We had our killing frost late last week. Unfortunately I didn’t see it coming, and the forecast hadn’t predicted it, so we didn’t manage to get everything out before it hit. The next day was a mad scramble to salvage what I could.
I was able to save quite a lot of leeks, I stewed the ripe tomatoes that were damaged, and I made cake with the green tomatoes. A couple of squash were unaffected, along with my onions, corn, and beets but it’s all been harvested now.
I’m not a big chutney or chow chow fan (other than the fact that it conjures wonderful childhood memories) so I was quite happy to find another use for my frost bitten green tomatoes. I don’t normally follow a recipe but having never made green tomato cake before I did find and use one, as a guide anyway, and I thought I’d share it in case anyone else is faced with the same dilemma.