Harvest time? Get creative!

sliced green tomates

Fall swept in so quickly this year, that my tomato plants are in limbo. They are fully green and stopped ripening, as leaves begin turn curl and turn brown. I refuse to let them die on the vine. I whipped up some fried green tomatoes!

fry station at the stove

Slice them 1/4 inch thick, drag though white flour, dip in an egg wash (a bowl of beaten eggs) then dip them into a light crispy batter:

  • 1/2 breadcrumbs
  • 1/2 panko
  • a pinch of onion powder
  • a pinch of garlic powder
  • salt and pepper

Lay them in a frying pan filled with vegetable oil, and fry for about 2 minutes on each side, until golden brown. 

fried green tomates

While I'm here, I must mention my current favorite topping: feta and banana pepper dip! Find sliced, picked banana peppers at the store, then scoop out and drain a half cup of it. Pulse in a food processor with 4 oz of feta cheese, a squeeze of lemon juice and salt and pepper to taste. I personally like to add a hint of Sriacha.  It's all tang, and a fresh twist on pimento cheese!

fried green tomatoes with topping

Also the figs - mine are popping like gangbusters. I'm not a fan of Fig Newtons or fig jam, so preserving the bounty isn't as appealing to me. I usually eat them fresh-picked in the yard, but if I don't, I do this:

  •  Preheat the oven to 400 degrees
  • Wash and slice figs in half, length-wise
  • Stuff with goat cheese, bleu cheese or brie
  • Drizzle with honey
  • Pop into the oven for 15-20 minutes, until a little crispy on the edges
  • Lightly dust with salt as they cool
roasted figs with honey

    Harvest is an exciting time. When we get an unexpected bumper crop, we look for creative ways to enjoy it. Some people like canning. Others make jam. I like to throw things in the dehydrator. From fruit jerky to chile y limon apple rings, there truly is no such thing as too much food in our home. Perhaps best of all, you can always share with neighbors. 

    Happy harvest! 


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