Today marks the official end of the fresh produce from my garden. This makes me a little sad after months of eating out of the backyard. Oh, I still have many, many jars of pickles, bags of frozen peppers and pints of frozen tomatoes. We won't suffer through a long winter. Much. But those warm afternoons with my two sweaty boys exclaiming over the organic treasures they uncovered beneath the leaves and vines can't be jarred or frozen.
The final super started with three very ripe tomatoes perched on the kitchen window sill just waiting for the right recipe, their siblings gobbled or foisted upon coworkers long ago. Paging through my cookbook (ETT, of course) I tried to find an inspiring recipe. The cooler days and early dark led me to a stewed bean recipe from Iran, Pilaki. White beans, potatoes and carrots gave the dish a hearty base, but my tomatoes added a delicate touch to the perfect dish for a fall evening.
And I did manage to make enough to freeze. So when the snow is deep and my boys are ensconced in polar fleece, I'll heat this stew up for the passing taste of fresh tomatoes, by then perhaps merely memory.
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