Sprout & Pea

In addi­tion to some beau­ti­ful zuc­chini, I came back from vis­it­ing my par­ents with some per­fect green toma­toes and an herb that I couldn’t wait to use– pineap­ple sage. When I arrived home from work last Thurs­day, I wasn’t really in the mood to cook which is rare for me. I wanted some­thing quick and I wanted the prepa­ra­tion to be easy, but the gor­geous veg­gies and herbs that I had picked from the gar­den were star­ing me in the face say­ing please use me. So, I suc­cumbed to the greens while still keep­ing my meal very sim­ple. Read more:

Farro is a grain that I adore. It has great tex­ture, is packed with pro­tein, is low in gluten, and I have been itch­ing to cook with. Unfor­tu­nately, I always have a hard time find­ing it, so when I came across some in a mar­ket the other day, I decided to splurge a lit­tle on the pricey pack­age. I set out to pre­pare a light farro salad, but after con­sid­er­ing run­ning to the mar­ket for some fresh arugula, I exam­ined my refrig­er­a­tor for left­over ingre­di­ents and quickly changed my mind. With leeks and a green tomato in hand, I started chop­ping and sautéing ingre­di­ents for my impromptu dish. By the time the farro fin­ished cook­ing and I added it into the sautéed veg­gies and topped with some parmi­giano reg­giano, I real­ized I had made myself a risotto.
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While har­vest­ing at Brook­lyn Grange Farm on Sun­day, I got to taste some incred­i­ble green toma­toes.  The tangy veg­gie always bring me back to my vis­its home when my fam­ily and I get fried green toma­toes from Joe’s Stone Crab (a must try if you live in or ever visit Miami).
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Aside from relax­ation and sun­shine, trav­el­ing back home to visit my par­ents in Miami means two big indul­gences: My mom’s incred­i­ble cook­ing and fried green toma­toes from Joe’s Stone Crab. Joe’s is a famous restau­rant in Miami that my fam­ily and I tra­di­tion­ally get take­out from when I’m home.  Not being much of a seafood eater (Ok, I hate the stuff), I quickly dis­cov­ered their incred­i­ble, greasy, tangy bread­crumb cov­ered green toma­toes. These will for­ever be one of my favorite snacks.  Since I had some green toma­toes left over after pick­ling, I decided to try mak­ing a health­ier spin on Joe’s fried green toma­toes.
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My most excit­ing dis­cov­ery in the camp gar­den was green toma­toes! I have been want­ing to pickle green toma­toes and since the baby ones at my local mar­ket have been a bit out of my price range, I was excited to get tons of them for free!
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I lovvvve pick­led green toma­toes. I often buy them in large jars and snack on them when I’m hav­ing a crav­ing for some­thing tangy, which hap­pens quite often.  Truth be told, I like pretty much any­thing that you would nor­mally find pick­led.  I’m a tang and tart-​​addict.
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