Fried Green Tomatoes

Here's a great way to finish up those late tomatoes — fried green tomatoes!

• Just slice 'em up and throw them in a paper bag with some cornmeal. 
• Pour just enough oil to cover the bottom of the frying pan, and let it come to a low sizzle (on my glass-top stove, that's a 5 setting for starters and I have to move it back to 3 as I cook). 
• Close the bag and shake it up. Place each slice in the oil and let them get golden brown, turning them once to get the other side. Sprinkle with a little salt and pepper.

(And here's where I shake up the recipe with an idea from a fancy-schmancy restaurant in Thomasville)

•  While they're still hot, put a small slice of aged cheese (like parmesan) on each tomato slice, and a dab (about a teaspoon) of italian sauce on top of that. You don't want to pour sauce all over because it'll drown out the other good flavours. 

Ta-Da! Sorry, I was getting hungry and forgot to take a picture of the final product. Trust me, it was yummy!

Bounty

I've been blessed with a bounty of vegetables this summer.

I kind of cheated; I joined a farm co-op.

I had to invest up front, something we seem reluctant to do when on a tight budget. Now I go pick up a bag of produce every Tuesday. For a busy single (who left the country right after the second bag), fresh, healthy food is a rare pleasure. But it's been a challenge getting it all cooked before it goes bad.

So far, so very good. If I have to run out of town, I share a few things with my sister or cousin. The rare nights I'm home, I've been trying new recipes. I've even got a few bags put up in the freezer!