The Spoils of Summer, or Spoiled in Summer?

My father-in-law, Ed, has the most beautiful garden every year. I think
the trick is hanging pie plates to keep the crows away.  
This year's garden features cantaloupe, tomatoes, yellow squash,
green peppers, cucumbers, and okra.   

Justin in the cantaloupe patch.

Ed's cunning nemesis...he has a twin brother hiding in the trees.

Malea hiding behind the blueberry bush.

Justin picked a few, and ate a few,
picked a few, and ate a few...

Every year we look forward to green tomatoes,
by far my favorite southern tradition is to
make.....

Fried Green Tomatoes!!!!
Nummmmm!

Actually these are baked.   Here's the recipe from Southern Living Magazine.


                  Oven-Fried Green Tomatoes
                       
  4 large green tomatoes                        1 1/2 cups buttermilk            
  2 tsp. salt                                         2 cups Panko
  1 tsp. pepper                                     1 Tb. Creole Seasoning
  Vegetable Cooking Spray                     1 tsp. paprika
   Parchment Paper                               1 cup all-purpose flour

1.  Preheat oven to 400 degrees.  Cut tomatoes into 1/4 inch thick slices.  Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.
2.  Place a wire rack coated with cooking spray in a parchment paper-lined     15 x 10 inch jelly roll pan.
3.  Pour buttermilk into a shallow dish or pie plate.  Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.
4.  Dredge tomatoes in flour.  Dip tomatoes in buttermilk, and dredge in the panko mixture.  Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.
5.  Bake for 18 - 20 minutes or until golden brown, turning once after 10 minutes.

We eat ours with either remoulade or marinara sauce.  These go great as a side dish with lasagna, or you can even make Fried Green Tomato Sandwiches which are delish!