Fried Green Tomatoes

Fried Green Tomatoes with Kraut




Somehow we still had tomatoes on the vine a couple of weeks ago. Here’s a nice way to use those green tomatoes

1 3/8 c all-purpose flourFried Green Tomatoes with Potato Salad
2 T corn starch
1 T Baking Powder
1 tbs coriander
2.5 tsp cumin
2.5 tsp paprika
1 t salt
1 ½ c beer or seltzer water
Flour for dredging
4-5 tbs vegetable oil (eg sunflower, organic canola, safflower)
1-1.5 lbs green tomatoes

Wash, dry and slice the tomatoes crosswise into 1/4 to 1/2 inch slices. If the tomatoes are small, just half or quarter them.

Mix the dry ingredients in a bowl and measure out liquid. Heat a pan to medium then add oil. (If using teflon add oil before heating.) While the pan heats, put a cup or two of flour in another bowl and set aside. Add the measured liquid to the dry ingredients from recipe, to make the batter. It should bubble slightly.

Keeping one hand for dry and one hand for wet. With the wet hand, pick up a few slices of tomato and gently toss into flour. Shake bowl to cover tomatoes with flour. Using dry hand, take out tomato slices, and gently toss into batter. Turn them with your hand to make sure they are covered in batter.

One by one place the tomatoes into the hot oil. Leave for a few minutes to sizzle and turn. When golden, remove from pan onto paper towel to drain. Use the same pan to go through the tomatoes, adding a tbs or two of oil if it begins to run low.

Serve with potato salad or kraut.

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Fried Green Tomatoes with Kraut 6


Next Week from Four Square Meals

Menu for pick up Tuesday April 8Seitan and delicata squash in picante sauce; patates braves Sidebar

  • Seitan with mustard greens and almond chili sauce; Pink rice and amaranth with gold beet and red onion
  • Smoky black beans and sweet potato; Barley and millet with spiced turnip and sunflower seeds
  • 3C Tempeh salad; Curried potato and cauliflower
  • Red lentils with baby kale; Faro and brown rice with red beet

To order click here.

If you like the look of some items but not others we can custom build a selection from this menu.

Black Bean Burger, green, rice, sweet potatoesVeggieburgers are always available too – Classic and Spicy Black Bean

Note: There will be no meals April 15 or 22. Back to normal April 29.

Meal Plan February 25

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  • Green lentils with lacinato kale and sweet corn; brown rice with broccoli and carrots
  • “Save the chicken” tempeh and red cabbage salad; quinoa and kamut with carrots and sunflower seeds
  • Rice noodles with cauliflower in miso gravy; madagascar rice with red pepper and zucchini
  • Kidney bean and black-eyed pea chili; garlic mashed potato and sweet potato

Meal Plan February 18 2013

This week we focus on the warming herbs, the hearty grains. The cold calls for these.Root vegetables of course at this time of year, and seeds, which can provide extra nutrition when the local vegetables are thin.

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  • Red lentils with warming spices and lacinato kale; sesame buckwheat with sweet potato
  • Marinated tofu with mixed bell peppers in piquante smoked paprika sauce; brown rice with cauliflower
  • Chole with carrots; curried potatoes
  • Brussel sprouts, green beans and barley in almond gravy; rutabaga and turnip with caraway and dill

Veggieburgers available retail from New Pioneer

We are delighted to announce that our classic veggieburger, made famous at The Red Avocado is now back on the shelves at both New Pioneer locations, in Iowa City and Coralville. Look for BFF-Burgers in the frozen section with the other veggieburgers.

Ingredients are all organic and no animal products are used. Gluten free ingredients are used, although they are processed in a facility that also processes wheat.

As always, bulk quantities are available via the contact form on this website, or by emailing

Gift certificates are also available for any of our products and services.

Meal Plan July 23 2012

New flavor of veggieburger available now for purchase via the web store. Hopefully on shelves by end of August. Original veggieburger is available also. I will be adding an extra week to the schedule as enough folks are interested, so meal plans available next week still. Then 2 weeks off and returning August 20. I will have chocolate cake available for pick up next week too. $8 for 2 or $12 for 4. Click here to order. Pick up Monday next week.

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  • Green and yellow squash, broccoli and green beans with rice noodles and mung beans
  • Tofu, beet, cucumber salad with roasted potatoes
  • Tempeh, tomato, cabbage salad with roasted cumin ; barley with amaranth, cucumber and sweet corn
  • Black bean-sweet corn veggieburger with collards and kale; spiced rice with sweet potatoes

Meal Plan Menu June 11

A new experimental burger, fresh tarragon, Iowa grown, and more greens, greens, greens

  • Black bean, sweetcorn and flax fritter, with golden glazed potatoes and snap peas
  • Red lentils with spring greens with rice, sweet potato and daikon pilaf
  • Mixed vegetables in tarragon sauce with buckwheat, amaranth, raisin and pink turnip loaf, topped with toasted almonds
  • Sesame-tempeh with rice noodles in ginger broth

Here’s a video from Greg Johnson, if you’d like to see images of these meals…

Veggieburgers back in town

We are pleased to announce that the veggieburgers made famous by The Red Avocado are now and will continue to be available at select locations in Iowa City. Find them at The Wedge Downtown, Trumpet Blossom Cafe and New Pioneer Food Co-op Delis.

The original recipe veggieburger is also available direct from Burt Family Food Services. Email for information