Carcasses hang in the cooler anywhere from ten days to a month, depending on customer preference.
A Fine oLd Tradition
Story and Photos by Richard Ledbetter
Here’s a long held custom in the South of picking the last green tomatoes of autumn just prior to the first killing frost to preserve them for coming seasons in the form of chow-chow. But just like fried green tomatoes, you don’t have to wait until the end of the season to make chow-chow. Green tomatoes may be picked throughout the summer, even early in the growing season, before they first ripen.
For those unfamiliar, chow-chow is a green tomato relish with various other ingredients added in that is used to garnish and flavor the likes of cooked peas and beans. It’s been a popular condiment on rural tables for generations, and in recent years it’s found its way into urban kitchens. And why not? It’s a great way to utilize green tomatoes and dress up almost any dish.
Combine the following ingredients in a large pot. Cook on medium heat for fifteen minutes:
½ gallon of apple cider vinegar
1 ½ cups brown sugar
1 ½ cups of white sugar
2 tablespoons of turmeric
1 teaspoon black pepper
1 teaspoon ginger
2 teaspoons celery seed
And 3 tablespoons dried mustard
Add the following chopped, drained vegetables to the mixture, and simmer for one hour:
1 gallon of chopped green tomatoes
1 medium cauliflower
6 large banana peppers
2 bell peppers
½ head of cabbage
½ bunch of celery
2 large onions