A while ago I came across this Mark Bittman video for smoothies. It was life changing. I figured out what to do with all the extra bananas that inevitably spoil before I can eat them - freeze them. Then I discover - processing one frozen banana in my food processor with half a cup of kefir produced not a smoothie but a sort of soft serve frozen kefir that you eat with a spoon. That base could then be modified with the addition of any kind of frozen berries- raspberries, strawberries. I ate more kefir, bought berries from the market towards the end of the season and froze them. Healthiest, delicious most fun good for you food ever.
So I decide to do a food experiment with the two small green tomatoes I found knocked off the plant the other week. I cut and freeze them. One of my all time favorite sorbets is a lime and basil one that's on the menu of a friend's restaurant in Noho, a visit there always ends up with a glass of sorbet on the house. You can see where I'm going with this right? Some Basil leaves from the windowsill, frozen banana, frozen green tomatoes, kefir and some basil. Whirr. Not bad. Next time I would add lime- it needs a bite. My next green tomato food experiment will be another NYTimes recipes- green tomato marmalade.
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