D and I have spent the last two weekends harvesting the last of the garden veggies and getting the beds ready for winter. Here are two ideas I had for how to use yummy things from the garden.

1. Fried Green Tomatoes

Slice a few large slabs of green tomatoes. Dredge in salted flour, dip in egg, pat with cornmeal, and fry in oil on both sides for about 2 minutes each. Serve with hot sauce.

2. Butternut squash soup with apples and leeks.

Peel, gut, and cut into cubes one butternut squash. Cook pieces laying flat on a cookie sheet sprayed with oil and sprinkled with salt until soft. In the mean time, saute leeks, apples, garlic and sage in olive oil and butter until soft. Let all things cool. Add in batches to a blender with chicken stock or veggie stock. Put back in a pan and heat through. Serve with good bread.