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According to USD A researchers, each tomato plant properly cared for can yield up to 15 pounds of fruit.
Despite the drought, gardeners probably don’t doubt that’s true by now if they’ve been trying to keep up in the kitchen with the production of those little plants out in the vegetable plot.
For those who are tired of fried green tomatoes and red spaghetti sauce and canning, canning, canning, here are a few unusual tomato recipes tested by friends and neighbors:
Mary O’Meara has a favorite recipe for Danish Green Tomato Soup from the New York Times Natural Foods Cookbook. She guesses that cornstarch can be substituted for the arrowroot thickener but suggests that cooks experiment with caution, starting with a teaspoon and increasing the amount until the desired consistency is reached.
Danish Green
Tomato Soup
'A cup butter
2 onions, sliced
8 green tomatoes, washed and cut into chunks
1 cup chicken or beef broth
1 teaspoon arrowroot
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