Which are gross.
A couple of weeks before the first below-freezing evening struck (um, last night) Plants On Deck managed to harvest a few cups of nice, green (and mostly green) cherry tomatoes.
But what to do with them? This simple, but correct, recipe from the NYT was absolutely perfect. And, assuming you season the lamb chops the night before, you’re looking at an honest-to-goodness weeknight meal.
While some mothers have cookie monsters, this one has a tomato monster.
Which makes sense when you consider the Korean love of all things made of tomatoes: like, say, tomato and local almond crullers. True story. These fried and glazed gems were spotted (and sampled and rejected) a couple of years ago in a Dunkin’ Donuts in Seoul.
So naturally, when the little blue deck got cleared off back in late-October, this gardener and Amma had a hard time tossing the hard, green tomato runts into the compost.
And here we are, a month later, serving brown-bag-ripened tomatoes to a three-year-old for breakfast.