Monday, April 25, 2011

Green Groceries and Fried Salad

Our garden is really starting to come up.  The corn is getting as tall as I am and today we noticed a few tassels.  That means it's just a matter of a few weeks before there will be small ears ready for picking.  We like the baby ears raw right off the stalk--cob included.  My father-in-law used to call us the possums because we ate the ears before they're ready.  Then a few years later a company started pickling the baby ears and selling them.  I enjoy telling my father-in-law that I was (and still am) on to something.
Richard planted some pole snap beans in the hopes that he wouldn't have to bend down to pick the beans. His back and neck give him trouble, so he figures standing to pick the beans will be easier.  Either way, these beans are really growing.  They haven't put on any buds yet, but I imagine that they will soon.  There are a few hills in this small raised bed and another row in another garden.  The hills in the raised bed look much prettier than the others, but they are about two weeks ahead.
Our tomatoes are doing well, also.  They have lots of blooms and a few tomatoes.  It will be a few weeks before they're big enough to consider picking.  I can't wait to have enough green tomatoes, yellow squash, zucchini, okra, and bell peppers for picking.  We make something called Fried Salad that is just awesome and is part of our summer treat.  We don't have it too often because, well, it is fried which sort of negates the value of eating veggies.  I use whatever is in season or I happen to have available at the time. I've included the recipe below in case you're interested in eating some not-so-healthy vegetables that are really the best tasting veggies ever!
Fried Salad
1 med onion sliced into thick rings
2 med bell peppers, sliced into thick slivers
1 lg zucchini, sliced into thick slices
3-4 yellow squash, sliced into thick slices
8-10 okra, cut into large pieces
2 med green tomatoes, sliced into thick slices
1 lg egg
1/4 cup milk
Tony's seasoning
1 cup flour
1 cup fish fry
4-6 cups cooking oil

Mix cut up vegetables in a large bowl.  Scramble egg and milk in small bowl and pour over veggies.  Sprinkle Tony's on veggies, mix well and allow to marinate for 30 minutes.

In heavy skillet or deep pan, heat cooking oil until hot.  Mix flour and fish fry in a large bowl, and dredge vegetables in flour mixture, then drop into hot oil.  Fry for a few minutes, and turn over.  Remove to platter covered with several paper towels.   Serve while hot and crispy.

Variations: mix and match vegetables to serve the ones you prefer.  Other vegetables that can be used include Irish potatoes, sweet potatoes, scallions, califlower, carrots, and mushrooms.

Enjoy and let us know how your dish turns out.

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