First Frost and Green Tomatoes-part two

First Frost and Green Tomatoes-part two

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This is part two in the First Frost series about preparing for frost in Eastern Kansas.  I still have green beans that are producing very well so I covered them with row cover over PVC hoops held on with binder clips.  I cut all the basil, washed, chopped, and froze it in water in ice cube trays.  Basil is very susceptible to frost and I have found it damaged when other plants in the garden show no signs of frost.   Last year was the first for my herb garden.  Lavender, thyme, chives, and sage all survived the winter and came back strong.  Parsley also survived but bolted quickly and was eaten by rabbits.  I brought the remaining potted herbs up on to the deck and placed them next to the house in a sheltered area and called it good.  I set the mouse traps on the back deck where I’d seen evidence and blocked off the area from the geriatric dog.


Husband says that she will learn quickly to leave the traps alone if she gets caught in one but I would just as soon not have to suffer that lesson along with her, especially since I bait my traps with peanut butter and she likes peanut butter.   I next went to the internet to search for recipes that use green tomatoes (other than fried).  I found two that looked promising and used 4 cups of green tomatoes!!

Green tomato cake
Green tomato cake

Green Tomato Cake

Number of servings: 24

Per Serving 131 calories

Fat 2 g

Carbs 28 g

Protein 2 g



  • 4 cups chopped green tomatoes
  • 1 T salt
  • 1/2 cup buter
  • 2 cups sugar
  • 2 cups whole wheat flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts


Place chopped tomatoes in a bowl and sprinkle with 1 T salt. Let stand 10 minutes. Place in a colander, rinse well with cold water and drain.

Cream butter and sugar. Add eggs and beat until creamy.

Stir together flour, cinnamon, nutmeg and soda. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well

Add drained tomatoes and mix well. Pour into a greased 9x13 baking pan.

Bake for 40 to 45 minutes at 350 degrees or until toothpick inserted into the cake comes out clean.


This recipe was adapted from one found on It makes a very moist cake. Some reviewers said it was salty but I did not find it salty. I tried to rinse the tomatoes really well.


1 thought on “First Frost and Green Tomatoes-part two”

  • Someone must have liked the cake – from the looks of it, someone made a big dent in in it. Would love to hear more about your “adventures” with the geriatric dog.

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