Like a red tomato sandwich only totally different.
I was pulling out the dead tomato plants and putting them out with the trash (because composting them increases the risk of spreading diseases to your future soil), when I decided that a few more of the unripe tomatoes were big enough to harvest and eat. But they’d been out long enough to go through a couple freezes so they needed to be used right away.
I still have no functional oven, so the bread (multigrain) was toasted in a skillet on the stovetop. Then I put mayonnaise. I considered mustard and I’m not sure I made the right choice. At least one of the pieces of bread should have had mustard, I think.
In a separate skillet, I cooked the three pieces of bacon. That’s really just like one slice. When I open a package of bacon, I’ll slice it into thirds and freeze batches of 6-8 of these slices in containers. Because, yes, I have had bacon go bad before I could get through a whole package. Also these shorter pieces are easier to fit into an 8″ skillet.
After I pulled out the cooked bacon to drain on napkins, I cut up a hot pepper (small unripe poblano) into pieces and fried that in the bacon fat. Then those pieces went on a slice of bread and got covered with slices of sharp cheddar.
Then I sliced and fried the green tomatoes in the bacon grease. These are not traditional fries green tomatoes with a milk wash and batter and all. I’m just cooking them to take some of the unripe sharpness out and to soften them.
So the tomatoes go on the cheese (to get the cheese a little melty with the residual heat of the tomatoes), add a grind of black pepper, and don’t forget the bacon slices before closing the sandwich.
Next to the sandwich, I had a bowl of ramen with a lot of vegetables: a but if parsley root I grew in a pot over the summer, some carrot and daikon radish that I had quick pickling in the refrigerator (see recent entries), and three cabbage leaves cut up into sections. And there’s an egg poaching in the soup.