According to friends, I might be the only person in North Alabama still harvesting tomatoes. I was angry at myself for not getting them in the ground earlier this year; however, it seems that my busy life made the perfect storm for a great harvest. One of Zach’s friends gave me a load of heirloom plants to try and I have to say that there were some great selections in the mix: purple, yellow, and plums to name a few. However, the Green Grapes have become coveted around my house. I have saved some seeds for next year and will certainly (hopefully) have more than one plant.
Try out this great lunch: Six Week Slaw (recipe below) with shaved Parmesan and halved green grapes.
Six Week Slaw
This recipe is a take on a slaw I learned in the kitchen with Nelly – so many years ago in Venezuela.
1 head cabbage
1 cup olive oil
1 cup white vinegar
Sea salt and cracked pepper to taste
Roasted sesame seeds
Bring olive oil and vinegar to a boil with salt and pepper. Watch closely and remove as soon as it begins to bubble. Set aside and cool – I usually put mine in the freezer. While vinegar and oil mixture is cooling, slice one head of cabbage thinly and place in a large bowl.
Once oil and vinegar is completely cool, pour over sliced cabbage and mix well and sprinkle with a handful of freshly roasted sesame seeds*. Keeps covered in refrigerator for six weeks – although it rarely lasts that long at my house.
*You can roast your own sesame in a dry cast iron skillet very slowly over low heat. Nelly taught me to roast slowly and be extremely attentive as sesame goes from roasted to “burnt” in a heartbeat.