If the weather forecast is correct, then we need to shake a leg and finish harvesting the garden before frost on Friday night. And I need to get the garlic planted, a task that I put off after an old back injury reared its ugly head last month, leaving me lying in the floor with ice packs and lots of physical therapy appointments for the foreseeable future. To spare you all the ugly details about the injury, I’ll just say I don’t ride horses anymore, though I still love to watch them.
Michael started taking down some of the tomato plants that didn’t have any tomatoes left, though quite a few of the plants still have green tomatoes hanging, so we sliced some up and fried them, and we’re also going to make pickles and a few other fun things to put up for the winter. My recipe for fried green tomatoes isn’t traditional, but I really like that extra crunch the panko gives. I also like mine a bit spicy, so I throw in some chili powder and make some spicy sour creams for topping.
I use Daisy brand sour creams and cottage cheese because they have terrific flavor and no preservatives, and that means no chemical aftertaste like many other light or lowfat sour creams and cottage cheese. If you can’t find it, ask your grocer to start carrying Daisy because they really have excellent products. (This is my own personal opinion and Daisy didn’t ask or pay me to recommend their products. They probably don’t even know I exist.)
We hope you’ll join us this month for Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Ann at Mom Gateway is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.
FRIED GREEN TOMATOES WITH CHIPOTLE SOUR CREAM
Makes about 12 slices.
3 small pie pans or shallow bowls
large cast iron skillet
large plate lined with paper towels
8 ounces (1 cup/226 g) Daisy light sour cream
1 chipotle pepper in adobo sauce, minced
2 medium to large green tomatoes, sliced 1/4-inch thick
1/4 cup (30 g) unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon chili powder
1 cup (240 ml) buttermilk (See Variations for a substitute.)
1/2 cup (27 g) panko
1 cup (240 ml) sunflower or canola oil
1. Stir together the sour cream and minced chipotle in a small bowl. Cover and refrigerate for at least 30 minutes.
2. Cut tomatoes into 1/4-inch-thick slices. Whisk together flour, salt, and chili powder in pie plate. Pour buttermilk into the second pie plate. Pour panko into the third pie plate.
3. Heat oil in the large cast iron skillet over medium heat. Meanwhile, dredge tomato slices in the flour mixture and shake off the excess. Dip into the buttermilk on both sides, then immediately dredge slices in panko.
4. Cook tomato slices in hot oil until brown and crispy, about 3 to 5 minutes per side. Drain thoroughly on the paper towels. Serve immediately with the chipotle sour cream. Best eaten within an hour.
If you don’t have buttermilk, you can make your own. Combine 2 tablespoons fresh lemon juice plus enough lowfat milk to equal 1 cup. Let it sit at room temperature for about 15 minutes, then it’s ready to use.