Tomatoes Roasted in Olive Oil

This project happened back in September.  Around the same time as the crisp.  I had tomatoes galore.  Big fat heirloom tomatoes.  Before we go any further I have something to admit.  Don't judge.

Plum and Apple Crisp

I made this back in, gulp, September.  In September when you could still wear flip flops.  In September when there were still flowers at the farm down the road.  In September when it was still light out at 4:30.  Before we had snow.  Before I got completely overwhelmed with school and took some time off from sharing recipes and pictures with you.  But I am back, baby!  I can't make any promises that blog posts will be super consistent.  Because they probably won't be.  But now that it is dark at 4:30 why not bake?  And share!  And get myself back into the swing of things.  So here we go!

Tomatillos

Most of the Farmer's Markets are closed now.  And the winter Farmer's Market won't open until December.  I luckily live near a working farm, they have their own store which is open until just before Christmas.  So I don't have to look too hard to find delicious fresh and local produce.

I bought these tomatillos on my last trip through the York Farmer's Market at the end of September.  I never made anything with them.  But I kept them in a bowl in the kitchen and looked at them for a week.  They were just so cool!  Purple and green and wrapped up in their own cool natural wrapping paper.

I thought on this dreary snow, sleet and rain filled day you might like to take a look at them too.