Hello Everyone,
Thank you for your patience and continued support of our Harvest Share program.
We are changing the customization period for our boxes as of this week. I will be sending the Shares out on Mondays and cut off for Customization will be Wednesday at 7:00am. Delivery and Pick Up schedule will remain the same.
One of our members grew her own garden this season and had an abundance of green tomatoes. She went googling for ideas and happened upon a green tomato cake recipe. She made it and her family said it was fantastic. She has shared her recipe and I have added green tomatoes to the share this week. If you don't want to try the cake you can always cut fresh into a salad, fried green tomatoes or a quick Pico-de-Gallo (Green Salsa).
Enjoy your week everyone.
Liz
Green tomato cake recipe !
Ingredients :
1 1/2 cups (375 ml) sugar
1/4 teaspoon (1 ml) salt
2 cups (500 ml) diced green tomatoes
1/2 cup (125 ml) raisins (optional)
3 cups (750 ml) unbleached all-purpose flour
1 tablespoon (15 ml) baking powder
3/4 cup (180 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
2 eggs
Frosting
4 oz (125 g) cream cheese, softened
1/2 cup (125 ml) unsalted butter, softened
2 cups (500 ml) sifted icing sugar
1/4 teaspoon (1 ml) vanilla extract
Preparation
In a bowl, sprinkle half the sugar and the salt on the tomatoes. Let stand for 15 minutes. In a blender, purée until smooth. Add the raisins and set aside.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
In a bowl, combine the flour and baking powder. Set aside.
In another bowl, whisk together the oil, the remaining sugar and vanilla with an electric mixer until the mixture is smooth. Add the eggs, one at a time, beating until smooth. At low speed, add dry ingredients alternately with the tomato mixture.
Spoon the batter into the prepared pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Allow to cool slightly. Unmould and cool completely on a rack.
Frosting
In a bowl, cream the cheese, butter, sugar and vanilla with and electric mixer until mixture is smooth and fluffy.
Frost the cake.
