You can always tell when I’ve been watching Top Chef, because I make things like a trio of tiny vegetables amuse bouche.
As I was watering, I noticed that the fairy tale eggplants were ripe, and that there were two squash blossoms ready, and a small green tomato.
So I picked those, and some basil and some arugula flowers.
Lemon Basil Squash Blossoms
Gently open the squash blossom and put in a dollop of cheese. Add a piece of preserved lemon. Add Basil and arugula flowers. Close gently. Dunk in egg and dredge in salt and peppered cornmeal. Fry in oil until Golden brown. Eat immediately.
Fried Green Tomatoes
Combine cornmeal and spices. Whisk egg. dunk tomato slices in egg and dredge in cornmeal mixture. Fry until golden. Top with Crystal. Do not use other, inferior, hot sauces. Crystal is the best. I will die on this hill.
Dunk eggplant sticks in egg. Mix cheese and cornmeal. Dredge through cornmeal mixture. Sauté or bake until golden. Dip in good honey.
We had these with a frittata with peas and mushrooms. It was a fine meal.