The day before the first freeze here in North Texas we were busily gathering crops. One of these crops were tomatoes; green tomatoes that is. Here in the south our first crop of tomatoes, before the hotter than hell period, ripen up beautifully. Then there is a tomato lull, followed by new fruits when the weather starts to turn cool again. The problem is there is not enough time for these new beginnings to mature and turn that sweet bright red before the first freeze. These conditions mean green tomatoes and lots of them. So what to do with all these firm tart green orbs? First, I picked out all the tomatoes that I thought might turn juicy and red in a sunny window sill.

I plan to split the rest of the crop between fried green tomatoes and chow chow. I am well aware that these two things are southern staples. Surprisingly, I had not heard of either. Thank goodness my gardening friend Sam had heard of chow chow and knew how to make it. Here is my chow chow recipe, which is good on many different dishes and also makes a great homemade Christmas gift. From my homestead to yours, Chow Chow.

If you don’t know what chow chow is like me. Prepare to be enlightened. It is a relish, pickle, spicy, yummy goodness that you can put it on just about anything from scrambled eggs to beans and potatoes. It is good stuff which your whole family will enjoyed!

Here are some things you will find indispensable for canning up these green fruits. Trust me I have done it without them; you want them! 

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