What’s a southern girl supposed to make with green tomatoes and okra? Fried green tomatoes and okra of course!
I received several green tomatoes and a bag of okra in my latest CSA box. I knew immediately what to do with them. Crack an egg, find the cornmeal in the pantry, pull out the salt and pepper…And wah-lah! Perfect fried green goodness.
Here’s the process:
And, yep, those are homemade biscuits in the background. Not a super balanced meal, but a tasty one 
I’m off to pick up my next CSA box this evening…The summer is really flying by!
Speaking of summer, here is my mother’s Summer Squash Casserole recipe. My maternal grandmother, who we call Lamb, made it for my mom often while she was growing up, but Lamb gives all the credit to one of her friends for the original idea. My mom is a bit embarrassed that I’m sharing it with you as it uses processed foods. She thinks you foodies out there won’t like it. But I promise it is delish! And with a few changes to suit your tastes and wants, you will really enjoy it too
- Wash and slice the squash
- Boil or steam 2 lbs. of squash until tender
- Mash in 4 slices of American cheese to the hot squash
- Add 2 eggs to the squash and cheese mixure and mix thoroughly
- Add 1 tbsp of onion juice (I didn’t know this existed until today! I guess you can buy it on the spice aisle?!)
- Add the entire mixture to a casserole dish
- Top with buttered bread crumbs or in my mom’s case, she added crushed Ritz crackers
- Bake at 350 degrees until bubbling (approx. 50 for a deep casserole or 30 min. for a shallow dish)
- Enjoy!
