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Posted by Sunny on October 11, 2009, 9:22 pm
We had a freeze warning two nights ago and then last night was the
real deal. Only the asters are still in bloom. When we saw how cold it
was going to be we headed out and pulled everything off the tomato
bushes. The tomatoes were prolific t his year. We brought in tons of
ripe tomatoes and triple tons of green tomatoes.
The ripe and almost ripe went to friends and into refrigerators and
some went for salsa. I made BLTs and all sorts of goodies. Then I
started chopping green tomatoes. In the past two days I've made and
canned 24 pints of green tomato chow chow. I grew up in Texas and this
was how we ate pinto beans -- poured over a bit of cornbread and
dressed with chow chow. When I was a kid I could tell which of my
relatives had made the chow chow on my plate just by tasting. Aunt Edd
made hers hot and not so sweet. Aunt Doot chopped the heck out of her
vegetables and made the chow chow hot -- she hid tiny screaming hot
peppers (whole) in with the other veggies -- and incredibly sweet.
Granny's chow chow was chopped big and tasted mild and just sweet.
Perfection. The chow chow recipe was from Dad's family, guarded like
the crown jewels. My mom never got the recipe, and neither could I.
Then the year my first son was born DH and I picked him up and flew to
Texas for the family reunion. He was 6 months old and still nursing
and everybody was charmed by him. My Granny was 100 years old, my Aunt
Edd was well into her 70s. My cousin and I (she had a baby too, and
while I nursed my son she bottled her daughter and we talked for the
first time in years) talked about how we had been turned down when
asking for the chow chow recipe. Well, as the day was ending and we
were packing to leave for the airport, my aunt took me aside and
handed me a stack of recipe cards. She said something dear and
wonderful about me being a woman now (I was 30 years old) and how all
the aunts approved that I was breastfeeding. I got all the "family"
recipes that day. And I found out later that my cousin didn't. I sent
them to her. Our generation maybe sees things a bit different.
So this year, I grew my own tomatoes for chow chow, fist time in 15
years I've made it. Tomorrow I'm going to put a pot of beans on to
cook with ham hock. When they're nicely tender, I'm going to make
buttermilk cornbread and then I'm going to feast. Life is good.
Sunny
tired enough to drop but happy
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Posted by dealer83 on October 11, 2009, 9:46 pm
show/hide quoted text
> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow =A0was chopped big and tasted mild and =A0just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. =A0My mom never got the recipe, and neither could I.
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
> Sunny
> tired enough to drop but happy
What a great story and I'm glad you and your cousin can carry on the
family history through food. I've never tasted chow chow but, your
whole combination of foods sounds like a classic. I think I'm
jealous.......lol. So much work, but so rewarding, I'm sure. Donna
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Posted by Marcella Peek on October 11, 2009, 9:53 pm
What a great story!
My former mother in law used to lament that her mother made the best
pies and fried chicken and rolls but didn't pass on the recipes.
Ironically, my mother in law also did not share her famous recipes. I
did hunt two of them down.
I did notice that you didn't include your chow chow recipe in your post
either :-)
marcella
In article
show/hide quoted text
> We had a freeze warning two nights ago and then last night was the
> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
>
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow was chopped big and tasted mild and just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. My mom never got the recipe, and neither could I.
>
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
>
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
>
> Sunny
> tired enough to drop but happy
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Posted by onetexsun on October 11, 2009, 10:48 pm
Here's the recipe for "Granny's Green Tomato Chow Chow" (I've cut the
recipe in half so obviously you could cook a batch twice as big as
I've got here)
2 qts green tomatoes
1 head of green cabbage
1 hot white onion
2 green bell peppers
2 red bell peppers
1-3 jalapeno peppers, depending on taste
2 tablespoons mustard seed
2 tablespoons celery seed
cayenne pepper to taste
2.5 cups of sugar (adjust to taste)
2 cups apple cider vinegar
salt
Chop vegetables and combine into one big bowl or pan. Sprinkle a
handful of salt over the top and allow to sit for one hour. Drain off
the juices. Add spices, sugar and vinegar and bring to boil. Cook 10
minutes (or more -- if you like your veggies gooshier). Spoon into hot
jars. Seal with hot lids and put on rings. Process in hot water bath
for 10 minutes (or longer if you're downstairs and can't get the dog
to come in the house). The whole thing will taste better after being
in jars for a week or two. Be sure to label whether your chow chow is
hot or mild. People will want to know.
