01781 23-Quart Pressure Cooker/Canner

This is usually one of the best-priced pressure canners. They are reliable and inexpensive. I've had mine for 40 years. There is also a 16 quart version for even less. Click on the links at left or above for more info and current pricing.

See the seller's website for more information, features, pricing and user reviews!

All American Pressure Canner and Cooker #921

See the seller's website for more information, features, pricing and user reviews!

In the UK, use this link:

Bean "Frenchers"

It is tiring and laborious to prepare green beans for canning there are so many of them and you do them all by hand. But wait there's a new device that makes it easy. Hmmm, actually, these devices have been around since our great-grandfather's day! Here are several different types and makes, some hand fed, some cranked: choose the one that meets your need and budget!