Recipes

Summer Greens Salad with Rose Jelly Vinaigrette

Ma Bell (Meredith) is one of our favourite people to see each week at the Lunenburg Farmers’ Market. She sells beautiful and unique county condiments and is always very generous with samples! She suggested this dressing recipe to go with our salad mix which is so timely as the roses outside our cabin are blooming beautifully right now!

Chow Chow

So, I’m not sure if I’m just very sheltered, but I had never heard of Chow Chow until 2 weeks ago. When we had some lovely customers at the Hubbards Barn Farmers’ market come over to our table to decide on some tomato seedlings. And they were talking about which tomatoes would also be good for making chow chow. I had no idea what that meant. So I asked. And it turns out, chow chow is a delicious preserve using green tomatoes. So, I asked for the recipe. And the very next week, these wonderful people returned to our table with both the recipe and a homemade jar of chow chow! I am so grateful for their generosity and thoughtfulness. I’m looking forward to making some later in the season when we have some green tomatoes. I wanted to take a picture of the chow chow but our camera is broken and we are sending it to be fixed this week. So, hopefully, in the very near future(!), I can take a picture of the chow chow and post it here. Until then, here is the recipe:

Chow Chow

• 10 lbs green tomatoes
• 5 lbs onions
• 6-8 cups white sugar
• 6-8 cups white vinegar
• coarse salt
• 1 pkg pickling spice

Cut tomatoes and onions into wedges. Beginning with a layer of onions then tomatoes, salt each layer with the coarse salt until all the tomatoes and onions are used up. Let stand over night. Next day, drain off the liquid. In a large canning pot, heat tomatoes, onions, and vinegar. When hot, add sugar. Divide the pickling spice between 2 pieces of cheese cloth. Tie tightly and add to pot. Cook for 2 hours. Bottle hot into sterilized Mason jars.

Serve with fish cakes or any fish dish.