I went out into the garden and picked a large green tomato that was turning just pink in places. I sliced it and coated it with panko bread crumbs and fried the slices in coconut oil. Golden crispy on the outside and tender and puddeny on the inside. Sided them with a melange of different hot and sweet peppers that had been roasted and then chopped with a little cold water and salt, and a spoonful of crème fraiche .
I spent the other afternoon grilling those peppers and packing them in freezer bags. The flavor will be wonderful all winter served with... everything.
I had some heavy cream and a bit of sour cream left over and so I mixed them together and let it sit in a warm place overnight, and that's where the crème fraiche came from.
Those fried green tomatoes and the peppers and crème fraiche were so wonderful I wish I could eat them all over again!