This time of year all conversations lead to the ultimate fall gardening question: what should I do with all of my green tomatoes? Thatâ€™s easy; compost them. (Did I hear a collective gasp?) Yep, the time is ripe to let go of a fruit we enjoyed all summer when it was at its best for in October its flavor and potential are on life support.
The first person who says fry up some green tomatoes, I’ll doubt has ever made them more than once.Â Â The fried green tomato in my book is a merely a vehicle for bacon fat, breading, salt and tartar sauce.Â (You know Iâ€™m right.) In my recipe for fried green tomatoes, I substitute halibut for the green tomatoes.Â Some say make chutney. And I say that will be a condiment relegated to lining your pantry until next census is taken. I know these are harsh truths, but it’s time someone fessed up.
Iâ€™m not here to malign the green tomato; Iâ€™m just here to say itâ€™s time to let go, to honor its summer siblings and what we had. Â Accept that the little (and large) green guysÂ are going to rot on the vine and that it’sÂ okay. Itâ€™s time for a little closure. OurÂ delicious nightshades served us well the last three months in salsas, soups, salads and sandwiches, and their memory lives on in some home-canned toms and savory ketchup. Iâ€™ve moved on. We should all move on.Â Hey, anyone got a recipe for winter squash?
What I was blogging about a year ago: Peach Jam: A Recipe for Preserving Summer