Thursday, November 8, 2012

Green Tomato Casserole

Expected low last night of close to freezing, so I picked most of my green tomatoes (along with a bouquet of roses) from the plants in the garden.  I had picked a huge bowl full last week in anticipation of a frost (which did not materialize), but lots still remained.

Generally I like to can green tomato pickles or make a green tomato chutney from all the little end of season green tomatoes, but this past weekend I made a green tomato casserole to take to the end of season harvest dinner at the CSA we participate in.  The CSA is located in a small town about an hour away, at a "farm" that encompasses portions of two essentially city lots, of maybe 2 acres or so -- raised beds, hoop houses, chickens, turkeys and rabbits, a portion of one lot being taken up by the old 1800's victorian house, complete with gothic gables, decorative wood scallops on the walls of the gables, front porch made for "settin' out" on, original wood floors, and cozy parlor.

(and across the street the was a vacant 100 yr old bungalow style house, 4 bedrooms, all fixed up inside, on a 1 acre lot -- asking price $45,000!!)

But, back to the green tomatoes.  Here's the recipe (or receipt, as they used to say down here in the south 100 years ago):


Slice up 6 to 8 large green tomatoes (or a zillion little ones, as I did);

Mix up a cup of breadcrumbs with 3/4 cup of parmesan cheese, some chopped parsley and basil, and 1/4 cup melted butter;

1 to 1 1/2 cup of ricotta cheese (or goat cheese, or feta cheese -- whatever you like or have handy)

Layer half of the green tomatoes in a buttered 9x13 pan, salt and pepper to taste, follow with half the cheese, then half the breadcrumbs mixture, then repeat the layers.

Bake uncovered in a 350 degree oven for about 45 or 50 minutes.

It was a huge hit at the CSA potluck -- we brought home an empty pan.

Linking to Farmgirl Friday

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