Southern Fried Green Tomatoes

Here's how I cook green tomatoes from the garden.

The tomatoes are usually cut into 1/4 inch slices, dipped in buttermilk and coated with cornmeal, breadcrumbs, or flour, then fried in hot oil or grease for about 3 minutes on each side until the bottoms are browned. Alternatively, one can dip the tomatoes into beaten eggs before coating with meal for a firmer dish.

The traditional recipe consists of green tomatoes sliced thinly and coated in plain coarse cornmeal. The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side.Oil may be drizzled over the top to allow it to firm up also.The reason for all this is that cornmeal without a "wash" like eggs tends to fall off in the oil; however, with a wash, the meal becomes thick and not nearly as crunchy. The tomatoes are flipped after a minute or so, depending on oil temperature. They are cooked to a golden brown and season with salt and pepper.

Alternatively,tomatoes can be fried in bacon fat.You can dress up this dish with sour cream on top.This is great as a side dish or with eggs for breakfast.Enjoy!

Look what I picked from the garden!

Summer Update

The recycle bin project got completed.It's nice to have one place to toss all of our cans and bottles.



The garden is doing much better than I expected and we are sure to have tons of tomatoes soon.

Wild Raspberries!

BLACK RASPBERRY COBBLER

1/2 c. melted butter
3/4 c. cream
1 1/2 c. sugar
1 c. flour
1 1/2 tsp. baking powder
2 c. black raspberries or any mixed of berries that you like

Pour the melted butter into the bottom of a 7"x11" baking dish. Mix together the cream, sugar, flour and baking powder. Drop this mixture by the spoonful into the butter. DO NOT STIR.

Pour the berries over the batter and butter. DO NOT STIR.

Pour the remaining sugar over the berries. DO NOT STIR.

Bake the cobbler at 350 degrees for 30 to 45 minutes, or until the crust is browned and set.


Went for a walk yesterday and discovered the wild raspberries that were growing everywhere.We thought it would be funny to collect some and soon we had about 3 cups(Just enough to make a cobbler)

The Organic Veggie Garden

As you can see,our garden is coming right along.
Here's what we have planted:
Butternut squash 3
Eggplant 2
Tomatoes 6
Peppers 3
Mint 2
Lavender 5
Marigolds 10 (from seed)

Rustic Recycling Bin

Scott is crafting a "Rustic Recycling Bin Thingy" using logs and the chain saw to make most of it.The top still needs to be constructed.It will be stained too.We needed a place for all my pop cans....lol....I'll update you on this project.


                                                                                                       UPDATE

Got camp set up

" Wall Tents began to see use in military camps in the mid 1750’s, primarily as an officers tent and for utility purposes. In the 1840’s the standard officer’s tent covered an area seven feet wide by about ten feet long, having walls about three feet high. The height of the tent at the peak was about eight feet. The pitch of the roof was the same as the wedge tents assigned to the common soldiers. The interior of the wall tent could be divided into a small section large enough for a cot and some personnel belongings, and an office area. These tents were also used for kitchens, hospitals and for storage. Wall tents undoubtedly saw use in the western fur trade,although there is only one reference one being used as a store for trade with the Indians in 1842"Hanson,Charles, 1980)


This tent was made by my husband years ago.





We will be in camp for the next 4 days.I'll take photos to post here.