Green tomatoes add some crunch and a little zing to your meal. Try this method for making them, so much easier than frying them and they taste even better than fried.
4 large firm green tomatoes
1 1/2 cups of Panko bread crumbs (or make your own bread crumbs)
If using unseasoned bread crumbs you will need salt, pepper and seasoning of choice.
1 egg beaten
Olive oil to drizzle over tomatoes
How to make them:
Preheat your oven to 350 degrees F.
Wash and cut off the stem of the tomatoes.
Slice your tomatoes about 1/8″ thick.
Dip each tomato slice into your egg and then into your bowl of Panko bread crumbs.
Coat both sides.
(If you are using bread crumbs that are not seasoned mix salt, pepper and seasoning of choice in these crumbs before dipping the tomatoes in them). Italian herbs are really good on them.
Place your coated tomatoes onto a oiled baking sheet.
Drizzle a little EVOO over the tomatoes.
Bake at 350 degrees for about 7-10 minutes. When they start toasting to that golden brown flip them over and cook the other side for another 7-10 minutes.
So easy but so good!
What better way to enjoy your peppers through the winter? Marinated peppers add a delightful flavor that you will enjoy as a snack or as an addition to salads or sandwiches. So good!
Ingredients to make a quart jar:
6-8 sweet peppers
4 garlic cloves, peeled and sliced
1 Tbs fresh oregano, minced or 1 t dry oregano, crumbled
1/4 cup white wine vinegar
1 t sea salt
1/4 cup EVOO
Optional: 2 T capers
How to make them:
Roast the peppers until the skins are charred all over.
Place the peppers in a plastic bag and let steam until cool. (about 15 minutes)
Wash off the skins.
Cut each pepper into 4 slices, removing the seeds and stem.
Optional: If using sweet banana peppers or other smaller peppers just leave the pepper whole leaving the seeds and stem.
Mix together the vinegar and salt.
Place a layer of pepper strips into the bottom of a sterilized quart jar.
Place sliced garlic, oregano and optional capers over this and cover with another layer of pepper slices.
Repeat the layering of pepper and seasonings until the jar is almost filled.
Top off the jar with vinegar mixture and EVOO.
Cover the jar with a lid. I like to use the plastic storage lids for this.
Place in the refrigerator.
Let sit for at least a day and then enjoy!
What to do with a plentiful harvest of eggplant and sweet peppers? Try this simple vegetable recipe that is a wonderful side dish for your meals.
Several sweet peppers, seeded (Using red, yellow or orange peppers adds lots of color and flavor but green works too)
2 eggplants, but into rounds
1 Tbs EVOO
1/2 pound fresh mozzarella, sliced to cover the bottom of your cast iron skillet
Salt & Pepper to taste
How to Prepare
Preheat oven to 400 degrees F.
Cut deseeded peppers into strips.
Cut eggplant into rounds. (I peel if using an Italian eggplant AKA your traditional egg shaped eggplant but I don’t peel if using the long slender Asian varieties)
Place the peppers and eggplant rounds onto a baking sheet.
Drizzle these with olive oil and season with salt & pepper.
Roast in the oven until the vegetables start to brown around the edges. You will need to turn them a time or two while they are cooking.
Add slices of mozzarella cheese to the bottom of a cast iron skillet.
Arrange the roasted veggies over the cheese.
Put the skillet into the still hot oven and cook just until the cheese melts.
Top dress with fresh parsley and a sprinkle of balsamic vinegar.
A fall garden means that you harvest in the fall
A fall garden actually has to be planted in the summer. Depending on where you live you want to plant your fall garden 8 to 10 weeks before the first frost of the fall. In my Georgia garden that means planting about mid to late August because we usually start getting frost early to mid November, planting plants in the garden in some cases and planting seeds in the ground with some varieties. Broccoli for instance is a crop that takes 60 to 80 days to mature from plants set out in the garden so if I plant Broccoli on the 15th of August we would expect to harvest by mid October for a 60 day variety.
You can find the the number of days to maturity in your seed catalog and it should tell you if the days to maturity are from plant set out in the garden or from seed sown directly in the garden. I use Johnny’s seed co. and their catalog has most of the information you need on days to maturity. To find the average first frost dates, soil temperatures and other helpful weather information I use the University Of Georgia Weather network In other states I am sure there is something similar through your agricultural university.
This is a list of the vegetables I plant in mid to late August from transplants into the garden.
If you are starting this list from seeds in pots to be set out in the garden you will need to start your seed in mid July or buy your plants ready to set out in mid to late August.
Kale (Or it can be sown direct from seed in the garden ) Pick individual leaves and Kale will last into the winter)
Collard (Or it can be sown direct from seed in the garden) Pick individual leaves and collards will last into the winter
Swiss Chard ( Chard is less cold hardy than others on this list and will not last into the winter )
Lettuce ( Or it can be sown directly from seed in the garden)
This is a list of vegetables I sow seeds directly into the garden in mid to late August.
Turnips for greens
Spinach ( I wait until the soil temperature is around 70 degrees in September to sow spinach seed) Spinach is very hardy and will survive with temperatures of 2o degrees
It’s summertime and squash and eggplant are plentiful! Let’s combine them with some of that flavorful sweet basil from your garden for a quick delightful side dish.
3 medium eggplants (I like to use the long slender Asian varieties, but any kind will work).
3 summer squash (Zucchini will work fine too)
1/4 cup capers, drained
Sea salt & black pepper to taste
Olive oil to cover bottom of pan
Bundle of basil
Balsamic glaze (If I don’t have balsamic glaze and don’t have time to reduce the balsamic vinegar the balsamic vinegar sprinkled on will work fine for flavor)
What to Do:
Wash and slice your eggplant and squash into about 1/2″ slices. Peel the eggplant if using the larger
Pour oil into skillet just to cover bottom and heat till it starts to shimmer.
Add your squash and eggplant working in batches until all have been browned on both sides, usually about 3 minutes per side.
As they finish browning place on dish lined with paper towels to drain.
Add capers to remaining oil in your skillet and fry until they start to open and crisp up. This won’t take long, maybe about a minute.
Arrange your eggplant and squash on your serving platter and sprinkle with the capers.
Not much that I can think of could be easier or tastier than Pan Fried Peppers.
Carmen which is an Italian Frying Pepper variety is a favorite we grow and love to fry but feel free to use other varieties that you may be growing.
Oil of your choice (I love to use olive oil or coconut oil)
Sea Salt or other seasoning that you like to use. We also like to use Herbamare.
What to do:
Wash your peppers and cut into halves lengthwise.
Remove the seed and membranes.
Put a thin layer of oil into your skillet. I love to use my cast iron skillet but any heavy bottomed skillet will work just fine.
Heat your skillet till the oil shimmers and place the peppers into the skillet in a single layer.
When the peppers start to soften or collapse as I like to say flip them over. Let the other side cook.
They will get a little charred but that is okay it only adds to the flavor.
Remove from the skillet and season.