We awoke to a temperature of 30° this October 5th morning. Last night I walked around the garden and said goodbye to the colorful annuals in the borders. My patch of small zinnias were lovely and full of bees yesterday. Today the blooms are gone. My cheerful impatiens gone. My favorite snapdragons? Faded but survived. Marigolds? Gone. My gorgeous purple vervain? Gone.
I covered my tomato plant last night hoping to save the plant that is chock-a-block full of green tomatoes.
It was a fail. The plant is very sad looking today. There will be another freeze or frost tonight so tomatoes will be picked and used in the kitchen… fried, green tomato jam, relish, plus experimenting with new recipes like the Green Tomato Breakfast Bread I made yesterday using shredded green tomatoes.
The recipe may seem somewhat farfetched but it passed inspection by mister gardener. The sweet breakfast bread recipe that is said to be from East Europe. I started with tomatoes, then added dried cranberries for New England, some walnuts that we both love and the result was a sweet and moist winner that we enjoyed for dinner last night and breakfast this morning.
PS: We couldn’t taste the tomatoes!
We draw the line at things like green tomato hotcakes or green tomato smoothies… but if there are any suggestions for using up green tomatoes, we’d like to know!