Thanksgiving Tomatoes.

It's curious. Why are salad greens and tomatoes irrevocably paired? In most zones, these garden staples don't grow during the same season—unless aided by a greenhouse. Who decided that diced tomatoes belonged on iceberg lettuce? (And does anyone still eat iceberg lettuce, which was the only green veggie that crossed my childhood lips?)

Obviously, the pairing of tomatoes and lettuce didn't originate with our local, sustainable farmers.

Still, I've always considered it a challenge to see if I could push the limits and actually prepare a homegrown salad with our own heirloom tomatoes and lettuce.

Last weekend, with an impending frost, I grabbed a large bowl, headed to the gardens, and harvested all of the decent looking tomatoes, peppers, and herbs before they succumbed to the weather. Peppers were sliced and frozen for winter fajitas, basil turned into pesto for a little taste of summer mid-winter, and the few ripe tomatoes were either eaten immediately or popped into freezer bags to use with pasta.

But the pile of unripe, green tomatoes towered on the counter.

I'm not a fan of unripe tomatoes. I know there are many pickling tips and recipes that employ green tomatoes as the star, but honestly—it's just not my thing. (Unless, of course, it's supposed to be a green tomato when it's all grown up, like Aunt Ruby's German Green or Green Apple. That's a different story.)

So, it was time for a little science experiment.

I've read various methods for ripening green tomatoes—put them in a box, hang the whole plant upside down in the garage. Instead, I opted for the easiest method that seemed most logical. Plus, all that I needed for said experiment was a paper bag. And a banana.

Now, that's my kind of experiment!

First, remove any leaves, stems, or dirt from the tomatoes. You don't want anything that can cause bruising. Only use fruit that is bug-free, at least three-fourths of its full size, and glossy green (or just beginning to ripen) for best results.

Place the tomatoes in the paper bag...

...add a ripening banana (please excuse this nasty banana. It's been in the bag and needs a replacement)...

...keep out of direct light, and voila! 

Within two weeks at 65-70 degrees, your fruit should ripen. (This tomato was completely green when I put it in the bag. The shoulders will remain green, because of its variety—Ananas Noir. It's an heirloom known for it's purple coloration with green shoulders.)

The banana helps speed the ripening process, as it releases ethylene. All fruits release ethylene, so you could also add a semi-ripe tomato into the bag with the green tomatoes, but bananas produce the most ethylene and quicken the process.

Isn't it amazing when something actually works?

Sadly, I won't be slicing tomatoes to serve on our homegrown lettuce. Somehow, I'm way behind schedule planting our fall garden, and our little lettuce plants are lingering in the driveway, begging to be transplanted into their home.

But first I have to clean up all of the blackish, frost murdered plants from the potager. And transplant strawberries. And get the beds ready for mulch.

Sigh.

Maybe I'll start a few tomato plants for the greenhouse, and when the lettuce is ready in the spring, we might have a real, homegrown salad. With tomatoes off the vine.

A girl can dream...

So, quick! Go rescue your green tomatoes before the frost hits.

And perhaps, if you're better organized than I am, you can have a homegrown salad with Thanksgiving dinner.

Enjoy!

XOXO ~

Julie

Many Thanks.

For the past 12 hours, I’ve been in Thanksgiving Day prep mode. Honestly, with the exception of 15 minutes for lunch and about 45 minutes for dinner, this is the first time I’ve sat all day. I’m actually feeling pretty good about the amount of preparation accomplished today. Last year was the first Thanksgiving dinner that we hosted, and I was seriously stressed. My goal this year is to enjoy the process, and perhaps actually spend some time enjoying the day with my family. Please remind me of this goal tomorrow when I’m running around like a turkey sans head.

My goal of an entirely locally produced Thanksgiving meal isn’t going to be a reality, but I’m trying not to beat myself up about it. Here’s the menu for Thanksgiving dinner at Chez Adolf:

The Star:
20 pound organic, free range, drug-free, sustainably raised turkey from Live Oak Farms. I opted to try this brining thing that everyone recommends. The turkey is bathing in sea salt, rosemary (from our garden), thyme, and broth as I type, and here’s hoping it’s absorbing those spices and juices to create a yummy main dish. Please oh please don’t let me destroy the bird...

The Traditions:
Dressing, made to imitate my parents’ recipe, which they found on the back of a sage can. We still have the can, dated 1967. It’s a family heirloom. (No fear, I used fresh sage.) While not a local dish, it is delicious...toasted white bread, onions, celery, herbs galore...and the best part--giblets. I know you are now completely grossed out, but boy--they are good. You just can’t think about it when you eat them.

Cranberry sauce, Ocean Spray, canned. Sorry, but there are no local cranberries in South Carolina, plus canned cranberry sauce is Tyler’s favorite. Personally, I’m not a cranberry sauce girl...I just get it for everyone else.

Mashed potatoes...again, not local. These spuds hail from Idaho.

Sweet potato casserole. My sister, Becky, is bringing it. I know I could have found local sweet potatoes, but I’m embarrassed to admit--I’ve never cooked them before, except to microwave them to feed to the kids when they were toddlers.

Green bean casserole, courtesy of my sister, Marsha. Not local, but it’s always good. You know what I mean...can of soup, canned beans, water chestnuts, yum.


Waldorf salad. Whew--finally something with local ingredients. The apples come from Nivens Apple Orchard, which is about 10 minutes from our home. The grapes, walnuts, celery, and mayo...from Publix.

Garden salad. I’m hoping to harvest enough lettuce from our new potager in the backyard to serve a homegrown heirloom salad. We’ll see what the status is tomorrow.

Sweet Corn. Local corn from Beechwood Farms. I froze corn at the end of the summer, but I wish I had frozen more. Our supply is dwindling...but my dad always loved corn, so I’m planning to serve it in his memory.

Red cabbage with local apples. This is not a Thompson family tradition but a concession to Peter. He loves red cabbage. As a Swiss citizen,Thanksgiving is an acquired holiday for him...I started making something he really likes as a new family tradition.

Apple pie. Again, local apples, three varieties. Pie crust: Pillsbury. Shame on me. The egg white used on the pie crust for that shiny Martha Stewart look--local eggs from free range hens. The whipped cream is homemade but without local ingredients...I forgot to pick up cream at the farm.

Pecan pie, courtesy of Becky. Mom’s recipe. I looked for local pecans, but the two places I had time to visit didn’t have them. One farmer told me that every other year they have a good harvest--this wasn’t the year. Last year, they had 200 pounds of pecans.

Pilgrim hat cookies. OK, you serious locavores--you’ll probably hang me in effigy now as an hypocrite. Marshmallows dipped in melted chocolate, stuck on top of Keebler fudge striped cookies (striped side down), decorated with white Duncan Hines icing “buckles.” I know, I know...but my kids love them.

Wine. We have a couple varieties in bottles, but I did pick up a cask of the Black Box Merlot. It’s won lots of awards, and honestly--Peter and I sampled it last night. Pretty yummy. At least we have environmentally friendly wine!

So, although I wish we had incorporated more local ingredients and produce, at least we’ve maintained our traditions while still supporting local producers. Our experiment is about baby steps...trying to be a little better to the environment every day. I’m thankful my family is near so that we can celebrate together, and I’m thankful to our local farmers who worked so diligently to produce healthy, beautiful food...I just hope I don’t wreck it tomorrow!

Happy Thanksgiving to you all...may your turkey be tender, your potatoes without lumps, and your family healthy and well. I’ll let you know how everything turns out...please keep your fingers crossed that I don’t burn the bird!

Cheers!