First arugula of the season!
“Big red” is taking a well deserved, rainy day off on Friday
youngsters staying warm and dry in the greenhouse.
Here is the list for this week
bunch of chard
yellow and green bell peppers
a few small white onions
fresh rosemary and oregano
Fried Green Tomato Sandwich
Green tomatoes are a bit of a special occasion. They only come once a year. When the night temps begin to fall below 50 degrees, tomatoes cease to ripen on the vine. There is only one thing left to do at that point…. pick what’s left and eat em!
There is no need to copy the above picture for your sandwiches. You can use burger buns, ciabatta bread or whatever. Also, consider some avocado or grilled bell peppers. Don’t forget a few leaves of arugula.
Here is a basic recipe for the green tomatoes.
3 small green tomatoes
1/2 cup yellow cornmeal
1 tsp. salt 1/4 tsp. ground black pepper
1 tsp. Cajun seasoning
3 Tbsp. canola oil for frying
Cut each tomato into 3 thick slices.
In a medium bowl, combine the cornmeal, salt, pepper, and Cajun seasoning.
Dredge both sides of each tomato slice in the cornmeal mixture.
Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.
Set aside on paper towels to drain.
Makes 2 to 4 servings