Going back to summer’s end and the last of the tomatoes, these were still mostly green with a slight blush on the outside. Sliced, they were as beautiful as any flower. What to do with them? I breaded and fried them, then used them as a substitute for the eggplant in eggplant parmesan. I also like hard little truly green tomatoes diced in omelettes. It stretches the season at both ends, when impatience rules at the beginning and remorse sets in at the end. See Anna (Flutter and Hum) for her weekly vignette and links to others.
Now THAT would be a treat!
They are beautiful! Can you believe that it’s almost spring (feels like it already) and fall doesn’t seem that far away. Time is flying!
Time does that…guess we must be having fun!
Green tomatoes in my chutney .
That’s a good one…also green tomato ketchup.
Luckily, I still have a pantry half full of tomato sauce. I think it will work out about right.
Those may be the only seeds I plant this year…only too happy to oblige.
I’m thinking … some toast, a little mayo, and a dash of salt.
Mmmm…next time.
Love your sentence:
“It stretches the season at both ends, when impatience rules at the beginning and remorse sets in at the end.”
And tomato lovers everywhere understand that sweet spot in the middle.
I’m always pleased when word play is appreciated.