Thursday, November 5, 2009

Farmstand is Open! (Plus Green Tomato Recipes)


The Indian Valley Organic Farm Produce Stand has officially reopened .  Come by on Wednesdays at 1pm.  Located on the College of Marin Indian Valley Campus, just beyond the playing fields


Here are two Green Tomato Recipes. Fry or bake, take your pick.

Fried Green Tomatoes

18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
 1 cup all-purpose flour
1/2 cup yellow cornmeal
 3 large eggs, beaten to blend
 1 cup olive oil

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
adapted from a recipe in Bon Appetit   August 2003

"Un"Fried Green Tomatoes (as in, baked)

1/4 cup flour
1/4 cup yellow cornmeal
1 teaspoon kosher salt (don't skimp on the salt)
1/4 teaspoon black pepper (or the pepper!)
1 teaspoon sugar
1/2 teaspoon pimenton or sweet paprika (or cumin or maybe garam masala)

2 large green tomatoes, core removed in a V shape, sliced crosswise about 1/3 inch thick

Preheat oven to 400F. Place a baking sheet in the oven for 5 minutes to get it plenty hot. Spray it with cooking spray. Meanwhile, stir together the breading. Place the breading in a large shallow container, the buttermilk in another. Slice the tomatoes. Once the baking sheet has been preheated, work quickly. Dip each tomato slice into the buttermilk, then into the breading. Arrange on the baking sheet. Bake for 15 minutes, then turn the slices over. Bake another 10 minutes or until cooked clear through. Serve hot, they don't improve!
 Adapted from Cooking Light

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