Try this Eastern twist on a Southern American favorite. The zing from limes and chilies complements the natural tang of green tomatoes, while the crunchy coconut balances out the heat.

2 to 3 medium green tomatoes
Sea salt, to taste
Freshly ground white pepper, to taste
3/4 cup all-purpose flour
1/4 cup whole wheat flour
3 1/2 tbsp Thai seasoning blend
2 large eggs
Dollop fresh cream or half-and-half
Zest of one lime
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup unsweetened coconut, grated (You can use raw or toasted coconut.)
1/4 cup fresh cilantro leaves, finely chopped
3/4 cup coconut oil

Garnish:
Lime wedges
Fresh cilantro

Tomatoes.  Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Season with sea salt and white pepper, to taste. (Beware that you will use these seasonings in the outer coatings, as well.)

Flour Mixture.  Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Thai seasoning blend. Pour onto a plate or low bowl, and set aside.

Egg Mixture.  Beat the eggs with the cream, then stir in the lime zest and a tablespoon of the seasoning blend. Pour into a low dish and set aside.

Breadcrumb Mixture.  If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in the ground coconut, chopped cilantro and a tablespoon of the seasoning blend. Don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

Preparing the Tomatoes.  Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cconut mixture. Let the tomato slices rest on a plate while you heat the coconut oil.

Time to Fry!  Heat the oil in a wide sauté pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.

Time to Eat!  Serve your Thai green tomatoes while still warm, garnished with lime wedges and torn cilantro, and sprinkled with the seasoning blend. They'll make a nice addition to any Thai meal, or you can offer them up as a stand-alone appetizer. To make the Thai green tomatoes the star of the meal, serve them over lime-scented jasmine rice with crispy bean sprouts and a drizzle of spicy peanut sauce. 

See also:

• Fried Green Tomatoes with a Cheesy Crust 
• Roasted Green Tomatoes 
• Green Tomato Relish 
• How Do You Use Green Tomatoes? 

Roasted green tomatoes are sweet-tart, tangy and yummy all on their own (eaten hot or cold), but also make a nice contribution to other dishes. Simply add the roasted green tomatoes to other recipes in place of regular tomatoes. For example, try their bright, zesty flavor in salsas and soups, or over pizza, pasta or bread.

Green tomatoes
Extra virgin olive oil
Sea salt
Freshly ground pepper

1. Slice the green tomatoes in half, and remove the stem sections.

2. Place the cut tomatoes in a baking dish, and drizzle with olive oil. Swirl all the tomatoes around so that all the surfaces are lightly coated in the oil, then make sure each slice is cut-side-up. Sprinkle with salt and pepper.

3. Broil for about 10 to 15 minutes.

See also:

• Fried Green Tomatoes with a Cheesy Crust
• Thai Green Tomatoes with a Coconut Crust
• Green Tomato Relish
• How Do You Use Green Tomatoes?

I'll take fried green tomatoes almost any way you throw them at me, but I like to boost the classic preparation of this Southern specialty by adding hard grated cheese to the breadcrumb mixture. The cheese melts into the crusts as they fry, which is of course tasty, but is also useful for keeping the breading together.

Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp  Cajun seasoning blend  
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil

Instructions:

Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.

Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.

Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.

Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.

Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.

Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.

Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!

See also:

• Thai Green Tomatoes with a Coconut Crust
• Roasted Green Tomatoes
• Green Tomato Relish
• How Do You Use Green Tomatoes?

It's time for green tomatoes again — yippee! I've been making all of the following with all the green tomatoes that are coming in from my CSA:

• Fried Green Tomatoes with a Cheesy Crust 
• Thai Green Tomatoes with a Coconut Crust 
• Roasted Green Tomatoes 
• Green Tomato Relish 
• How Do You Use Green Tomatoes? 

If you've got tips, tricks and recipes for using up all those end-of-season green tomatoes, please post them to the comments section below.

Attention Vegetarians and Vegans: You too can have an enjoyable, delicious Thanksgiving dinner without compromising your lifestyle!

