Pickup #15
Oh sweet September. We are working hard to get our fall crops tended to so that we are set for the next couple months. We’ve done our last outdoor seedings and plantings and it is now time to turn our attention to winter. Start to clean up fields and put them into cover crops, take down old plants and plant greens in the tunnels for winter greens. Thankful for some cloudy days and less humidity, we plug along with the season.
Field scenes:
veggies:
garlic (1 bulb)
salad mix (limit 1)
scallion (1 bunch) (limit 1)
specialty greens (red and green baby mustard and baby kale) (bag)
swiss chard (bunch)
beets (4 bulbs)
onion (3)
Sweet peppers (4 peppers)
Italian Eggplant (2)
Shishito peppers (1 quart)
Mixed herb bunch
Escarole (1 head)
White potatoes (1 quart)
Red Potatoes (1 quart)
Fingerling potatoes (1 pint )
Cherry Tomatoes (1 pint)
Large Heirloom Mixed Heirloom Tomato (1 pound)
Red Tomato (2 pounds)
Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis
jimmy nardello frying peppers (1 quart)
broccoli raab (1 bunch)
arugula (1 bag) Limit 1
radish (1 bunch) limit 1
hakurei turnip (1 bunch) limit 1
Unripe green tomatoes (2 lbs) limit 1
Fried Green Tomatoes
Ingredients
Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a deep-fryer or pan, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.