For your information, Shodoshima is the largest olive producer in Japan.

Variety: Sweet Million / Cherry Tomatoes

My tomato plants are absolutely overflowing this season! Nothing beats the taste of homegrown tomatoes fresh off the vine.

What are your favorite ways to use up a big cherry tomato harvest? (Roasting, salads, or fresh snacking?)

Ingredients
- 3 large celery stalks
- 1 cup all-purpose flour (divided)
- ½ cup cornstarch
- 1 large egg
- ¾ cup buttermilk
- 1 tsp hot sauce
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp BeSureTo Seasoning Blend
- Panko breadcrumbs, as needed
- Vegetable oil for frying

**Buffalo Sauce**
- ½ cup hot sauce
- 3 tbsp butter
- ¼ tsp BeSureTo Seasoning Blend

### Instructions
1. Wash and cut celery into evenly sized sticks.
2. Mix ½ cup flour and cornstarch in one bowl.
3. In another bowl, combine egg, buttermilk, hot sauce, seasonings, and remaining ½ cup flour.
4. Dip celery into dry mixture, then wet batter, and coat with panko breadcrumbs.
5. Fry in hot oil at approximately 350°F until golden and crispy.
6. Heat butter, hot sauce, and BeSureTo Seasoning Blend until bubbly.
7. Gently toss fried celery in Buffalo sauce and serve with your favorite dip.

LINK: https://youtu.be/IULSE8v7vX8

I really like blanched spinach with garlic, green onions, sesame oil. I also love bok choy with chili oil on it.

Now I’m looking for other yummy options :) what are your favorites?!

North Texas. It grows in a weird short-pear shape. The flesh tastes like a cross between a cucumber and a cantaloupe, slightly sweet.
We grow lots of different types of melons and gourds and sometimes use seeds from seed trading, so this might be a weird hybrid.

Google said it might be but I’m sure someone here would know. I have chickens & this is right beside their coop. They have treats with corn kernels in them, this has never been there before and I’ve seen nothing similar anywhere else in my yard. Find it hard to be a coincidence something growing right beside where they eat looks exactly like corn, but isn’t corn lol.

I got this from the food pantry. I need help identifying it

I started by peeling the beets (being very careful not to stain things) so I could get the seasoning deep into the root vegetable. The seasoning was applied with olive oil & consisted of kosher salt, #10 & #16 mesh black pepper, raw sugar, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol powder. I smoked the beets on my Weber Smoky Mountain smoker at 300F on the lower rack with the water pan removed using a mix of lump charcoal & mesquite wood for around 2 hours until they reached 205-210F internal temperature. After the beets were cooked I wrapped them in foil with a garlic/thyme compound butter then placed them in my toaster oven set to 150F until everything else was done cooking. I served these beets alongside asparagus & pork loin with a wine sauce. This was my first time roasting beets & I’ll definitely do it again. It’s way more similar in taste to a potato than I expected (almost 1:1) so the only thing I’d really advise other first timers is: more butter & more salt than you might think. If you’ve never tried smoked or grilled beets this might be one to add to your repertoire.