Mixed Greens with Fried Green Tomato Croutons and Crispy Jalapeños + How to Pickle Your Tromboncino Squash

Happy late summer, folks! This'll be our final Summer Farmshare recipe for the year. But hey now, turn that frown upside down by signing up for our Fall CSA. It starts September 24th so hop to it! We'll be back on the wagon with Fall Farmshare recipes, too. For now, summer ain't over 'til we say it's over so let's fry up some tomatoes, shall we?

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Mixed Greens with Fried Green Tomato Croutons and Crispy Jalapeños Green tomatoes, medium dicedJalapeños, sliced on the bias, seeds included*2 cups cornmeal½ cup all-purpose flour2½ teaspoons sea salt + more for seasoning the salad1½ cups buttermilkMixed greens (arugula, mixed lettuce, radish tops)Cucumbers, slicedOrange bell pepper, slicedEaster egg radishes, sliced12 grapes, skins + seeds removedChèvre (goat cheese)EVOOApple cider vinegarMake the tomato croutons + crispy jalapeños: Fill a skillet halfway with canola oil. Heat oil to 350 degrees. While oil is heating, whisk cornmeal, flour, and salt to combine.In a medium bowl, toss tomatoes and jalapeños with buttermilk. Remove them from the buttermilk, shaking off the extra liquid, and drop them into cornmeal mixture. Coat well. (Work in batches to prevent clumping.)Fry until golden brown. Remove from oil and place on a paper towel lined plate.Assemble the salad: Toss the greens with all of the raw vegetables, grapes, tomatoes + jalapeños. Season with salt + pepper, EVOO, and vinegar. Sprinkle liberally with chèvre.* The larger jalapeños are hot!!! But Are nice with the goat cheese and the sweetness from the grapes. Pickled SquashFor this recipe you will need six 8-ounce canning jars1 large tromboncino squash6 cloves of garlic, peeled and crushed (one clove per jar)2 cups cider vinegar1 cup water3 tablespoons pickling spice3 tablespoons sugar3 tablespoons sea saltCut squash to your liking. We cut circles until we got to the large section, then cut that into triangles. Divide squash among jars with garlic. Combine vinegar, water, spice, sugar, and salt in a sauce pan. Bring to a boil. Pour hot liquid over squash and garlic. Let cool to room temperature, then chill. May be canned or stored as refrigerator pickles.

RecipesCarly Demler