Okay who fed our garden steriods while we were gone??? Im serious! I think someone snuck into our garden and gave each plant some crazy miracle grow! We have lettuce out our ears and the pea bush looks like it will eat our house any minute! I can not say how rewarding it is to come back and see all our little babies all grown up and thriving. After weeks of eating way too much cheese and salami in Italy we are looking forward bringin' out our inner rabbit and chowin' on some greens for while :)

The first picture was taken the day before we left for our trip!

Our broccoli, peas and squash are all making their way into this world while our carrots continue grow underground. Friends, if any of you are in the neighborhood come on by and take some of our bounty cause I don't want to have to be eatin' broccoli for breakfast!

Alrighty, what does the garden have to do with fried heirloom tomatoes? Not much but I did use our fresh lettuce for the dish and it turned out quite yummy. I just love this time of year because all of my favorite fruits and veggies are readily available not just in our backyard but farmers markets, and local stores as well! After a winter of munching on root vegetables we can now sink our teeth into succulent strawberries, fresh greens, and a favorite of mine, tomatoes. I now realize that I took tomatoes for granted growing up in the south where every shape, color and size could be found, particularly big fat green tomatoes, which is what this recipe calls for.  While looking for some green, with no success, I stumbled upon giant Cherokee Purple tomatoes about the size of my head. They were without blemish and weren't too soft so I couldn't pass them up!

After one bite of this southern classic you'll instantly be taken back to The Whistle Stop Cafe where Idgie and Ruth served these tomaters (amongst other things)!

Fried Green (or Heirloom) Tomatoes

• 1 large egg
• 1 cup buttermilk
• 3 very firm green or heirloom tomatoes, cut into 1/3 inch thick slices
• 3/4 cup of cornmeal
• 1/4 cup all purpose flour
• salt and pepper
• dash of cayenne pepper
• 2 cups of canola or sunflower oil
• 1 large bunch of arugula or other lettuce
• 1/2 cup buttermilk vinaigrette (recipe to follow)

Lightly beat the egg in a shallow bowl and stir in the buttermilk. Place the tomato slices in the buttermilk mixture, turning to coat them. In a shallow pan, combine the cornmeal and flour and season with salt, pepper and cayenne, stir well.

In a large heavy skillet heat the oil to about 360F. Meanwhile, dredge one tomato slice at a time in the cornmeal, turning to coat to it adheres. Transfer each prepared slice to a plate or baking sheet.

Using tongs, carefully ease the breaded tomatoes into the hot oil in batch of about 4 so the oil does not cool down. Cook for about 2 minutes then turn and cook for another 2 mintutes or until the tomatoes are golden brown. Transfer to a baking sheet line with paper towels, sprinkle with salt and a little more cayenne and put them in a warm oven to keep them hot.

On a plate place a handful of lettuce. Put three or four tomatoes on top and drizzle vinaigrette all over the tomatoes and lettuce. Serve warm.

Serves 4

Buttermilk Vinaigrette

• 2 TBSP white wine vinegar
• 2 TBSP fresh lemon juice
• 1 small shallot, finely minced
• salt and pepper to taste
• 1/2 cup buttermilk
• 1/3 mayonnaise
• 2 TBSP sour cream
• 2 TBSP extra virgin olive oil

In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in the buttermilk, mayo, and sour cream. Slowly whisk in the olive oil. Taste and adjust seasoning. This can be refrigerated for up to 5 days.  Use the remaining dressing for salads throughout the week!

Makes 1 cup