emoh@home – Food & Drink

Baked Tomatoes and Green Olives

by Chase Dermott, Education & Public Programs Manager

If you take a walk through the archives of the Everett Museum of History, you’ll find thousands of artifacts that grab your attention and teach you something about Everett’s dynamic history. From photographs to furniture, you can find an artifact to represent every aspect of life in Everett. Possibly the most entertaining part of this process is finding relatable, everyday items; the most mundane things are often the most fascinating. And what could be more fun than taking these tidbits of advice and trying them in a modern-day setting?

In our new blog series, emoh@home, we’ll be trying out recipes, household tricks, beauty tips and more for the amusement of the masses. You won’t want to miss the ridiculousness solid historical research we’re about to dive into.

With that being said, we’re starting this series off with one of our favorite things: food. In this episode, I try a recipe that had my mouth watering when I read the title: Baked Tomatoes and Green Olives from Pull Together: A Gift from the Merchants of Everett to the Newlyweds. This cookbook is the muse that inspired emoh@home, so it’s fitting that our first experience comes from its pages. We know very little about where the book came from, but we’re excited about how much information it gives us about Everett in the 1920s!

20180719_125628
Pull Together: A Gift from the Merchants of Everett to the Newlyweds, ca. 1920
20180719_125714
Check out the cool advertisement for The Everett Trunk Co!
20180725_121803
The recipe… we’ll pass on the sardine thing below it.

“Baked Tomatoes and Green Olives

6 ripe tomatoes
½ c. stoned green olives
½ c. bread crumbs
¼ t. pepper
1 tb. grated onion
2 tb. butter
½ t. salt

Cut a slice from the stem ends of tomatoes; remove the seeds. Mix all the ingredients, fill into the tomatoes, heaping it up in the center. Dot the top with butter and stand them in a baking pan with ½ c. water and bake in hot oven 35 to 40 minutes, basting once at (sic) twice. This makes a good luncheon or supper dish.”

I had to plan this dish for a night when I already had something else on the menu for my kids because let’s be honest… tomatoes. Also, I couldn’t imagine having to answer the question “what’s that green stuff?” one more time this week.

I headed to Sno-Isle Natural Foods Co-op on Grand Ave. to pick up supplies and spent a moment appreciating the wonderful organic tomatoes.

20171025_121033_HDR
Tomatoes, amirite?

I had to be particular about tomato shape because I knew these guys would need to sit up straight, so I chose the six most beautiful tomatoes I could find. They were so ripe, I was afraid they’d burst in my hands. After failing to locate butter made locally, I settled for butter in a fancy box. I did a quick search on what exactly they meant by “stoned green olives” (FYI, they just mean pitted) and gathered the rest of my missing ingredients.

20171025_131456.jpg
Obligatory ingredients shot.

I already had bread crumbs at home and debated between traditional and panko. In the end, I decided on traditional because I thought the lovely crispiness of panko bread crumbs would be wasted inside a juicy tomato. It was a good call.

20171025_133150.jpg
I’m not crying, you’re crying.

Assembling the tomatoes was easy. Instead of including the olives whole, I tore them a little as though I’d pitted them myself (you know, just in case) and to make sure there was plenty of surface area for the bread crumbs to stick to. Also, in case you’re ever instructed to grate onion, I’m telling you right now you might as well just mince it with a knife. Grating it reduced the onion to a watery paste.

I filled the tomato cups and lamented the fact that that they were only ¾ full and I didn’t get to heap anything. It’s the little things, guys. However, I did get an immense amount of pleasure putting a pat of butter on each one because butter.

 

20171025_133925.jpg
ALL THE BUTTER.

I did a little research to determine an appropriate temperature for the tomatoes to bake because “hot oven” doesn’t tell me much. Deciding on 350 degrees, I put the tomatoes in the oven and set the timer for 40 minutes. Now at this point I have half a can of green olives taunting me from the other side of the kitchen and I’m not one to ignore such things. Predictably, I grab a handful of the salty morsels, pop them in my mouth, and quickly realize they taste exactly like black olives. Imposters! I realize that I’m not going to get the salty, savory stuffed tomatoes I’ve been looking forward to for weeks, but I’m nothing if not hungry so down the hatch they go.

