Today's cold wind feels like winter knocking at the door. It's pretty close to freezing, so I picked the last of the vegetables in the garden rather than letting a hard frost turn them to mush.
I filled a big bowl with green tomatoes and left more on the vine because I figured there's just so many Fried Green Tomatoes a person can eat.
But now, with the aid of my friend Google I have enough new recipes to try that I'm hoping to get out in the morning and harvest every last green tomato I can find.
I'm going to try Stewed Green Tomatoes ("Delicious as a side-dish when served with a hardy meat entree") tomorrow, and later in the week Green Tomato Chow-Chow, maybe even Oven Fried Green Tomatoes. There's a long list of recipes at About.com, but the shorter list at BostonPlus.com provided me with the ones above.
The peppers, one yellow, a couple tinged with red, and the rest green are downstairs in the crockpot on their way to tomorrow's stuffed pepper dinner.
I used grass-fed ground beef from the farmer's market. It costs nearly twice what ordinary grain-fed beef does, but according to Michael Pollan and others, is much higher in good things (vitamins, omega-3 fatty acids) and lower in bad things (calories, fat, chemicals). And, the animals suffer far less when raised this way than when they are confined to feedlots for the last months of their lives.
So: better for us, better for the animals, and maybe better tasting. I'll give you the verdict on that last part when we eat the stuffed peppers tomorrow. Maybe with a side of stewed green tomatoes.
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