Community Garden at Howe Farm

With a mild autumn and plenty of rain, an abundance of tomatoes grew, but many are still green and will not ripen before the frost gets to them.  With colder nights looming, the green fruit was harvested and brought inside. Then some research was needed to find recipes to use the tomatoes that are unlikely to ripen in the next few weeks.  After reviewing several delicious-sounding recipes, one from Kate Ramos was found for green tomato beef chili, which was adapted using tofu "beef", with mushrooms added for a touch of umami. Tofu "beef" :  One block tofu, olive oil, 2 tbs tamari, dash liquid smoke.  Heat olive oil in a cast iron pan, add crumbled (or coarsely grated) tofu and heat until most of liquid is evaporated.  Add tamari and liquid smoke. Green Tomato Chili:   saute one diced white onion in olive oil until golden.  Add sliced mushrooms (any kind) and continue to saute until mushrooms are soft.  Add 2 diced poblano and 1 diced jalepeno pepp...