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Posted by Edna Pearl on October 12, 2009, 3:28 pm
Thank you Sunny! That's a keeper.
show/hide quoted text
> Here's the recipe for "Granny's Green Tomato Chow Chow" (I've cut the
> recipe in half so obviously you could cook a batch twice as big as
> I've got here)
> 2 qts green tomatoes
> 1 head of green cabbage
> 1 hot white onion
> 2 green bell peppers
> 2 red bell peppers
> 1-3 jalapeno peppers, depending on taste
> 2 tablespoons mustard seed
> 2 tablespoons celery seed
> cayenne pepper to taste
> 2.5 cups of sugar (adjust to taste)
> 2 cups apple cider vinegar
> salt
> Chop vegetables and combine into one big bowl or pan. Sprinkle a
> handful of salt over the top and allow to sit for one hour. Drain off
> the juices. Add spices, sugar and vinegar and bring to boil. Cook 10
> minutes (or more -- if you like your veggies gooshier). Spoon into hot
> jars. Seal with hot lids and put on rings. Process in hot water bath
> for 10 minutes (or longer if you're downstairs and can't get the dog
> to come in the house). The whole thing will taste better after being
> in jars for a week or two. Be sure to label whether your chow chow is
> hot or mild. People will want to know.
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> real deal. Only the asters are still in bloom. When we saw how cold it
> was going to be we headed out and pulled everything off the tomato
> bushes. The tomatoes were prolific t his year. We brought in tons of
> ripe tomatoes and triple tons of green tomatoes.
> The ripe and almost ripe went to friends and into refrigerators and
> some went for salsa. I made BLTs and all sorts of goodies. Then I
> started chopping green tomatoes. In the past two days I've made and
> canned 24 pints of green tomato chow chow. I grew up in Texas and this
> was how we ate pinto beans -- poured over a bit of cornbread and
> dressed with chow chow. When I was a kid I could tell which of my
> relatives had made the chow chow on my plate just by tasting. Aunt Edd
> made hers hot and not so sweet. Aunt Doot chopped the heck out of her
> vegetables and made the chow chow hot -- she hid tiny screaming hot
> peppers (whole) in with the other veggies -- and incredibly sweet.
> Granny's chow chow =A0was chopped big and tasted mild and =A0just sweet.
> Perfection. The chow chow recipe was from Dad's family, guarded like
> the crown jewels. =A0My mom never got the recipe, and neither could I.
> Then the year my first son was born DH and I picked him up and flew to
> Texas for the family reunion. He was 6 months old and still nursing
> and everybody was charmed by him. My Granny was 100 years old, my Aunt
> Edd was well into her 70s. My cousin and I (she had a baby too, and
> while I nursed my son she bottled her daughter and we talked for the
> first time in years) talked about how we had been turned down when
> asking for the chow chow recipe. Well, as the day was ending and we
> were packing to leave for the airport, my aunt took me aside and
> handed me a stack of recipe cards. She said something dear and
> wonderful about me being a woman now (I was 30 years old) and how all
> the aunts approved that I was breastfeeding. I got all the "family"
> recipes that day. And I found out later that my cousin didn't. I sent
> them to her. Our generation maybe sees things a bit different.
> So this year, I grew my own tomatoes for chow chow, fist time in 15
> years I've made it. Tomorrow I'm going to put a pot of beans on to
> cook with ham hock. When they're nicely tender, I'm going to make
> buttermilk cornbread and then I'm going to feast. Life is good.
> Sunny
> tired enough to drop but happy