Bountiful Fall
The evenings are getting quite cool now, down right nippy some evenings to our summer thin blood. Robert and I went out the other night and picked a couple of colanders full of tomatoes, cucumbers, peppers and herbs. I particularly wanted to get some of the basil inside since it's such a tender plant. Look at those fine green tomatoes. We've never really gotten the knack for what to do with them - we tried pickles last year and they were truly awful. This may be the best stock we've had though. They're a purple heirloom type which all seemed to get too ripe before I harvested them during the summer, but now they're super crisp and firm. So we made Fried Green Tomatoes with Basil Mayonnaise and they were delicious. Robert made himself BLT's and I put mine on salad greens. We used this recipe from Epicurious. http://www.epicurious.com/recipes/food/views/Fried-Green-Tomatoes-with-Basil-Mayonnaise-355938 Give it a try! I was also surprised by the lavender ...