As usual, I woke absurdly early on a Saturday (8:30. I work in the restaurant business; we're supposed to be able to sleep until at least noon). I decided it would be a great time to catch up on the Saturday morning farm markets, now that we are in full growing season, finally. My first instinct was to try the North Market's farm market, since I had just met a lot of the farmers who sell there, but I just couldn't face the parking and everything, and decided to stay local. First stop was the Clintonville Market, which has been displaced by construction on High Street, and is now at the COVA parking lot (3770 N. High St), but only through the 16th of July. This market was really small - only about 8 vendors, but they seemed to represent everything basic that is growing right now - sugar snap peas, string beans, baby beets, spring onions, early fresh garlic, tomatoes, zucchini, cabbage and herbs. There was nothing particularly exotic, but you could certainly buy a nice dinner from their offerings. Also, Flying J farms is there selling all manner of cuts of beef, and the Chicken ladies are selling eggs and chickens. I think the relocation might be hurting the farmer turnout, but I can't be sure because this was my first visit.
I was happy to pick up some green and red tomatoes, hamburger patties, baby beets and a giant $1 bag of basil.
Fried Green Tomatoes
2 green tomatoes - these are unripe tomatoes, not a green variety of ripe tomato
1 cup flour, divided into 2 shallow bowls - 3/4 cup in one, and 1/4 cup in the other
1/2 cup cornmeal, added to the 1/4 cup flour
pinch of salt
1 egg, beaten and placed in a shallow bowl
1/2 cup canola oil, for frying
Slice the tomatoes into 1/2 inch slices. Place about 1/4" oil in the bottom of a large, heavy skillet. Heat over medium heat for about 4-5 minutes, or until the get a nice sizzle when you place a bit of flour in the pan. Season the flour/cornmeal mixture with a little salt. Dredge each slice first in the flour, and then the egg, making sure the entire slice is coated in egg, and then in the cornmeal mixture. Carefully place the tomatoes into the oil, frying for about 5 minutes per side, or until they are a nice golden color. Drain on paper towels and sprinkle with salt.
For the "Remoulade"
1/4 cup good quality mayonnaise
3 tbsp whole grain mustard
2 scallions, white and green parts, sliced thinly
sprinkle of cayenne
pinch of salt
Mix ingredients in a small bowl; taste for seasoning and adjust accordingly.
