Last week, Deena Prichep wrote a piece for NPR on her Depression-era mentality and belief in not wasting whenever possible. Even when it comes to green tomatoes. Prichep recognizes people just don't know what to do with these early fall beauties, especially after realizing that attempts to bring them inside to ripen on a windowsill are generally futile.
Instead, Prichep offers a few suggestions for inspiring recipes (from biscuits to pasta) she's come to love that move far beyond the traditional fried-green tomato. She notes that green tomatoes are characteristically firm with a more acidic flavor than red tomatoes that makes them difficult to eat on their own. Instead, they're fabulous to use for pickling, baking, or in your favorite sauce.
• Read the whole piece: Green Tomatoes: An End-Of-Summer Bonus at NPR
• Visit Deena's Blog for More Seasonal Inspiration: Mostly Foodstuffs