20171025_142947.jpg
*drool*

The final product was surprisingly good! The bread crumbs did get a little soggy inside the tomatoes (called it), emphasizing the importance of really cleaning the seeds out of the tomato shells, but mixed with butter they gave the whole thing a wonderful flavor. To make up for the lack of cardiac episode-inducing sodium levels I was craving, I added salt. The tomatoes themselves were perfect and the olives had great texture and flavor. Overall it was a success, although neither of my children would even give me a no-thank-you bite. One of them hid from me. Baby steps.

What I’d keep: I’d definitely spring for good tomatoes again and the bake time and temperature were right on the mark.

What I’d change: I’d replace the canned imposters with jarred green olives, double the olive and onion quantities, and include only enough bread crumbs to coat the rest of the ingredients, leaving any loose bread crumbs behind.

Cost: About $20 if you have bread crumbs, salt, and pepper at home and you splurge on organic tomatoes!

If you decide to try this recipe, be sure to post all about it and tag us on social media. We’d love to see it! And don’t forget to share this gem with your friends so more people can watch us embarrass ourselves for the sake of history.

 

Come see us tomorrow!

Come join the EMOH team down at Everett Station tomorrow for an amazing city-wide birthday party and participate in our scavenger hunt! Drop by on your way in and pick up a form and head out to find the answers! Complete it and be entered to win this EMOH bag full of Everett-themed goodies, pictured in front of our new home at 2939 Colby Avenue! Stay tuned for updates!

Look at all this great stuff!

Thank you to our sponsors Live in Everett, Escape Scene, Brooklyn Bros. Pizzeria, Sno-Isle Food Co-op, and Elizabeth Person Art & Design for making this possible!

See you tomorrow!

David Dilgard, Historian & Everett History Advocate Passes

We are so sad to hear of the passing of David Dilgard, Everett historian, advocate, and founder of Everett Public Library’s Northwest Room with Margaret Riddle. He will be much missed.

https://www.heraldnet.com/news/david-dilgard-everett-public-librarys-longtime-historian-dies/

Happy 125th Birthday, Everett!

We’re only three weeks away from joining the city to celebrate Everett’s 125th Birthday!

The Everett Museum of History will be at Everett Station on June 2nd from 10am-1pm with a fun, interactive Scavenger Hunt for all ages.

Grab your form on the way in, find the answers, and be entered to win a prize bag full of Everett-themed swag and other amazing goodies! Over the next few weeks, we’ll be sharing our sponsors and their amazing gifts, so stay tuned and follow us on Facebook, Twitter, and Instagram! We are so excited to introduce ourselves to all of you and celebrate in such a fun way! Everett125

 

A Special Message from Author Aileen Langhans

 The new book, including signed copies, “Random Facts from the Founding Days of Everett, Washington” has been restocked and is available at J. Mathesons Gift shop on Colby Avenue in downtown Everett.  
   
All revenue from the book sale will be donated to “Friends of the Everett Public Library” to fund a special Northwest History Room project: the framing and digitizing of their collection of historic panoramic photographs.  Once they are archivally framed, these important historical photographs will be displayed outside the Northwest History Room, making them available to the entire community.  
This is a wonderful opportunity to support the work of our library’s archivists and historians and to learn interesting facts about Everett’s very beginnings.
 
If you wish to purchase a book directly, please contact Aileen M. Langhans at randomfactsofeverett@outlook.com (email address) or 206-522-0203

Happy New Year!!


Wishing Everyone a Happy New Year!

Thank you for all your support throughout the years and as we look forward to a bright and successful future for the museum in our future home.

Big News!! We Have a New Home!!

For everyone who has not seen Julie Muhlstein’s Everett Herald article this morning, please link here for the full article and celebrate with us the purchase of our new home in the heart of Everett’s cultural district!

 

A Christmas present for the keepers of Everett_s past | HeraldNet.com_Page_1A Christmas present for the keepers of Everett_s past | HeraldNet.com_Page_2A Christmas present for the keepers of Everett_s past | HeraldNet.com_Page_3A Christmas present for the keepers of Everett_s past | HeraldNet.com_Page_4

What’s in the Collection?

2017.006.003

You might be wondering what these two pieces are and why the Museum would collect them?

These are two pieces of slag  found by a local homeowner on his property that borders the original location of the Puget Sound and Alaska Powder Company Mill which exploded on September 17, 1930.  For more information take a look at Margaret Riddle’s excellent essay here.

What’s in the Collection?

2006.002.007

Leather account book, The First National Bank of Everett, Washington