With a recent dip in temperatures at night and light frost, it was time to collect the plethora of green tomatoes still hanging from the sagging vines. To be quite honest, the only recipe I knew of before this week was fried green tomatoes. Not too confident that the students in Room 106 would be ready for this, I headed to allrecipes.com (which has become my go to website). Scrolling through the list, a recipe caught my eye...green tomato raspberry jam. Intrigued, I pulled up the recipe and thought "Why not?" Quite surprisingly, the green tomatoes, sugar and raspberry jello mix indeed cooked down into a sweet jam (albeit it with an interesting texture). Spread on english muffins, it turned out to be a hit, with 4 of 6 students giving it a thumbs up. This kitchen garden adventure is not only a learning experience for the students, but for me as well!
Mo: Thanks for the allrecipes.com web site. There was a recent article in the N.Y. Times about how much food is thrown away, which takes a lot of cash out of our pockets, as well as putting a lot of extra waste in landfills. Thanks for giving us a way to see what we can use before we throw it out!
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If you can't use it, please don't throw it in the landfills....compost! The compost bin out near the garden is moving VERY slowly, but I'm still hopeful that by the end of January we'll have something to show for our efforts!
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