Wednesday’s low is supposed to be 26 degrees. I feel like that’s a pretty cruel way to end the true growing season in Kansas.

I’m sure several local farmers are going to be fine with some row cover and hoop houses, but because I have neither of those things, I decided to pick a good chunk of my green tomatoes Monday night. Plus four little jalapeños. I did have a few bell peppers that were sitting there all hulk-like on their plants, but I decided not to rescue them. I absolutely hate green peppers and I’m pretty sure they’d do nothing but go wrinkly on my window sill. Ick.

But the tomatoes were another deal all together. I wanted to save those. And I picked off about 20, so saving them is probably worth their weight in gold (organic heirloom tomatoes like mine aren’t cheap, green or not) and the five minutes in a cool mist I spent doing it.

Now, what to do with them? You know I’m not a girl who reaches for the fryer by nature, so I was happy to see this post from Gayla Trail, who’s written a couple of great gardening books, both of which I own (I want the third one when it comes out!). Gayla runs the very informative website YouGrowGirl.com, and knows her stuff. So, I’m totally sure the green tomato chutney she mentions will taste awesome!

What are you doing with your green tomatoes?