GREEN TOMATO CHUTNEY

1 lb. green tomatoes, chopped
1/2 lb. onions, chopped
1/2 lb. honey
1/2 lb. raisins
1 pint cider vinegar
1 Tbsp. sea salt

Simmer all together until thickish. Bottle hot in sterilized jars.

(from "Simple Food for the Good Life" by Helen Nearing)

FIRST-FROST FRIED GREEN TOMATOES

1 lg. green tomato per person
eggs & milk (2Tbs. milk per egg)
oil for frying
breading (cornmeal, bread crumbs or flour)
salt and pepper or other seasonings (See recipe.)
Parmesan cheese
Slice tomatoes 1/2 inch thick. Combine milk and eggs in one bowl and breading and seasonings in another. (Alternate seasonings include: basil, oregano, curry powder, sesame seed, or chili powder.) Dip tomato slices first into egg mixture, then into breading/seasoning mixture, and fry until golden brown on both sides.

(from "What Do You Do With This Stuff?")

FIRST-FROST GREEN TOMATO SAUCE

1 onion, diced
1 garlic clove, minced
1 jalapeño pepper to taste, minced
6 green tomatoes, chunked
1/4 c. parsley
a few basil leaves
1 tsp. salt
Combine all ingredients in a food processor or blender. Mixture should be evenly mixed but still chunky. Transfer to a pot and bring to a quick boil. Use as a topping for tacos, steamed vegetables, beans or rice. Freeze unused portion.

(from "What Do You Do With This Stuff?")