Friday, October 3, 2014

Our gardeners don't just deliver from the Giving Garden - they deliver from their own gardens.  One of our Giving Garden volunteers delivered chard, bell pepper, tomato, celery, rosemary, basil, dill, sage, eggplant and kale this morning, ahead of the frost.

Wednesday, October 1, 2014

It's getting to be a little chilly - so we picked lots of green tomatoes in advance of the cold. Of course we can put them in the window to ripen, but some of us go for fried green tomatoes.

  • large egg, lightly beaten
  • 1/2 cup buttermilk (you can use regular milk but it's not as thick)
  • 1/2 cup self-rising cornmeal mix
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour 
  • A pound of firm green tomatoes cut into slices about a third of an inch thick 
  • Vegetable oil (or any type of frying oil you prefer)
  1. 1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
  2. 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.