Wednesday, June 30, 2010

Fried Green Tomatoes

Serves 4 to 6

1 large egg
1 cup buttermilk
4 medium firm green tomatoes, cut into 1/3 inch thick slices
1 cup finely ground cornmeal
1/2 cup all purpose flour
salt and pepper to taste
1 and one half cups fresh vegetable oil

Beat together egg and buttermilk in a large shallow dish. Add tomato slices and let soak while preparing breading. In a separate large shallow dish, stir together the dry ingredients with salt and pepper, and set aside. Begin heating oil in a large skillet set over medium-high heat. Once oil is hot and shimmering, remove tomato slices one by one from buttermilk mixture and dredge through cornmeal mixture, turning to coat and pressing to adhere breading. Transfer breaded tomatoes into hot oil. Cook until lightly brown and crispy, about 2 to 3 minutes on each side. Remove from heat and let drain on paper towel. Season with salt (if desired) and serve immediately.

Tuesday, May 4, 2010

Saturday, March 20, 2010


We now have a beautiful website (compliments of good friends of Jonathan and Joy). Visit us at

Monday, January 25, 2010

Monday, January 11, 2010


We're beginning to have a lot of tomato clusters with fruit set about the size of a cherry tomato. Next week, we'll see fruit close to plum size.

Pulling suckers

The suckers are the extra plant growth on the tomato plant. They need to be pulled every week from every plant.

Thursday, January 7, 2010

The plants were transplanted in the bags between Thanksgiving and Christmas.