So we finally had our first frost a few days ago, actually rather late this year, so all of the frost-sensitive plants are history. Which at this point in my garden means tomatoes, green beans, peppers, and basil.

The basil hadn’t been doing well for while, the peppers weren’t producing much, and the remaining beans were going to be next year’s seeds, but there were still a ton of tomatoes, mostly green, on the vine. At this point in the season I’m getting tired of processing veggies which I’ve been doing 2-5 times a week since early July, but I just can’t bring myself to throw away all those tomatoes.

I made some green tomato salsa last week, using my regular salsa recipe, which was OK but definitely still needs some work. I know fried green tomatoes is the classic dish but I’ve never made a version I like and besides I have 24 lbs of tomatoes to deal with and that’s way too much frying.

So what to do? I was doing the dishes and suddenly I remembered (hold back that instinctive ick!) that I have a recipe for Green Tomato wine. Yes, Wine! And I’m going to try it.

I’ll let you know how it comes out.