Fried Green Tomatoes: Farm to Fork Restaurant

Farm to Fork is a on-site gourmet market & fine dining restaurant that allows our visitors the convenience of taking gourmet food to-go or simply to enjoy a cozy restaurant, wine bar or courtyard. Designed by wine country chef Paul Bachand, the kitchen holds his influence in every corner. All menus are fresh daily, and the ingredients are locally sourced within 200 miles of Dundee.

Simington Gardens Fried Green Tomatoes (serves four)

2 Green Tomatoes

2 Stalks of Corn, clean and remove kernels from cob

1 yellow squash, diced

1 bunch of basil, torn

2 cloves of garlic, minced

¼ cup of heavy cream                                                                                                                                                                            

2 cups bread crumbs

4 eggs, whisked to form a wash                                                                                                                                              

2 cups flour, seasoned with salt and pepper                                                                                                                                                                       

Olive Oil

Prepare your breading station from left to right starting with the flour mixture, egg wash and breadcrumbs.  First toss tomato slices in flour. Then, dip slices in egg wash. Lastly coat with breadcrumbs. In a medium sauté pan, heat a good amount of oil until it reaches 350 degrees. Add the breaded tomato slices and fry until golden brown. Set aside.

Heat a sauté pan with olive oil and add the garlic, corn and squash. Sauté ingredients until tender. Deglaze with cream and then fold most of basil into the mixture reserving a little for garnish.

To assemble, place the squash/corn mixture on a plate; top with fried tomatoes and sprinkle with additional torn basil.

BONUS RECIPE

Baird Family Farms Peach Salad

¼ lb arugula                                                                                                                                                                      

2 ripe peaches, sliced        

1/8 lb feta cheese 

¼ cup muscatel vinegar (champagne vinegar can be substituted)

1/4 cup olive oil

½ cup canola oil

1 shallot, minced          

4 slices prosciutto    

Salt and Pepper

Lay prosciutto out on each plate. Toss arugula in bowl with sliced peaches. Make the vinaigrette using one shallot minced and the muscatel vinegar. Whisk together and slowly add both oils. Season with salt and pepper to taste. Toss arugula and peach mixture with the vinaigrette and place over prosciutto. Crumble feta cheese over top of salad and serve.

For more information visit: http://www.innatredhills.com/farm_to_fork.html