Because of their generosity, we get to have fried green tomatoes and rhubarb cake! I told her I would post my tomato recipe before I actually make them, so that she can use it, too. The tomato recipe is my adaptation of the Neelys' recipe.
Fried Green Tomatoes
6 green tomatoes, sliced about 1/4" thick
Salt, pepper, and a smidge of cayenne
3/4 c. flour
3/4 c. buttermilk
Dash hot sauce (I like Louisiana Hot Sauce best, but use your favorite)
3/4 c. cornmeal
1 1/2 c. panko
Oil for frying
Sprinkle tomatoes with salt, pepper, and a little cayenne---or a lot, if you are a big fan of very spicy food. Whisk the buttermilk with the hot sauce. Mix the cornmeal with the panko. Dredge the tomatoes in flour, then dip in buttermilk, and coat in panko. Fry until golden on both sides---make sure your oil is nice and hot before you put the tomatoes in or they will be greasy and soggy. Don't be afraid to get them deep golden. Place on a baking sheet lined with paper towels. Adjust seasonings, if needed. Serves 4-6.
These are good with remoulade or
2 c. fresh basil
1 c. mayonnaise
Juice of 1/2 lemon
1 tbsp. Dijon mustard
Salt & pepper
Pulse together in a blender or food processor (of chop basil finely and whisk together by hand). Also good on sandwiches.
My favorite thing to do with rhubarb is to my my friend Shawna's rhubarb dump cake:
Rhubarb Dump Cake
1 lb. rhubarb, cut into 1/4" pieces
1 c. sugar
3 oz. strawberry jello
1 box yellow cake mix
1 c. water
1/4 c. butter, melted
Preheat oven to 350 degrees. Grease a 13x9 baking pan. Put the rhubarb in the bottom. Sprinkle with sugar, then jello, the cake mix. Pour water and butter over the top. Do not stir! Bake 45 minutes.