I’m not going to pretend to know the motivation behind blasting all our phones with a test of the emergency alert system, other than to triangulate all of our locations at once in a given moment.
And I’m truly sorry if you don’t like social/political commentary along with your recipes and mommy anecdotes. It all blurs together in my world, so you get what you get.
I just had to get this out of the way as a daily reminder that NONE OF THIS IS NORMAL OR OK, but we still have to feed our families because our physical and mental health still matter.
Today we went meat free because when North Carolina has such a lovely, long growing season, how can you not have an all-veggie meal more often than not?
Today I’m honoring our local farmers with green tomato socca flatbread.
I’ve mentioned socca before, and now I’m going to tell you exactly how to make this. It’s a great option when you’re stressed and just want some bread. I mean, I don’t know what you have to be stressed about, but whatever. 😉
First, place your cast iron skillet in the oven and preheat to 350.
Make your socca batter: whisk thoroughly 1 cup chickpea flour (I like Bob’s Red Mill, located in the baking aisle at Harris Teeter for less than $3/pound and lasts a long time) with one cup water and three tablespoons extra virgin olive oil. Next you can add in sea salt, some thyme and rosemary and stir. Or skip the herbs the first time through, or use herbs you like. Just use whatever savory flavors you like in your bread.
It’s good to let that batter rest at room temp for a few minutes. 20 minutes or more is best, but not necessarily. I do it because better cooks than I have told me to.
Next, slice up some green tomatoes.
When the oven is pre-heated, pour your batter right into the hot skillet.
You might want to place the beautiful green tomato slices right on top of the batter to make it prettier. I mixed mine together because I was not thinking.
Bake for 20 minutes. After that, check it to see if you like the look of it. You can bake it a little longer, but probably not longer than another 10 minutes.
And that’s it!
Slice it up and enjoy as a meal or a side dish. I put some hatch salsa verde on mine and it was wonderful.
It’s not going to be crunchy or firm, it has a creamy texture in the middle, which is normal.
I had the idea of adding green tomatoes to it after I picked these beauties up at my local farmers market. I have to say that one of the major upsides of living in the Southeast is I can get good tomatoes well into October. It’s amazing to this Midwestern girl.
Growing up, Fried Green Tomatoes was one of my favorite movies. Later on I read the book, which was of course even better. (Shoot me a comment if you want to talk about how/why the movie glossed over the real relationship between Idgy and Ruth.)
I always wanted to try real green tomatoes and when I discovered them here seven years ago, they did NOT disappoint.
These are so good they almost compel me to want to make a spouse-abuser mysteriously disappear and then serve some mysteriously delicious barbecue to some racist 1940s federal agent.
(If you’re lost, go watch the movie because we don’t have time for you to read the book at this point.)
Another heretical moment for me: I might like green tomatoes better than red ones.
Fried? Meh, I can take it or leave it.
Baked in bread? Awesome.
Sliced and sautéed with butter or bacon fat? Faster and even better.
Listen, if you’re still not saving your bacon fat, stop and see me after class because I and your Great Depression Great-grandmother have some words for you.
Eaten raw? Sure, if you’re a crazy crunchy hippie like that.
But, I suspect if you’re still reading this, you have a streak of the crunchy, so you’re alright by me.
Until next time!