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One of my favorite vegetables is again in abundance. This morning I made a BLT for breakfast and simmered some tomato and hot pepper salsa with some herbs from the garden and canned it up in mason jars for use later. My windowsill is crowded with Creole tomatoes in various stages of coloring up. I’m thinking about making some fried green tomatoes with a shrimp remoulade for dinner. By the end of…
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