The cicada’s are back, the weather is typical for this time of year: hot and humid and The Professor and I have enjoyed quite a bit of time outdoors in our garden. We have already planted second crops of some veggies and we had a successful first harvest of honey from our bee hives – which I will share later this week. And in case you didn’t know, The Professor has a brand spanking new job at a new university: Indiana University – Purdue University Indianapolis aka IUPUI; it’s been a really good summer.

Our tomatoes got a slow start this season because of all the rain early in the season and in fact, the ones we initially planted didn’t make it so we purchased six plants from a local nursery and those are going strong. In my world, there is nothing like a sun-warmed, straight-from-the-garden, fresh-picked tomato; a little pinch of salt and a few grinds of pepper is all I really need.


But sometimes . . . occassionally . . . at least once every summer . . . I crave a good fried green tomato; tangy, crunchy and typically served with buttermilk dressing, I paired mine with Sabra’s Farmer’s Ranch Greek Yogurt Dip. If you have tomatoes in your garden or you see green tomatoes at your local Farmer’s Market you might want to grab a few to make a batch; fried green tomatoes make a great starter for summer meals eaten al fresco while the cicadas serenade – enjoy!


Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.

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