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Posts Tagged ‘labor day recipes’

 

GreenTomato

I have posted about my love of green tomatoes in the past, but you can never sing their praises too often. They are one of those vegetables that no one has figured out how to bring to the market in the middle of January. Only in the mid to late summer can you find beautiful green tomatoes right off the vine carrying that pungent fragrance. My husband Steve had a fascinating aunt, Rubie, who when she was very much alive and a gardening fool, would send me a big box of green tomatoes individually wrapped in newspaper that she instructed me to “fry up and few and set the rest on the window sill to ripen.” You know what, that’s exactly what I did and I had sunny, bright red tomatoes for weeks throughout the early fall.

The green ones that I fried got this treatment. To serve six people, you will need about 5 large green tomatoes.

 

5 large green tomatoes, washed, cored, and cut, crosswise, into ½-inch thick slices

2 large eggs

½ cup buttermilk

2 cups Wondra flour

1 cup cornmeal

Salt and pepper to taste

Oil of choice – I use canola

 

Place the tomato slices on double layers of paper towel to drain slightly.

Whisk the eggs and buttermilk together in a large, shallow bowl.

Place 1 cup of the Wondra flour in a large shallow bowl.

Combine the remaining cup of flour, cornmeal, and salt and pepper in another large, shallow bowl.

Heat a thin layer of oil in a large frying pan over medium heat. When the oil is hot, working with one at a time, dip the tomato slices into the plain flour, then into the milk mixture and finally into the flour-cornmeal mixture, pressing down to coat evenly.  Shake off excess and place in the hot pan.

Fry each slice for about 3 minutes.  Turn and fry for another 3 minutes or until crisp and golden on both sides. Using a slotted spatula, lift the slices from the pan and place on paper towel to drain.

Serve hot with a spritz of fresh lemon or any tart relish or condiment.  Or, if you like, make a cream gravy in the pan and drizzle over the tomatoes.

 

Fried green tomatoes_image-1

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succotash

 

Succotash is a very early American recipe combining our native beans and corn, but I only seem to make it in the summer when I can get fresh lima beans and corn locally.  I never think of making it in the winter with frozen vegetables, although I suppose it is probably still pretty good.  Fresh limas are not so easy to come by even in the farmers market.  I don’t know if this is because people don’t buy them or farmers don’t like to grow them.  But I do know that whenever I see them, I snap them up.  I got great ones the other day at the farmers market and although we haven’t had great luck with corn this summer, I bought some ears to make a Sunday supper of succotash topped with sliced grilled (on my stove top grill pan) chicken breast.  What a tasty meal – with a side of sliced heirloom tomatoes and a bowl of pickled beets.  Summer at its best!

¼ cup finely diced slab bacon
¼ cup finely diced sweet onion
2 to 3 cups fresh lima beans
Kernels from 4 large ears fresh corn
1 cup heavy cream
Salt and pepper to taste

Place the bacon and onion in a nonstick pan over medium heat.  Add the butter and cook, stirring frequently, for about 7 minutes or until the bacon has begun to color and the onions have softened.  Add the lima beans and corn, stirring to blend.  Add the cream, season with salt and pepper, cover,  and cook, stirring occasionally, for about 10 minutes or just until the beans are tender.

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