I love the barn red color of this building that's set against the purple of the lavender fields. Even closed, it's quaint and pretty. Just imagine how much prettier it would be with the doors open and bundles of lavender set by the front door. Is anyone interested in buying a lavender farm?
As autumn approaches, the tomatoes will be in full production with many green ones ready to ripen just as the first frost is ready to set. Here's an idea from Magdalena's book on how to use those abundant green tomatoes.
Fried Green Tomatoes with Lavender
2 large firm green tomatoes
4 - 6 Tbsp. oil
1 egg (or egg substitute for binding*)
1/2 cup buttermilk (or vegan substitute**)
1 cup corn meal (little more if needed)
pinch of lavender
Mix buttermilk, salt, pepper, cornmeal and egg to form a thick batter. Add more cornmeal or buttermilk to adjust thickness. In a heavy skillet, heat 4 tablespoons oil. Slice tomatoes into approximately 1/2 inch slices. Dip each slice into the batter, fry on both sides until golden. Add more oil if necessary. Serve on pretty platter with stems of lavender flowers to garnish.
*May substitute egg with flax gel or blended tofu
**May substitute buttermilk with 1/2 cup non-dairy milk alternative and 1/2 Tbsp. lemon juice