Watermelon rind pickles for a cause

I received a much-anticipated phone call the night before last. For me, it's the call that signals summer's start and causes my mouth to water at the same time.

The Ruskin Woman's Club is selling its annual watermelon rind pickles! This year's delicious batch resulted in roughly 140 pints, which will sell for $6 a jar. The money goes into the club's general fund to support its various charity efforts and pay for building maintenance.

If you'd like to purchase a jar, call Bobbie Nell Strong at (813) 645-3136

Moh-HEE-toh!

When a woman has the power to muddle AND fresh mint in the backyard, the day becomes a candidate for mojitos. It may take a few times making these cocktails until you get the blend that fits your taste, but they are the most refreshing drinks on a warm spring day.

It's summer. It's officially Mojito time!

Cuban Mojito Recipe

1 teaspoon powdered sugar

Juice from 1 lime (2 ounces)

4 mint leaves

1 sprig of mint

Havana Club White Rum ( 2 ounces)

2 ounces club soda

Place the mint leaves into a long mojito glass (often called a Collins glass) and squeeze the juice from a cut lime over them. You'll want about two ounces of lime juice.

Add the powdered sugar, and then gently smash the mint into the lime juice and sugar with a muddler or the back of a fork or spoon. Add the ice, preferably crushed, then add the rum and stir. Top with the club soda and garnish with a mint of sprig.

Some Cubans, use guarapo in place of the powdered sugar, which is a cane sugar syrup available in the Latin food section of some supermarkets or at Latin grocery stores, It's typically sold in 12-ounce cans.

Source: Tasteofcuba.com

Ruskin tomatoes find their true calling: Fresh Bloody Mary's

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.

Bloody Mary

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

Vodka

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!

Kings Point Open-Air Fresh Market in pictures

May 22 was the Open-Air Sun City Center Fresh Market in front of the Kings Point Clubhouse. The market featured vendors selling everything from cheeses to baked goods to tamales. Even Elvis was in the house!

I'll be writing more about the market, which was presented by Minto Communities and Tampa Bay Markets, next week. In the meantime, here are a few photos to drool over...

This is one sinful sauce.

I needed a quick dessert for company last night. Turning to the ingredients I had on hand (frozen vanilla yogurt), I assembled a mocha chocolate sauce using unsweetened chocolate, butter and instant coffee for a flavor spike.

This mocha sauce was incredible. It should be illegal.

MOCHA SAUCE

2 squares (2 ounces) unsweetened chocolate

1/3 cup water

1/2 cup granulated sugar

1 tablespoon instant coffee

3 tablespoons butter or margarine

1/4 teaspoon vanilla extract

Microwave the chocolate and water in a large microwavable bowl on High for 1 1/2 minutes. Stir until the chocolate is completely melted.

Stir the sugar and instant coffee into the chocolate mixture. Microwave for 1 minute. Stir. Microwave for 2 minutes longer. Stir in the butter and vanilla. Serve warm over ice cream, pudding, or cake. Store the leftover sauce in the refrigerator. Reheat before serving.

Makes about 1 cup. Source: Maxwell House Coffee Drinks & Desserts Cookbook.