If you had to pull off your fruits and veggies early to save them from the frost that blew into Central Oregon this past week, you’re not alone! Here are some things you can do with those green tomatoes and more!
Bag Up- You can put you’re not quite ready tomatoes in a brown paper bag and keep in a cool, dark place, and in a few days, they will be red and ready to make into a yummy pasta sauce, cut up and put on a salad, or drizzled with balsamic vinegar.
Fry Them- Fried green tomatoes are a family favorite to many, and they’re pretty simple. Here’s how: Slice up, dunk slices in buttermilk and egg mixture, then evenly coat in a seasoned flour mix, and put into pan with hot oil. Fry until golden brown on bottom and flip, or if oil completely covers the slices, just take out when fully golden. Set on paper towels to soak up extra oil and let cool. Enjoy!
Make Salsa- Salsa Verde can be made and eaten right away, or canned up and saved for months. All you need is: green tomatoes, jalapenos, onion, lime juice, cilantro, and whatever extras you like in salsa. There are many recipes online you can find, depending on how you prefer to make it. This salsa can be enjoyed on pretty much everything!
Fruits- Peaches, plums, pears, and berries may have been pulled early to save from frost, or are just perfect and ripe, and you’re just not sure what to do with it all. Here are some fun ideas:
Have a Fruit Swap- A lot of people right now have an over abundance of fruit, veggies, and more from the summer, so you could put together a swap. Everyone bring some food, and you just trade with one another! Everyone can also bring something they have made from their harvest, this gives good ideas for others, and you can swap recipes.
Can Them Up- It may seem like a lot if you have never done this before, but it’s really not too hard. With the right supplies that you can get from almost any store, a little research AKA reading or video watching, (and maybe some friends and wine), you will be ready to go! You can find fun jam or jelly recipes, relishes and salsas, or just sliced up fruits to enjoy later. There’s so many recipes online calling your name.
Save Seeds- This goes for anything that has seeds that can be saved for next year. You can take out the seeds from fruit or veggies, dry them out on a paper towel, bag and label. Then come spring, you can sprout by soaking in paper towels, drop in a small cup of water, or just plant straight in the soil. If you’re putting the seeds, or small sprouts outside, make sure it’s not freezing overnight, this will kill them.
Compost- Once you have plucked all of the fruits and vegetables off the plant, and it won’t grow back next year, compost the plant that’s left over, it may still have valuable nutrients in it. This also goes for the fruits and vegetables you just can’t save, or that may have gotten destroyed by the freezing temps. Do a soft till on the soil where the plants were, and if you are able to get a hold of some goat, chicken, or horse poop, mixed with some hay, lay on top, ready for next spring. Your plants next year will thank you!
We hope this gave you some good ideas for your late summer/early fall harvest. If you do any of the tips above, or have some of your own, take a photo and tag us on social media, we would love to see!