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.