Now is the season of stocking up on favorite fall produce, and getting ready for winter. We went to the Farmer’s Market this week (which is soon closing for the year), and picked up a cute butternut squash and some end-of-the-season rhubarb. (A hot rhubarb sauce has been a perfect side dish to an autumn meal!)
Our whole family loves going to the Farmer’s Market, wandering past all the tables overflowing with beautiful produce, and supporting/talking with our local farmers. We praise God for the beauty of this season, and the many autumn blessings!
The heirloom tomatoes in our garden were starting to tempt the local slug population, so we decided to pick them all- especially since frost will be arriving soon. I’ve been experimenting with some fun green tomato recipes, and have some bowls full of green tomatoes to start canning this week.
When visiting family a couple weeks ago, I asked my dear mother-in-law what she recommended for green tomatoes, and she suggested a green tomato salsa. Well, Salsa Verde has turned out to be a family favorite on some Mexican-flavored brown rice casseroles.
I know many people have tips and tricks for what to do with green tomatoes- I’d love to hear your suggestions! Mine are taken care of this year, but your suggestions will definitely be a good resource to read.
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