Even though the leaves are turning, temps have been in the 70s, even the 80s, the last few weeks. It still felt like summer in Portland. As of this morning, I've got to admit: It's undeniably fall. The rain's here. The backyard plum harvest is over.
The Brandywine tomato monster is still going strong, but I see fried green tomatoes in our future. I have a fabulous recipe for same, thanks to Winter Green Farm:
4 green tomatoes
2 C buttermilk
1 T Tabasco sauce
1 C yellow cornmeal
1 C flour
1/2 tsp baking soda
1 tsp salt
1 tsp pepper
1/2 C peanut oil
4 T unsalted butter
Core the top of each tomato. Slice into 1/2” slices. Mix buttermilk &
Tabasco. Place tomato slices in mix & marinate 1 hour, turning
occasionally. In a shallow bowl, combine cornmeal, flour, baking soda,
salt & pepper. Drain tomato slices & dredge carefully in breading mix.
Place slices on baking sheet & refrigerate 30 min. to allow breading to
dry. Heat oil in heavy 12” skillet over medium-high heat. Add butter & oil.
When hot, carefully place as many slices in the skillet as will loosely fit in
a single layer. Don’t crowd or the fat temp will drop & the tomatoes will
be greasy. Panfry 45 sec. to 1 min. on each side until a nice, golden
brown. Remove to plate w/paper towels. Hold in oven @200 degrees
until all tomatoes are cooked.
Sigh. Goodbye August. 'bye September...
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