There are plenty of websites out there that offer meatless Thanksgiving Day menus. Many of them have complete, 3- to 5-course menus that are appetizing even if you’re not a vegetarian.

The appetizers usually consist of a variety of salads and soups. An obvious choice would be the Pumpkin Soup. Many of the sites have this recipe, but I thought this recipe looked interesting because it calls for a little sour cream. And don’t worry, this soup uses vegetable broth, not chicken.

Pasta dishes and vegetarian gratin would be nice main dish selections, such as this recipe for Three Sister Stew, which features the Ancient Three Sisters: corn, squash and beans.

Dessert could really be anything, so pick your favorite and make it for the whole family! Pumpkin pie is a more traditional choice if you want to go the traditional route, but one site I found has a lot of unique suggestions for desserts.

If you think about it, the only part of the Thanksgiving meal that traditionally features meat is the turkey. And with tofu turkey and other main-course selections, a vegetarian Thanksgiving meal doesn’t have to be that different from the original.

Here’s a list of some websites to help you plan a vegetarian Thanksgiving dinner:

   * The Veggie Table

   * Boutell.com 

   * In a Vegetarian Kitchen

   * Farm Sanctuary

   * Recipe Zaar

A champion of vegetable cookery for more than 25 years, Andrea Chesman has written more than a dozen cookbooks that celebrate fresh food cuisine. When it comes to autumn's best root vegetables like parsnips, rutabagas, and sweet potatoes, Chesman thinks roasting is the best way to go.

"The dry heat of roasting coaxes out and concentrates flavors," Chesman says. "With parsnips, roasting brings out sweet, nutty flavors and aromas that otherwise would not exist." Roasted rutabaga melts in your mouth like butter, and a pan of Herb-Roasted Root Vegetables (recipe below) will transport easily and hold up well on a buffet table.

Chesman includes this recipe among 14 "Master Recipes" in Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables (Storey, 2007). As with the other master recipes in the book, you can vary the mix of vegetables, using what you have on hand. It's the method that counts, which in this case involves roasting in a hot oven until the vegetables are brown and tender.

If you don't have carrots or sweet potatoes, substitute cubes of winter squash for savory-sweet flavor and bright orange color. "It has similar cooking properties and works well with root vegetables," Chesman says. In addition to sharing the recipe for Herb-Roasted Root Vegetables below, Chesman offers these tips for roasting goodies from your garden:

* To prepare vegetables for roasting, cut into uniform-size pieces and slick with oil. Use a lightly oiled sheet pan or shallow roasting pan for good air circulation. Crowded vegetables will steam rather than roast.

* To ensure even browning, flip the vegetables with a spatula once or twice during roasting.

* Roasted root vegetables are beautiful; roasted green vegetables are equally delicious but somewhat less than beautiful.

* Make plenty, because vegetables shrink as they roast. Use leftovers in salads, omelets, quiches, and other quick-fix dishes. 

Herb-Roasted Root Vegetables

Serves 4 to 6

3 to 4 pounds (8 to 10 cups) mixed root vegetables or winter squash, such as beets, carrots, parsnips, rutabagas, sweet potatoes, turnips, and potatoes, cut into 1-inch cubes

1 large onion, peeled and cut into eighths, or 1 cup peeled pearl onions or shallots

6 cloves garlic, peeled

3 tbsp extra-virgin olive oil

2 tbsp fresh herbs (rosemary, sage, thyme, oregano, alone or in any combination, chopped

Coarse sea salt or kosher salt and freshly ground black pepper

1 tbsp fresh parsley, chopped

1. Preheat the oven to 425 degrees Fahrenheit. Lightly grease a large sheet pan with oil.

2. Combine the mixed vegetables, onions or shallots, and garlic in a large bowl. Add the oil, herbs, and salt and pepper to taste. Toss to coat. Transfer the vegetables to the pan and spread out in a single shallow layer.

