No, this is not a review of that legendary Portland Restaurant. I’m referring to my state of mind upon a first appraisal of my bumper crop of green tomatoes. I am learning that this is one of the benefits and challenges of a successful garden. The zucchini plight, I understand, but what about all those green tomatoes?
I dashed outside between rainstorms this past week and gathered up a big bowlful of green plum tomatoes that were still clutching onto their vines. Ever the unengaged gardener, I had to reach this point before I could fully confront the obvious: what do I do with all these green tomatoes? Now, there are the old stand-bys--like Fried Green Tomatoes or Green Tomato Pie, but they seem just a little too pedestrian for my first foray into a new and exciting food realm. Well, of course. It’s my best rainy day default: Soup.
Inspired by Emeril Lagasse, Food Network
2 slices pepper bacon, diced
1 3/4 pounds firm green tomatoes, cored and cut into eighths and chop
To serve, ladle the soup into individual bowls and garnish with reserved bacon. Serves 6 ~~