Just recipes
It’s nothing but recipes this week! Enjoy. -Aaron
Vegetables
Potatoes Hakurei turnips Bol choi Sweet peppers or Anaheims Lettuce Tomatoes- last ripe this year Green (unripe) tomatoes Garlic
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Summer Savory, cutting celery, Borage
Flowers Nasturtium, Snap Dragon, Dahlia, Amaranth, Dyer’s Coreopsis, Echinacea, Nigella, Zinnia
Green tomato cake
4 cups chopped green tomatoes
1 tablespoon salt
1⁄2 cup butter or oil
2 cups sugar
2 eggs
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup raisins
1⁄2 cup chopped walnuts
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water, and drain. Preheat oven to 350 degrees. Grease and flour a 9x13” baking pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda, and 1⁄4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared pan. Bake for 40 to 45 minutes, or until toothpick inserted into the cake comes out clean. Serves 24
Cheese and chile spoon bread
3/4 cup stone ground cornmeal
3/4 cup milk
2 tsp baking powder
1/2 cup chopped roasted green chiles
salt, freshly milled pepper
1/2 cup grated Jack or other cheese
4 tbsp cubed butter
4 eggs, beaten
Preheat oven to 375. Lightly butter a 2 quart baking dish. Stir together cornmeal, baking powder, and 3/4 tsp salt, then add butter and pour 1 1/2 cups boiling water over all. Stir to break up lumps, let stand until butter has melted. Add eggs, chiles, and milk, pour into baking dish. Scatter cheese on top, bake until puffed, golden and set, 45 to 50 minutes. fom VCfE
Fried green tomatoes adapted from The Joy of Cooking
6 large green tomatoes (unripe, that is), cut into 1⁄2 inch slices
2 cups cornmeal
1 cup flour
1 teaspoon paprika
salt and black pepper
1 tablespoon chopped parsley or thyme
1 cup milk or beer
Vegetable oil or bacon grease for frying
Combine cornmeal through parsley in a shallow bowl. Dip the tomato slices one at a time into milk (or beer – that’s what I used) and then coat with the cornmeal mixture. Heat in a large skillet until hot enough to sizzle a drop of water (I had the oil heating while I cut the tomatoes) – 1 inch vegetable oil or bacon drippings (I used the bacon grease, and it was only 1⁄2 inch deep). Add as many tomatoes as will fit in a single layer and fry until golden and crisp, turning once. Drain on a paper towel. Repeat with the remaining tomatoes. Serve immediately, plain or with Ranch dressing, mayonnaise, or remoulade (we ate them plain). (I discovered that the greener the tomato, the better it fries, and still gets so sweet – the tomatoes that are turning color but are still hard turn to mush in the frying, but are very, very delicious). Serves 6
Stuffed green chile omelet
2 large green chiles, roasted
1/4 cup or more grated Cheddar, Jack, goat cheese, or Muenster
2 tbsp chopped cilantro
2 tbsp sliced scallion
3 eggs
salt
2 tsp butter or oil
Slip skins off chiles, cut a slit down the middle of each and pull out seeds. Mix cheese, cilantro, and scallions and loosely stuff chiles. Whisk eggs with salt and add any leftover cheese mixture. Preheat the broiler. Heat butter in a 10 inch oven safe skillet and set chiles in it slit side up. Cook over high heat a few minutes then add eggs. Loosen edge a few times to pull the cooked eggs toward the center. When eggs are no longer fluid, slide under broiler and leave until golden and barely set. Serve with warm tortillas, black beans or plain pinto beans, and a side of salsa. Vegetarian Cooking for Everyone, Deborah Madison