3. Roast 40 minutes to 1 hour, or until the vegetables are slightly browned and tender, turning with a spatula twice for even cooking.

4. Transfer to a serving platter, taste, and add more salt and pepper if desired. Sprinkle with the parsley and serve.

Adapted from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables (Storey, 2007), by Andrea Chesman. If you can't get enough roasted vegetables, check out Chesman's The Roasted Vegetable (Harvard Common Press, 2002).

Are some roasted veggie/herb combos so great everyone should try them? Share your best ideas for a veggie roast-a-rama in the comments section below!

A friend sent this quote to me today, attached to an email:

“I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it." ... Groucho Marx

Sometimes what we need to know appears and it is up to us to recognize and accept it ... or not.

I think that dealing with the changes of the seasons is similar. In the break room I hear people complaining that it is getting more rainy, cold, winter is coming. And while I admit to being especially fond of the perfect late spring day, I also am energized by the changes in the weather and especially the seasons.

Take a walk today, pay more attention to your senses than you normally do. Fall brings with it not only a brilliant visual transformation of the landscape, but a change in the feel and aroma of the air and the sounds that surround us. Remember being a child scuffing through the piles of leaves, crunching the brown dry ones on the sidewalk? As the cars sped by, the rows of dried leaves huddling by the curb would swoop up into the air and cover the street with a layer of yellow, orange, red and brown – until the next car came by swirling them back towards the curb. The dance of the leaves.

For me, it is the smell of autumn that enriches my seasonal experience – that earthy, moist smell of leaves and grasses becoming one with the earth – it is the smell of the absence of chlorophyl – the green stuff that signifies life. Woven among the smells of moist dirt and decaying leaves is the woodsy aroma of smoke – a few leaves burning, an early-in-the-season fire on the hearth.

And last, the wonderful thing about this seasonal affect is that just as you are getting accustomed to it – it all changes! After the moist earthy smell of autumn comes the cold metallic feel of winter – but that is a story for another day.

1. Always rake with the wind, and rake downhill whenever possible.

2. Share the wealth with your lawn. When the first leaves alight on a still-green lawn, mulch-mow to return the leaves and grass clippings to the soil. In addition to helping your lawn, it's easier to rake turf areas that have been smoothed over by a good mowing.

3. Use your mower to shred leaves to use as mulch or in compost. Set aside whole leaves in a separate pile, and deal with them later when you have more time.

4. Mix leaf species. Leaf-eating microorganisms that get started on thin maple or dogwood leaves will move on to thicker oak leaves as the mixture decomposes.

5. Don’t pick up leaves unless you must. Instead, collect leaves in a tarp or an old sheet, pick up the corners, and carry or drag the bundle to your piles.

6. Match your rake to your leaves, and to your body. At stores, try rakes on for size before you buy. Rakes with metal tines last longer than plastic ones, but plastic tines may be lighter.

7. Minimize how far you move your leaves. Rake them directly onto nearby beds that won’t be worked until spring. Use shredded leaves as mulch beneath foundation shrubs. Maintain leaf piles in different parts of your yard to reduce how far you must drag or carry tarps full of leaves.

8. Once you have your leaves in piles, stomp through them to keep the leaves from blowing away. If you are using a pen or other enclosure, leave it open on one side until you’re through collecting leaves. That way, you can rake or dump right into the pile without lifting your loads over the sides of the bin, and your pile will be accessible for walk-in stomping.

9. Wear gloves to prevent blisters. Cloth gloves are comfy, but any glove that protects your skin from rubbing on the rake handle will suffice.

10. Wear a dust mask when shredding leaves with your mower, especially if you have allergies or are easily irritated by dust.

11. Watch the noise. When you’re not in the mood to mess with your mower, blower, or other noisemaker, give in to the quiet. Rake. 

12. Work a little at a time, and stop when you’ve had enough. Leaf season will last for several weeks, so you have plenty of time to let yourself enjoy the work.

Do you have other tips to help fellow Mother Earth readers this leaf season? Please post them in the Comments section below.