Wow oh geez oh my, its really coming down! Julius and I are tucky tucked into the trailer, warm tea in hand and freshly baked pumpkin muffins on the counter. Today I have been dreaming about Baja. Today I have been anticipating tomorrow’s wet harvest. Today marks almost a week until our season is over and the wide-open expanse of winter awaits! Which means only one more CSA pick up after this one. Take note dear members, and be sure to come collect tomorrow, as we’ll have butternut squash that you will not want to miss! Rain or shine we’ll be there!
Anticipated Harvest: Butternut Squash, Garlic, Cilantro or Dill or Parsley, Bok Choi, Chard or Collards or Kale, Green Tomatoes (and maybe even some red ones), Tomatillos, Carrots, Broccoli or Cabbage! I may be forgetting something, but I’m not about to go out there in my skivvies and check!
Fried Green Tomatoes!
This recipe was given to us by our Living Lands Intern, Katie. Another intern, Lauryn, ate these the other day, and said, “It might just have been the best thing I have ever eaten.” Enough said.
Green Tomatoes, A few cups of corn flour, corn meal, and garbanzo flour mixed (can use white flour too, but this mixture makes for good crispiness), 4-6 eggs, Dash of milk or buttermilk, Cayenne, salt, pepper, and Canola Oil
Cut large green tomatoes into 1/2 inch slices Sprinkle lightly with salt and let sit for 10 minutes (this sweats some moisture and bitterness out) For the breading process pull out three bowls, in the first, put a few cups of chickpea flour. In the second, put 4-6 eggs and a dash of milk or buttermilk (whisk together well). In the third, mix chickpea flour, cornmeal, corn flour, and salt and pepper (can add a dash of cayenne as well), mix together well. Place each tomato slice in the first bowl, turn the tomato so it has a nice layer of flour attached to it, shake it off and then move it to the second bowl. Coat it with the egg mixture and allow the excess to drip back into the bowl. Place in the third bowl and pat the flour mixture onto the tomato slice, making sure to get the sides of the tomato as well. Gently shake off the excess flour, and place the tomato on parchment paper until you are ready to fry. Repeat this process for each tomato slice until they are all breaded. For the frying process, heat up a 1/2 inch layer of canola oil (or other high heat option) in a cast iron pan, until it has the consistency of water. Place as many tomato slices into the pan as will fit in one layer and allow to fry, flipping once, until both sides are a healthy golden brown. Place in a low oven on parchment paper until all of them are fried and ready to eat. If oil starts to brown, pour out and replace with fresh oil. Top with Meg’s cashew sauce and enjoy!
Meg’s Cashew Sauce:
- 2 cups roasted, unsalted cashews
- 2-4 red jalapenos (cored and seeded), diced
- 1 bunch cilantro (leaves only)
- 2:1 honey to vinegar (add until you are satisfied with the flavor)
Blend the cilantro and jalapenos in a small food processor, add some of the nuts (~1/2 cup) on top of the veggies and continue to process until the mixture is well blended and somewhat pasty. Remove the mixture from the processor and put in a bowl. Add the rest of the nuts to the processor and blend until chunky. Pour the chopped nuts on top of the veggie blend and mix together. Add honey and vinegar in a 2:1 ratio until the sauce has a sticky consistency and you are happy with the level of sweet and sourness. Enjoy!