Daily Archives: August 27, 2020

Animal Magic with Johnny Morris

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Yes, it IS a squirrel with a scone! She/he dropped it at the end of the apples trees yesterday on it’s travels and has been back today to claim it. The cats didn’t even bother him/her!

And at the bottom of the garden is the pond. We’re always fretting that if the water level gets below a certain brick in there (pic above) the pond is leaking. We reckon it’s to do with the lack of some decent rain (which we’re getting at the moment) but the mini frogs ain’t complaining as it’s THE most fashionable place to hang out down if you’re of the baby frog variety! #squirrelwithascone #frogsinlockdown

Alternatives to chutney

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A big shout to our good friend Justin Patrick Moore from across the pond for sharing with us his Fried Green Tomatoes recipe.

We’ve never tried them before but are willing to give it a go! We don’t know how much sunshine we have left to ripen our remaining toms but this recipe certainly is an alternative to chutney or “unripe tomatoes in a drawer with a banana” trick! Here’s the recipe from Justin:

A classic recipe that my appalachian ancestors in Kentucky would serve alongside some poke salad.

Ingredients:
1/2 cup buttermilk
1 egg
1/2 cup flour, divided
1/2 cup stone ground cornmeal
1 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic power (optional)
3 medium green tomatoes (cut into 1/3 inch round slices)
1/2 cup vegetable oil

Directions:
In a shallow bowl, mix all the dry ingredients: 1/2 cup of cornmeal, 1/4 cup of flour, 1 teaspoon of pepper, 1 teaspoon of salt, and 1 teaspoon of garlic powder (optional). In another shallow bowl, combine the egg and ½ cup of buttermilk. Then place the remaining 1/4 cup of flour in a shallow bowl. Place the skillet on medium heat and coat it with 1/2 cup of oil.

Like an assembly line, cover the tomatoes with the flour, dip in the egg mix, and then dip in the cornmeal mix. Once pan is hot, pan-fry the tomatoes. You want to cook the tomatoes for about 3 minutes on each side or until golden brown. Once the tomatoes are crispy on each side, carefully remove and place on paper towels or a rack to drain. Serve with hot sauce or remoulade. (I prefer the remoulade.)

Remoulade recipe:
1 cup  Mayonnaise
¼ cup ketchup
2 tablespoons red wine vinegar
2 tablespoons Creole mustard
½ cup chopped green onions
¼ cup finely chopped celery
¼ cup chopped fresh parsley
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
Salt and cayenne pepper, to taste

Directions:
COMBINE mayonnaise, ketchup, red wine vinegar and Creole mustard in a medium mixing bowl and mix well.
ADD green onions, celery, parsley, garlic, Worcestershire, hot sauce, and salt and pepper (to taste), and whisk well.
AND EAT.
(Sauce can be stored in refrigerator for up to 4 days.)

Brilliant Justin, thanks for sharing that! Any more recipes for using up green tomatoes? Drop us a comment and we’ll post them up!