Freshly Picked Fall Color
And just in time, too. Twenty-one degree frosty mornings have arrived on the farm! Oh the warmth from the first fires in the woodstove each year always feels extra cozy. But back to this beautiful bounty. So what am I going to do with it? Green tomatoes will actually turn red once they've been picked, so I'll be setting some aside for salads as I have all kinds of autumn greens in the garden and greenhouse. They won't develop that deep, vine-ripened flavor, but I figure it's a small price to pay for dining on organic, heirloom homegrown tomatoes on Thanksgiving. (And you know they'll still taste miles better than anything commercially available.)
As for the rest? It's time to make some of my Green Tomato Relish! This tasty (and oh-so-easy) concoction is really more like a salsa, so don't let the name scare you away. You can put it on everything from flank steak to home-fried potatoes, and it'll keep right in the fridge for weeks--no canning necessary. Click here for the recipe--and I do hope you'll let me know if you make some.
A year of Daily Photos ago: Dan & His New Charges