Fried Green Tomatoes. Photo by Scott David Gordon.

Happy Friday, farm friends! Brenton here. Maybe it’s the impending influx of summertime crops or just missing Alabama; regardless, my desire for Southern cuisine has been insatiable as of late. Growing up in Enterprise, AL, there was no shortage of rich Southern food... think: collard greens, corn pone, grits, country ham, fried chicken, biscuits, and red-eye gravy. My grandmother and matriarch of the family, Mama Nell, has always been the keeper of the best recipes. Thus, when I moved away from South Alabama and had a hankering for a taste of the Deep South, I would always give her a holler for recipes. Her breadth of cooking knowledge is unparalleled, and her cookbook collection does not disappoint (I got her a cookbook from 1870 England for Christmas to augment her already prodigious collection). My extensive collection is a shell in comparison as my love for recipes is a reflection of hers. All that rambling aside, nothing says home quite like fried green tomatoes, and I think Mama Nell would agree. I used to eat them like candy as a kid. This recipe is so simple, and the results never disappoint. It's ripe time to make these battered treats, as you’ll see green tomatoes in your CSA box this week!

Photo by Scott David Gordon.

I had the pleasure of hosting some of the farm crew at my house this week to enjoy some fried green tomatoes using the recipe below (with some minor alterations). Check it out!

Photo by Scott David Gordon.

**Recipe by Jocelyn Delk Adams of Grandbaby-Cakes.com**

INGREDIENTS

• 3 fresh green tomatoes, cut into ¼ inch slices
• Salt and pepper to taste
• ½ cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• ½ cup yellow cornmeal
• ½ cup panko crumbs
• ⅛-1/4 teaspoon paprika (optional- go up to ¼ teaspoon if you like spicy foods)
• Oil for frying
• Freshly ground chili pequins (an alteration of the original recipe!)

INSTRUCTIONS

Liberally season green tomato slices with salt and pepper on both sides (and chili pequins!).

Photo by Scott David Gordon.

Add flour and eggs to two separate small bowls.

Combine cornmeal, panko crumbs and paprika (and chili pequins!) into another small bowl and whisk together.

Begin by dipping each seasoned tomato slice into flour coating on both sides.

Photo by Scott David Gordon.

Next add floured tomato slice to eggs coating on both sides.

Lastly dip into cornmeal and crumb mixture and set aside finished slice on baking sheet.

Photo by Scott David Gordon.

Repeat dredging process, starting with flour, until all slices are coated.

Heat oil in a frying pan over medium high heat.

Photo by Scott David Gordon.

Fry tomato slices on both sides until golden brown and drain on paper towels.

Serve warm. Enjoy!

Photo by Scott David Gordon.

Yum! Photo by Scott David Gordon.

A very happy Mother's Day to all you mothers out there! We are sending our best batch yet of zinnias yet for you at the markets this weekend!

Always wanted to know who cultivates and harvests your weekly veggies? Come on down to the ABGB on Thursday, May 18 from 6-8 PM for a Meet Your Farmer(s) Happy Hour! Grab a beer, a slice, and hunker down for some farm-tastic conversation with some down home Austin farm friends. 

Want to work at the farm? Check out our current job openings here.