ENGAGING WITH GREEN TOMATOES & TOMATILLOS

Thanksgiving weekend was spectacular, soft and warm, the leaves glowing on the trees.  Meant to dig up the last of the potatoes at the farm, but instead got distracted by working in the woods, taking photos with our new digital camera, so that now I feel comfortable with it.  I've got a long way to go.  I also did some line editing of Jeff's novel.  It's so engaging, the world of characters and events that he has created.  Next step is to print it, photocopy it, and hand it in.  And then we'll find out if there's an editor who likes it and wants to publish it.  I'm confident.  

Meantime Jeff can't wait to start writing a second novel.  Amazing.

I don't intend to make this about food, at least not about recipes, but I do want to pass on how delish green tomatoes can be when stir-fried.  I heated peanut oil in the wok (could have used olive oil, but because of the spices opted for peanut), tossed in mustard seed until it popped, then nigella, and fenugreek, then some chopped onion, minced ginger, and a chile from the garden.  When the onion had softened I added the chopped green tomatoes and stir-fried them.  I added a splash of water at some point, covered them and steamed them briefly.  I seasoned them with salt and a dash of soy for depth.  They were tender in about ten minutes, and ended up a cross between a vegetable side and a condiment.   Next day I had the leftovers on rice, with a fried egg on top.  What could be bad?

On a related green acidic vegetable: Fabulous Potz, at Food 4 Life in Kensington Market, told me he cooks tomatillos under the broiler, a good idea if you don't want to grill.  I usually poke them several times with a fork and cook them in a pot with a splash of water.  Once they've softened, a little salt, some chopped coriander leaf, and if you want, chopped onion or a chile...  Again, like the green tomatoes, they are a treat on rice or as a side with grilled meat, or a base for a fried egg, always my default option!