We're pickin' tomatoes in Ruskin!
I visited Artesian Farms recently and collected a five-gallon bucket toppling over with large tomatoes. I made sure to throw a few green ones in the pile, too.
Get the recipe for Fried Green Tomatoes in today's South Shore News & Tribune online here. Warm inside and slightly crispy on the outside, they're a meal on a plate. Serve plain or with a spicy remoulade, and you're good to go.
Here's another of my favorite ways to enjoy freshly picked tomatoes. Try this over ice and through a straw.
Now we're talking.
3 large, ripe tomatoes
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon minced fresh horseradish
3 fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon fresh ground pepper
Peel tomatoes, remove seeds and dice, reserving the juices. Add all ingredients, except for the vodka, into a food processor or blender. Cover and chill for at least an hour. If you prefer a smoother texture, strain mixture through a fine sieve or cheesecloth.
To serve, mix with 4 ounces of vodka and pour into two glasses filled with ice.
Garnish with a beef or celery stick, olives, prawns, pickle spear or spicy green bean. It's bloody good!