October 2023: The Last Weekend Before Halloween
I've served my corporate overlords for 20 year so they let me pick something out of the company store. Unlike some overlords I've served in the past, they have things someone might actually want in their store. I went with the Le Creuset set... I've been wanting to get a Dutch oven for awhile:
We have a freeze warning for Halloween & All Saints' Day so we've been pulling in anything that wouldn't survive the free like these tomatoes:
And these sweet potatoes because cold can negatively affect the flavor & storability of sweet potatoes:
We also covered our brassicas in the hopes they won't suffer any damage:
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Easy to Make Fried Green Tomatoes Recipe - Chicken Fried Receipe
Easy to Make Fried Green Tomatoes Recipe
a timeless favorite!
Green tomatoes are unripe regular red tomatoes that haven’t yet matured on the vine. For the crispiest, driest fruit imaginable, the majority are purposefully picked before they are fully mature. Since they contain less water and have significantly harder flesh and tart, biting flavor, green tomatoes are excellent for sautéing and frying.
Fried green tomatoes have a crunchy exterior and a juicy, tangy core. They make an excellent appetizer on their own, as well as for salads, as a side dish, and as a topping for sandwiches and burgers.
We have a recipe for everyone! so give it a try and add a healthier twist to your monotonous life whether you’re a novice cook or a seasoned pro.
How to make fried green tomatoes?
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PREP TIME : 15 mins
COOK TIME : 5 mins
TOTAL TIME : 20 mins
INGREDIENTS
3-4 unripe green tomatoes sliced into ¼-inch thick discs
½ cup flour
½ cup buttermilk
1 egg beaten
½ cup cornmeal
½ cup panko breadcrumbs
1 teaspoon kosher salt plus additional for seasoning the tomatoes
½ teaspoon black pepper plus additional for seasoning the tomatoes
½ teaspoon onion powder
Pinch of smoked paprika
vegetable oil for frying
INSTRUCTIONS
Wash the green tomatoes and cut into 1/4-inch-thick slices. Place flat on a baking sheet and sprinkle both sides with salt and pepper.
Put the flour in a pie plate or shallow dish. Combine the cornmeal, breadcrumbs, salt, pepper, onion powder, and smoked paprika in another shallow dish or pie plate. In a larger bowl, whisk the egg and buttermilk together.
Shake off any excess flour before dredging the tomato slices in it. After that, submerge the tomatoes in the buttermilk concoction. Finally, coat the piece in the cornmeal/breadcrumb mixture and place it on a cutting board or baking sheet to cool. Continue by using all the tomato slices.
In a large frying pan, heat 2 cups of oil over medium-high heat until the oil reaches 375 degrees F or, when you dip a wooden spoon into the hot oil, the oil instantly bubbles around the handle. The pan’s oil level should be about 12 inch.
The tomatoes should be fried for 2 minutes on each side, or until crispy and golden, before being removed to a wire rack to drain. Batch your work to avoid overcrowding the pan.
Serve with your favorite dipping sauce.
Fried green tomatoes: How to Store Them?
Frozen fried green tomatoes can be kept for one to two days in the refrigerator, though they are best eaten while still hot and crisp. Reheat them in an oven, air fryer, or oiled skillet while keeping them in an airtight container.
Nutrition Facts
(per serving)
Calories : 510
Fat : 27g
Carbs : 56g
Protein : 13g
We have a recipe for everyone! so give it a try and add a healthier twist to your monotonous life whether you’re a novice cook or a seasoned pro.
More Link: Frozen fried green tomatoes
green tomatoes
Fried green tomatoes
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Because I am apparently a glutton for punishment who did not get my fill of vegetable prep yesterday, with these wonky joints?
Behold: this evening's plan!
That's the latest rather pitiful haul of hard little end of season tomatoes which needed to just come off the plants. Which should at least be good for pickling! They're all rock hard, and stunted except for the few cherry tomatoes. I don't actually have much experience pickling riper-looking ones, but even those are hard enough that they should hopefully hold up OK.
They may be growing in the balcony room, but the plants are obviously really Not Happy with the dropping sunlight levels and temperatures out there. (It was already marginal enough on light, and I may well set up some LED panels this coming season. Because I am that kind of stubborn nerd.)
There were not as many tomatoes as I thought, and a couple of the bigger ones had just started going off on the plant before they were even completely red. Nowhere near enough harvest to fill up one of our fermentation lock lid jars. I could just cram them in another smaller jar without the handy airlock, but nah.
I'll just bulk it out with some or all of these other storebought veggies! 😎
(Plus some other seasonings, which I haven't quite settled on yet.)
Been meaning to put together some kind of mixed brine pickles anyway, now that I can eat them again. Excellent excuse to get at least one jar going, and honestly it should turn out more appealing than those somewhat questionable tomatoes on their own. I hope.
Going with the seasonal theme, I may also put together a jar or two of old school brine pickled chow-chow with some of that cabbage, once I pick up peppers for it. Not surprisingly, vegetable combos vary a lot for that type of relish. In my family, at least, what gets called chow-chow mostly uses cabbage, peppers (sweet and optionally hot), onion, and maybe some carrot plus spices including turmeric to turn it bright yellow. If you throw other veggies together into a similar type of relish, it is more likely to turn into piccalilli. Or just, "idk, it's some kind of mixed relish". 😁 Which all mostly does get sweet vinegar pickled by now, but I like it the other way too.
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Soup Ingredients
2 pounds green tomatoes, quartered
2 medium onions, quartered
5 cloves garlic
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 cups kale, chopped (see notes)
1 cup broth
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October 2023: Assorted Garden Fun
I ordered these daffodil bulbs from Gibbs Gardens for my queen's birthday in Spring this year but the bulbs just arrived today because they only ship the bulbs when you should be planting them which is Fall. These 300 bulbs are comprised of three different collections - Accents of Yellow and Orange, Hills and Dales Naturalized & Jim's Fragrance. The first two collections are mixes of early/mid/late Spring blooming daffodils while the Fragrance collection is all late bloomers:
Clouded Sulphur & Garden Balsam:
Today's backyard garden harvest:
Today's harvest from the volunteer tomato plant in the front bed:
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