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1. The latin name for quince is Solanum lycopersicum, they are closely related to tobacco, potatoes, aubergine and chilli peppers.
This is a great recipe for using up a glut of damsons and green tomatoes, both of which I find can take you by surprise at this time of year.
I had for years wondered why we always produced masses of green tomatoes, usually blaming myself for not planting them out early enough, or the weather for not being sunny enough. While I'm sure these factors come in to play, I recently found out that a lot of people locally have the same tomato blight problem as we do, and while chatting about it had found out that a local market gardener has given up growing tomatoes outdoors. He had come to the conclusion that an increase in the amount of fields of potatoes in our area had caused such an increase in blight that it wasn't worth bothering.
I'd be tempted to not bother myself next year if it wasn't for recipes like this one, and the classic green tomato chutney.
They're a staple in our store cupboard and one we wouldn't go without.
Green Tomato Chutney is one of those things that you almost hope you don't have to make (apart from that it's delicious). It would be so much nicer to eat all the tomatoes in the red and juicy state that they should be, however the recent wet summers mean that there are often green tomatoes left at the end of the season. This is an ideal way to use them up.
I've never seen green tomatoes for sale anywhere, although I wouldn't be surprised if you could get them at some larger farmers markets. The ones I used were the last stragglers from the greenhouse, there were a few orange and red ones in there as well.
Nigel Slater has written a nice article about green tomatoes, which includes another recipe.