I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!
This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.
So I’m making:
Posted in 1. LOCAL BOX, cooking from local box
Tagged apple, arugula, Asian eggplant, beet, butternut squash, green tomato, herbs, lettuce, orange, serrano, turnip, watercress, yellow beans
Fried green tomatoes are the epitome of southern cuisine, right? I had actually never seen them before they came in our local box this week. They were a bright, light green color and were quite firm.
Adapted from Bakingsheet
- 2 large green tomatoes
- 1/2 c. breadcrumbs (I used panko for some crunch.)
- 3/4 c. cornmeal
- 1 tsp. garlic salt (The original recipe uses celery salt.)
- 1/4 tsp. paprika
- 1/4 tsp. pepper
- 1/4 tsp. kosher salt (my addition — you can never have too much salt on tomatoes, in my opinion.)
- 1 egg
- 1/2 c. buttermilk (I used a scant 1/2 c. milk and 1/2 Tbsp. lemon juice and let it sit for 5 minutes before using, rather than purchase buttermilk just for this recipe.)
- Pam spray
- Preheat the oven to 350 degrees. (The original recipe broils these, but I made meatloaf at the same time, so I had to compensate for the temperature difference.)
- Slice the tomatoes into 1/4″ wide rounds.
- Combine the breadcrumbs, cornmeal, garlic salt, paprika, pepper and kosher salt on a plate.
- Combine the egg and buttermilk in a small bowl.
- Soak the tomato slices in the egg mixture, then dredge them in the breadcrumb mixture. Set aside on a baking sheet sprayed with Pam. Spray the tops of the tomatoes with Pam also.
- Bake for 15 minutes, then flip the tomatoes and bake for another 10 minutes. Turn on the broiler and broil for an additional 2 minutes to brown and crisp on top. (Additionally, broil for the entire time for 4 minutes per side.)
I served these with meatloaf for a meal of true comfort food. Inside, these were soft and tangy (with a mildly sweet flavor, too!) and the outside was crunchy and salty. I was surprised at how juicy the inside was, but the breading held up nicely. Though I’m sure deep-frying these would be fantastic, oven frying was a healthy, light solution!
Just got word of this week’s Local Box contents! We’ve got green tomatoes (Ringger Farm), sweet corn (Acadian), italian cucumber (Buena Tierra), green beans (Animal Farm), patty pan squash (Naegelin), carrots (Tecolote), mangoes (G&S Groves), peaches (Caskey), beets (Tecolote), and blackberries (Naegelin). So this week, I’m making:
Snacks (sometimes it’s best just to eat these as is!):
- Carrot-ginger soup (I’m one of those people who’s freezing no matter how hot it is outside.)
As a Yank, I’m pretty excited about the green tomatoes! How do you make green tomatoes? Got any family recipes to share?
I’m tempted to decorate with the undulating sea of greens that arrived in my Local Box yesterday. But they’re too rich and flavorful – I’d rather eat them instead. I’ve got out-of-state guests coming for the Thanksgiving holiday, so I’m psyched to see avocadoes again — guacamole is a quick-and-easy hors d’oeuvre with real regional flair, especially when made with local onion and Key lime juice. I think I’ll plan to turn some of those Meyer lemons into sauce for gingerbread pancakes, too. And I’m hoping to find time to turn some of the Meyer lemons I’ve collected into marmalade for a cranberry sauce recipe I’m excited to try. I’ll horde this week’s sweet potatoes for next week’s big meal, and maybe fry some green tomatoes, too.
What have you got planned for your Local Box this week?