Saturday August 2, 2008

Green Tomatoes: How to fry them is easy. Slice up the tomatoes. Soak them in a buttermilk, then shake them up in a bag filled with cornmeal, salt and pepper to taste. Drop them in hot oil. When the slices are golden brown on both side, lay them on paper towels for a minute or two. Then eat them while their hot.

Dill: Dill can be used to season many different things, like carrots, squash, peas, potatoes, eggs, fish. To keep it for the week, place the dill in a small cup filled with water and put it in the fridge. It will keep fresh for at least two weeks.

Squash Blossoms: Try these in some quesadillas. Saute diced onion, garlic and poblano or sweet peppers in olive oil until translucent. Add two squash blossoms and saute until wilted. Put about 1/2 cup of shredded cheese on a tortilla, add the squash blossom mixture and top with the other tortilla. Place this on a heated griddle or no stick pan with a bit of oil or butter. (I use non-stick cooking spray). Cook about three minutes on a side.