Well, it seems that my “tomato saga” caused some interest around town, and since I’m now involved with trays of green tomatoes, and trying to figure out how to save them, I guess I’ll just continue the “saga.”  

We covered all the tomato plants in such a way that we thought they were safe from the frost. However, it worked for a couple of nights, and then the hard frost hit and “bingo” all that was left was green tomatoes and sagging leaves. We hurriedly picked the fruit and I went on the internet and looked for recipes that offered more than “green fried.” I found that there were many great ideas and I ended up with this recipe which allows me to come up with some holiday gifts for family and friends.

If you, too, ended up being “bitten by the frost” you may want to try this recipe. If you don’t have enough green tomatoes, try cutting the recipe in half.

Pickled Green Tomato Relish

Ingredients:

7 pounds green tomatoes (about 20 medium)

4 large onions (yellow or white)

2 large red onions

3 large green peppers

2 large sweet red peppers

4 teaspoons canning salt (or Kosher salt ground fine before measuring)

5 cups cider vinegar

4 cups sugar

2 tablespoons celery seed

4 teaspoons mustard seed

Directions:

Cut tomatoes, onions and peppers into wedges. in a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours, collecting liquid from vegetables. Discard liquid from bowls. place vegetables in stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

This sweet-sour relish will make a delicious addition to just about any sandwich! 

Good friend, Norma Moye, sent me the following information about two popular events on schedule in Paso Robles this month. On Saturday, Nov. 16, from 5-8 p.m. the Main Street Association Downtown Paso Robles and merchants Downtown will be offering refreshments, entertainment, music and prize drawings during the Elegant Evening Downtown. This is an open house-style event, with and invitation to visit the merchants in their places of business.

The 33rd Annual Downtown Holiday Lighting Ceremony will take place on Friday, Nov. 29, at 5:30 p.m., at the City Park bandstand, with Mrs. Claus.

There will be refreshments, speeches, and candlelight community caroling. Be sure to wear warm clothing. This popular event is sponsored by Mechanic’s Bank and Adelaide Inn.

If you didn’t make it to the Charles Paddock Zoo on Saturday, for the introduction of the four new little flamingos, do stop by soon and welcome them to the flock. 

They are so cute! 

The Zoo is open daily from 10 a.m. to 4 p.m., and is located at Atascadero Lake Park on Highway 41/Morro Road, one mile west of Highway 101.

For more information, visit charlespaddockzoo.org or call 805-461-5080.

For fun, go online and read information about flamingos. They are such a fascinating bird.

You are invited to join us at the Annual Meeting of the Atascadero Printery Foundation on Nov. 10, at 2 p.m. at Community Church Fellowship Hall, 5850 Rosario Ave., Atascadero. You will have an opportunity to learn about the progress made in 2019, to rehabilitate the historic Printery building, and the goals set for 2020.

For more information, contact Karen McNamara at info@atascaderoprintery.org.

Join ECHO for their inaugural Turkey Trot Fun Run/Walk on Thanksgiving Day, Nov. 28, at Atascadero Lake Park. Registration is at 8:30 a.m. and the race begins at 9 a.m. Prizes will be given for the best “turkey” costume. Look for more details at echoshelter.org. 

Enjoy the rest of the week and have a great weekend. 

Cheers!