Seasonal cooking is ideal for the easily bored: if you don’t eat some things all the time, you get the chance to appreciate them anew every year.
Right now, we’re appreciating green tomatoes, as well as radishes, turnips, and their accompanying greens.
At $2.00 – $2.50 a bunch, these radishes from the Durham Farmers Market are costly little beauties. So I suggest you use every last bit and add the greens to a salad. I posted a simpler recipe
for radish salad back in the spring, but the dressing here has a little more heft and can stand up to fall’s richer foods.
Radish Salad (Makes 2 large salads)
4 cups cleaned and dried radish and/or turnip greens, torn into bite-size pieces
6 radishes or small white turnips, thinly sliced
1 tsp. olive oil
3 tsp. white wine vinegar
1 tsp. brown mustard
1/2 tsp. honey
Salt and pepper to taste
1 small clove garlic, crushed or grated with zester
Whisk dressing ingredients together. Toss with greens to coat; add more salt and pepper if desired and toss again. Top with radishes and serve.
As for the green tomatoes: Every decent Southerner knows that you’re supposed to slice them and fry them up in bacon fat. But my fried green tomatoes are often abject failures– slimy green discs with bits of charred breading sliding across them. So I’ve turned to other methods.
Green tomatoes, it turns out, are wonderful accompaniments to fish. Their tart, citrusy flavor is perfect with any mild white fish that you’d pair with lemon–like this beautiful flounder from our CSA.
Baked Flounder with Green Tomatoes
1 whole flounder, 1 – 2 lbs, headed and gutted, skin and tail on
4 cups chopped green tomatoes
1 medium yellow onion, chopped
2 extra large cloves garlic (ours came from the Durham Farmers’ Market)
1/4 c lemon juice
1 tsp. red pepper flakes, or more to taste
1/4 cup olive oil
Kosher salt and fresh ground pepper to taste
(Special Note: If you are The Cat, pretend that you do not want to wrestle the flounder to the floor and gnaw its bones. )
Preheat oven to 350. Lay flounder in broiler pan. Brush with enough olive oil to coat fish. Salt and pepper both sides. Stir together remaining ingredients together in large bowl. Pour over fish.
Cover with foil and bake for 20 – 30 minutes. To serve, scrape top layer of fish from bone, set on plate, and cover with tomatoes. Peel off bone and serve remaining fish. Be sure to let a piece or two fall to the floor so The Cat can take it with dignity.