1 hour ago, Shelby said:Not that you are asking for more ideas, but I used green tomatoes to make apple pie filling...sub the 'maters for apples and cook it down. Needs a lot of spices and sugar but ultimately tastes like the real deal.
I bet it tastes good. I've tried an Italian tart filled with green tomato jam, which is sweet-tart in flavor. (Link to recipe upthread, my post 8/21/16). A similar idea for using up green tomatoes, and it was popular in the cooking class. But in general people seem resistant to the idea.
6 hours ago, shain said:I'm expecting some bananas. It's the first time my plant blossoms, so I'm quite excited!
I'm envious of your banana tree for its leaves. Someone once offered me her banana tree when she was discarding it and redesigning her garden. I was tempted but the tree was very large and not really suited for my microclimate.
Do you cook with your banana leaves at all? I use banana leaves for Thai cooking: fish with curry paste wrapped in banana leaves, cooked on the grill; or coconut custard steamed in banana leaf cups. When I make any of these dishes though, it means extra shopping somewhere to find the leaves. I've also tried a Mexican tamal wrapped in banana leaves and cooked on the grill, very good.
A friend and I were passing a local restaurant that had banana plants outside for decoration. No fruit, only big leafy plants. We considered coming back late at night and whacking off some leaves for our cooking needs. But we didn't do it, our innate respect for private property and the law won out. That time. 
