On Thanksgiving, my dear friend Sam Guard shared this grace written by his father Sam Sr.
Nourished Kitchen, a great site for preserving and other how-tos, has a great recipe for fermented green tomatoes and hot pepper pickles. Fermenting is an easy and tasty alternative to vinegar pickling. And a good way to use up the last of the garden’s harvest.
Fall is here. Cool days and nights. My tomatoes ripened into early October which is quite a wonder to have red, sweet tomatoes so late into the year.
I don’t mind harvesting green tomatoes because I’ve learned how wonderful they are to cook with and to eat. In fact, in the Middle East, green tomatoes are a cuisine staple. Tonight I’m making green tomato soup, my favorite.
See the topic cloud to the right and click on green tomato to find more tasty recipes to use your green tomatoes this season. Enjoy!
Great video with Melissa Clark from the New York Times about what to do with eggplant.
Beautiful eggplant varieties
The New York Times has a new recipe for my favorite eggplant dish Imam Bayildi, a Turkish delight. Enjoy!
It’s a great year for eggplant. Many large, delicious fruits. When roasted, they have a wonderful smoky flavor.
I recently had the great pleasure of gardening with three third grade classes at Carnegie Elementary School on Chicago’s Southside. The students have a plot at the 62nd Street Community Garden at 62nd and Dorchester.
Strawberries in high demand this year. And already flowering and producing small green berries.