You can grow your own food. And we can help!

Thanksgiving Tomatoes.

Nov 04, 2011

It's curious. Why are salad greens and tomatoes irrevocably paired? In most zones, these garden staples don't grow during the same season—unless aided by a greenhouse. Who decided that diced tomatoes belonged on iceberg lettuce? (And does anyone still eat iceberg lettuce, which was the only green veggie that crossed my childhood lips?)

Obviously, the pairing of tomatoes and lettuce didn't originate with our local, sustainable farmers.

Still, I've always considered it a challenge to see if I could push the limits and actually prepare a homegrown salad with our own heirloom tomatoes and lettuce.

Last weekend, with an impending frost, I grabbed a large bowl, headed to the gardens, and harvested all of the decent looking tomatoes, peppers, and herbs before they succumbed to the weather. Peppers were sliced and frozen for winter fajitas, basil turned into pesto for a little taste of summer mid-winter, and the few ripe tomatoes were either eaten immediately or popped into freezer bags to use with pasta.

But the pile of unripe, green tomatoes towered on the counter.

How can you save your green babies and enjoy them throughout the fall? Please visit for tips on enjoying your late harvest!

XO ~


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