• Nicole Shelly

Why I haven’t bought a grocery store tomato in 15 years.

Once I started farming, I was an instant convert to eating food in season. I only eat fresh tomatoes for the 4-5 months they are in season, no exceptions. The other months are for tomato sauce, dried tomatoes or in this case: pickled green tomatoes.



Farmers can get stuck in their own little farm food bubble, but I seriously thought that most people ate seasonly. Or I just didn’t think that much about it. Now I realize it’s only the hard core locavores eating in season and that is why I started this blog.

I get confused when I see a recipe for a dish that contains something like asparagus and cherry tomatoes and it’s February, because that is just not possible normally.

We had to clear out our high tunnel from tomatoes and peppers this past weekend. I loved the look of the green indigo blue cherry tomatoes that we grow. I decided to try pickling them and they are delicious. I used whole cherries, but I’ve seen round ones sliced and stacked which would make a perfect sandwich tomato for the winter, much better than any tasteless tomato from the grocery shop.


Pickled Green Tomatoes

2 -3 lbs green tomatoes, sliced, cubed or whole cherries

3 ripe hot peppers, split lengthwise

bunch of herbs- I used African Blue Basil

4 large cloves garlic

3 cups water

3 cups white vinegar

3 T. sugar

3 T. salt

1 1/2 T. peppercorns

1 1/2 T. mustard seed

1 T. allspice

1 t. celery seed


1. Thoroughly clean with very hot water two mason jars. I used quart jars for cherry tomatoes, but wide mouth pints would work for slices or cubes.

2. Boil in a sauce pan, the water, vinegar, sugar, salt and peppercorns.

3. Pack the jars with the tomatoes, herbs, spices, garlic, and peppers.

4. When the liquid is boiling and salt and sugar are dissolved, pour them over the veg in the jars. Leave a 1/4“ head space. Make sure none are popping above the water.

5. Allow to cool slightly and put on lids. Refrigerate for at least 3 days for flavors to develop. Keep in the refrigerator, but will last a long time there.






#greentomatoes #pickledtomatoes #pickledvegetables #pickles #vegan #glutenfree

#preservation #hotpeppers #garlic

#summerrecipes #summerproduce #herbs #spices




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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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