Produce Mom Lori Taylor talks about greenhouse farming and does a little Bananas 101.
3 Green Tomatoes
1-2 Packages of Truvia
1 T Olive Oil or Coconut Oil
Salt & Pepper
1. Remove stems from Tomatoes
2. Dice Tomatoes & Onion
3. Heat oil in skillet, add tomatoes, onions and Truvia
4. Stir occasionally, cook mixture on medium-low heat for about an hour. Add garlic, salt & pepper to taste during last few minutes of cooking.
Green Tomato & Bell Pepper Melt
1 Bell Pepper, (you can use a variety of colours sliced into 16 to 20 slices)
3 tbsps. Mayonnaise
1 tbsp. Pesto
2 slices of your Favorite Bread, toasted
2 thin slices Ham (Prosciutto, Salami, Turkey)
4 Green Tomato slices, (1Ž4-inch-thick) slices
2 slices Mozzarella Cheese
Freshly Ground Pepper
2 tsp. Olive Oil
In a sauté pan that is heated on high, add 2 tsp. of Olive Oil.
Add the Pepper Slices and sauté for about 2-3 minutes until they are crisp and tender.
Preheat broiler to 375 degrees.
Combine Mayonnaise and Pesto in a bowl and stir with a whisk.
Spread 2 tablespoons Pesto Mixture onto 1 side of each bread slice. Layer each slice with 1 Ham slice, 2 Tomato Slices, 8 slices of Peppers and 1 Cheese Slice.
Place on a baking sheet, broil 3 minutes or until cheese melts. Sprinkle with Pepper
Whole Chiquita Banana, unpeeled
6 whole Mini Marshmallows
12 Chocolate Chips
Peel one side of the banana and cut a wedge in the fruit. Pour a few mini marshmallows and chocolate chips in the wedge. Replace the peel and wrap the banana in aluminum foil. Ask an adult to place the banana on the barbecue grill or in the campfire coals for about 5 minutes. Or bake in the oven at 350 degrees for 5 minutes.
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