Local food has a way of deepening our roots to a place, of helping us belong more fully to the land we call home, and of being a guidepost to the seasons. The days are getting noticeably shorter and cooler so it's that bitter sweet time of year when we tear out all of our tomatoes so we can plant our final successions of cold hardy greens that will feed us through the winter. There is still some green fruit on the vines so we embrace this fleeting moment and get creative with green tomato recipes this week...roasted green tomato soup, salsa verde, quick pickled green tomatoes, fried green tomatoes... (check out the recipe links below!)
We feel a mix of sadness and joy during these transition weeks. We're not ready for summer to end, but we feel a sense of pride surveying all that we've accomplished, and a bit of relief that our time to rest is almost in sight. But we still have two months of steady harvest ahead. Fall brings a new freshness to our cold-weather crops, and we marvel at the beauty and perfection of our cabbages, kale, radishes, and arugula.
Green Tomato Recipes:
Root 5 Farm fried green tomatoes (gluten free!)
Roasted Green Tomato Salsa Verde
Quick Pickled Green Tomatoes
Roasted Green Tomato Soup
Green Tomato Cake:
How to Ripen Green Tomatoes at Home:
