We’re huge fans of the Franklin Farmer’s Market here at the Heritage Foundation — and we bet you are, too! To show our appreciation, we asked Stephanie Allen of Allenbrooke Farms (and one of our favorite former ‘Save the Franklin Theatre’ advocates!) to send us a recipe so that we could take even more enjoyment out of our Saturday morning trips! Check out her rendition of the classic fried green tomatoes recipe below… and start making your grocery list now!
Fried (Actually, Baked) Green Tomatoes
Stephanie Allen, Allenbrooke Farms
— 3 or 4 medium-sized green tomatoes (note: it’s ok if slightly turning)
— 4 eggs
–4 cups buttermilk cornmeal
Wisk eggs. Separately, slice tomatoes about1/3 to 1/2″ slices. Dip tomatoes into cornmeal, then into egg, and into cornmeal again. Place on a cookie sheet with a good amount of olive oil on it. Bake in preheated oven at 425′ for 5-10 minutes. Then turn over and cook until lightly brown on each side — probably another 5-10 minutes, just keep an eye on them. Top tomatoes with sauce and feta cheese, and serve! (Stephanie’s note: This is easier, probably healthier and definitely less messy than frying! I’ve started cooking my squash this way as well, but using panko and Italian bread crumb mixed in place of the cornmeal.)
–1 cup roasted red pepper (bake a couple in toaster oven)
–1/3 c. mayonnaise
–1-2 t Sriracha sauce
–2 t minced garlic
–1 t lemon juice
Pulse all ingredients until mixed. Don’t over blend. Can premake, and chill if you like. It keeps well if left over in fridge!