The local produce scene in Jackson, MS right now reminds me a little of the winters in Indiana, except that it is too hot, not too cold, for many summer veggies to bear fruit. My fall favorites, like onions and green tomatoes feel really seasonal right now. As much as I love fried green tomatoes, there are lots of other ways to eat them. Here’s one that makes a great, spicy, tangy, breakfast veggie. I mixed mine with some browned, seasoned ground turkey and topped it with a couple of over-light eggs.
until it begins to soften. Add:
3 cloves garlic, sliced
1 hot banana pepper, sliced, without seeds (I used a red one for color, use more or less to taste) saute until onions and garlic are lightly browned. Push this stuff to the edge of your pan and add:
1 very large or 2 smaller green tomatoes, quartered and sliced
Arrange in a single layer, brown and then flip to brown the other side. Drizzle with:
3 Tablespoons cider or rice vinegar, not balsamic (I used sugar-free rice vinegar).
mix everything together and cook for another few minutes until the vinegar evaporates and everything is softened. Season with salt to taste.