Celebrate Green Blog

It’s the middle of October, and I have to come to terms with the fact that the remaining tomatoes in my garden are never going to turn red. One, maybe two, may, but the majority of them will remain green unless I bring them in and force them to turn red off the vine. The first couple of years I had a garden, I did do that, but then I decided to try fried green tomatoes. If you’ve never tried them before, you should. They’re delicious.

I decided that’s it’s time to try another green tomato recipe, and I settled on green tomato bread. I took a look at several different recipes, and then I kind of merged them together and added my own spin. Yum.

Ingredients

• 2 c organic unbleached all-purpose flour
• 1 c organic white whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 c organic white sugar
• 3/4 c organic brown sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 2 large eggs, lightly beaten
• 1 c canola oil
• 1 tsp pure vanilla extract

• 2 cups of pureed green tomatoes that were plucked right off the vine

  2 c lightly pureed green tomatoes (cut tomatoes up into quarters, and put each one in a blender until it’s lightly pureed but still a bit chunky - you don’t want to turn them into juice. Keep pureeing tomatoes until you’ve got two cups of them.)

Directions

1. Preheat oven to 350 degrees F.
2. Mix pureed tomatoes, eggs, vegetable oil, sugars, and vanilla together in a large bowl.
3. In a separate bowl, mix together flours, spices, baking soda, baking powder, and salt.
4. Mix the flour mixture into the tomato mixture a little at a time until it’s all mixed well.
5. Pour into two greased 8.5 x4.5 inch loaf pans. Bake for 1 hour or until a knife inserted comes out clean.
6. Let cool for 10 minutes, then remove from pans and cool completely.

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Robin Shreeves didn’t particularly like to cook until she started paying attention to how the food she feeds her family affects the environment. Once she started experimenting with fresh, organic and local foods, her outlook on food and cooking changed dramatically. When she’s not writing the eco-friendly food blog for Mother Nature Network or attending to her two personal blogs A Little Greener Every Day and South Jersey Locavore , she can often be found in the kitchen, playing with the food that she prepares for her husband and two boys.