Boss's Corner 

Hi,

            Yesterday was the busiest day we ever had at Magicland Farms. Until 11 AM things seemed about typical for a Saturday in summer. But from about 11 to 4 it was hectic with our parking lot being full--sometimes overfilled with cars parking on Gordon and our pumpkin patch--most of the time. Annemarie was there from about noon until about a quarter to 3 and she said she never saw it like that for so long a period. It wore her legs out and she asked if it was OK that she go on home a little early--she was scheduled to stay until 3. However despite the crowds, everything seemed to go OK and nothing untoward happened! Thank God! We have been praying for about two weeks now for good weather for the Labor Day weekend. It sure looks like our prayers were answered! Prayers from the heart are always answered. However, sometimes the answer is not now or even simply no. While Friday was a bit warmer than we like, it was a beautiful day. Except for some clouds in the southern sky from what is left of Hurricane Isaac, Saturday was nearly perfect! With a refreshing east wind (from the remnants of Isaac) Sunday also seems to be turning out to be real nice. Keep in mind we will be open on Labor Day from 10 to 7.

On August 21 I sent out a special fried green tomato newsletter in which I asked for readers favorite fried green tomato recipes. Apparently, there isn't as much interest in fried green tomatoes as I thought. While there are nearly 400 subscribers to our newsletter, there were only three people who sent me an email concerning my request for recipes. Another kind respondent said "you are so welcome" in response to my thanking everyone for reading the newsletter.

Here are the emails I received concerning green tomatoes:

From Ferol:

Tom, I never liked fried green tomatoes either. My mother-in-law used to make them and when first married, my husband asked me to make them (only once). They were so bad we never tried it again. However, this past winter I had them at a small cafe in Florida and they were absolutely delicious. I can hardly wait to get back there and have them again. The secret...they  have developed their very own batter mixture - and, of course, they don't share the recipe.  They were great fried green tomatoes though!  Just thought I'd share that something I once thought was terrible can be very good.  Unfortunately, I don't know how to duplicate it.   

From PJ:

I do fried green tomatoes with cornmeal or just flour ,salt & pepper.

From Joe:

Have you ever tried green tomato pie? It is made just like apple pie but a little more flour for the juice.

Thank you Ferol, PJ and Joe for your emails!

Also, looking over the internet I discovered a very highly rated fried green tomato recipe from the Food Network. (See below) Apparently, the Buttermilk Dipping Sauce really adds to the enjoyment. I would appreciate hearing from anybody who tries it. Also, I still would like to hear from people about their favorite fried green tomato recipe. What we hear from many customers at the stand is that they simply dredge the sliced green tomatoes in cornmeal before they pan fry it. By the way, we try to keep a supply of green tomatoes at the stand.

• Oil
• 4 green tomatoes, cut into 1/4-inch rings
• Kosher salt and freshly ground black pepper
• 3/4 cup all-purpose flour
• 1 tablespoon garlic powder
• 4 eggs
• 2 tablespoons milk
• 1 1/2 cups panko bread crumbs
• Pinch cayenne pepper
• Pinch paprika
• Buttermilk Dipping Sauce, recipe follows

In a deep-fryer, preheat oil to 350 degrees F.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

• 1 cup apple cider
• 1 tablespoon brown sugar
• 3/4 cup buttermilk
• 3/4 cup mayonnaise
• 2 tablespoons Neelys BBQ sauce
• 1 lime, juiced
• 4 scallions, sliced thin
• Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Tom