|Photo taken from the Globe and Mail|
Paul's been making this lively Plum and Green Olive salad lately, and I highly recommend it! Simple so that the clearly contrasting sweet, salty, and crunchy tastes stand out. We love Cerignola olives even more after having driven by Cerignola this summer on our way to Peschici.
If plums are a satisfying harvest treat (and yes they are!), so are green tomatoes, although it might have been even more satisfying if they'd all ripened. Since we had a bumper crop of still verdant globes, however, we've found some pleasing ways to use them up.
First, I sliced up a few and mixed them in with the apples I sliced into a pie, following a recommendation from my battered old Joy of Cooking. And, of course, a few got sliced into the frying pan to go alongside Sunday morning bacon 'n' eggs.
Then Paul made a so-good-it-couldn't-possibly-be-as-healthy-as-promised Fish and Green Tomato Curry.
And, finally, I simmered 2.5 pounds of them, all chopped up, with chopped onion, brown sugar, vinegar, spices and raisins, the aromas dancing through the house, blending the heat of August fruits with the exotic warmth of ginger and cinnamon and mustard and chili peppers. All to trick our palates, this winter, into forgetting the cold and grey for the length of a meal. . .
Are you a green tomato fan? What are your favourite ways to use them up? Have you ever tried them in an apple pie? And what other early fall dishes have you been enjoying?