Farm Girl Supper

It was hot and muggy and even the farmers market had a bit of the summer doldrums (mounds of wilt-y lettuce, eeew. Limp, sad cucumbers! double eeew.)

...but there were big, boisterous stacks of chartreuse-husked fresh-picked Long Island corn 

and bin after bin of the reddest ripest tomatoes.

And perfect pompom dahlias but that's another post, okay?

I decided the time was ripe (so to speak) for my once a year Ohio farmers' dinner of fried tomatoes and corn on the cob.

Some people make cornmeal-dusted fried GREEN tomatoes but I prefer my dad's mother's Ohio recipe which calls for highly seasoned (salt, black pepper, pinch of hot red pepper) white flour and just barely ripe beefsteak tomatoes, sliced about 3/8" thick.

 My mom fried the tomatoes in bacon grease! Now I use olive oil and a dab of butter. And back in the day, when I was a tiny girl, before we all got so healthy, she'd serve the tomatoes with fried pork chops! All smothered in rich cream gravy...ooooh! Heaven.

You can still make the cream gravy with the tomato browned bits, if you're feeling adventurous.  Pour off exces olive oil, toss in a few tablespoons of the dusting flour, stir with the tomato "brownies" til the flour begins to bubble. Stirring constantly, add equal parts hot water and skim milk, stir til it all boils and thickens.

 

Remember, we only eat this ONCE each summer.

And the corn, boil for a few minutes in salted water, serve well-drained and hot. Rub on some butter, yeah, butter! Then, go ahead---add a little salt?


Just this once, tonight. And enjoy the feast without guilt.

It's just one night...and we're celebrating. Ah, summer...

love

                        lizzy

          ............gone to the beach