Tomatoes...ripe or green, both are tasty

By Kay Brown
Kate’s Garden Gate
The tomatoes started rolling in; everybody had some at their stand. I sold green tomatoes. I figured if they weren’t going to get ripe, I’d sell them green and they did sell. People wanted to fix fried green tomatoes. My daughter-in-law tried them but didn’t like them. I have fixed them for myself but probably won’t since it’s just me.
The coons are getting all of my corn, so after all that hard work hoeing, etc., we’re not planting corn next year. We’ll just buy it at market like everybody else.
My melons were getting ripe and something is eating them as well. Just a big bite out of the top and side. We think it’s probably the deer. I’m not sure I’ll get any to market.
I did pick six blackberries Saturday, but they’re not getting ripe very fast. Our asparagus guy said he had dug up a row to plant spinach and down six inches the earth wasn’t warm. I’m guessing that is the problem.

I can’t believe August is upon us already. It will soon be time for all the fall activities and festivals to start. I look forward to fall (my favorite) and like to go to the activities but never seem to get to many. I will make Fall Festival because I will be cooking at The Opera House for our annual biscuit and gravy breakfast.
Last week I had one of my sons voice a desire to learn about the fruit trees. I jumped right on that one because to take care of 18 fruit trees is a bit of a challenge for one person. My youngest son will plant them if I buy any new ones, and I try to do the trimming in the January thaw, but it’s the spraying program we need help with. One of the new peach trees didn’t make it, but that happens once in a while.
I’d better get busy on the weeds, so here is this week’s recipe. Gouda and spinach stuffed pork chops: 4 thick-cut pork chops; 1/2 pound fresh spinach, washed and torn into bite-size pieces; 8 slices smoked Gouda cheese; 1 cup Panko crumbs or bread crumbs; 3 tbsp. horseradish mustard; Creole seasoning to taste.
Preheat oven to 400ºF degrees. Coat a 9x13-inch baking dish with cooking spray. Lay each chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket in the chop, leaving three sides intact. Stuff each chop with spinach, then with cheese. Put Panko crumbs in a shallow dish. Coat each chop with a thin layer of mustard, then roll in crumbs. Arrange chops in baking dish. Sprinkle with seasonings. Bake for 45 minutes or until brown and crispy.
Enjoy the cool weather and we’ll see you next week, behind the Garden Gate.