Jane HenegarApril is fleeing fast away, and a quick visit to the Lost and Not Yet Found (in the recesses of Fare Exchange through the years) produced a batch of challenges for you. Can you provide for us Cheddar cheese scones, recipes using Swiss chard, where to find local trout, dark-chocolate-covered espresso beans, ceviche and how to preserve chopped garlic like the jars found in grocery stories? And how about any recipes using grated fresh ginger, one correspondent’s favorite taste?
FRIED GREEN TOMATOES
As requested, here is the Grainger County version of fried green tomatoes. Rather, here are two, one for the barely ripe and one for green, but they are not all the possibilities generated by this tomato-filled county. Our source is Barbara Smith, and the book from which they came is “Cooking With Grainger County Tomatoes.”
Fried Grainger County Barely Ripe Tomatoes With Cheese Sauce
6 large tomatoes, barely ripe