If you live in the northeast, you will have heard about the outbreak of late blight fungus devastating tomato crops. Chef Dan Barber, of farm-to-table fame, wrote an op-ed piece for the NYT discussing the issue, and the role that home gardeners have played in spreading the fungus. The take-home message is to buy starter plants from a local nursery and not plants that have been flown in from elsewhere. And now lacking fresh tomatoes, and with many farmers choosing to harvest early and salvage what they can, what is one to do? The NYT answers this too, with some inspiring recipes for Green tomatoes: a salad, a fritatta, a salsa, and of course, fried green tomatoes. It is enough to get Bobby Flay worked up into a frenzy and even though my local shops are filled with red tomatoes, I have a sudden urge to go green.

via NYT

Dan Barber NYT Op-Ed

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