![]() Not wickedly sniffley, the wasabi doesn't eclipse the avocado taste, great texture, very smooth. A little low on the 2-15 heat scale (around a 4), it's smooth, slightly nutty and salty with a subtle roasted garlic backbeat and a harmonious ginger finish.Īvocado Lime Wasabi- The Sauce of the Month features guacamole from Pop's Famous Guac, one of our CT farmers market buddies. This sauce will make a spectacular addition to a pan juice sauce featuring chicken- yellow rice, roasted asparagus and purple chicken- who could resist? Use this in a cobbler or pie, as a dessert topping, hummus or as a salad dressing component. A low/medium habanero heat (call it a 6 on the 2-15 scale). Bright and tangy with great color and texture, mouth filling flavor, ever so slightly sweet with a puckery backbeat. ![]() Raspberry Rhubarb- Starring local raspberries and heirloom rhubarb from Riverview Farm. Spark up a tired leftover, great as a chopped salad hook, In coconut rice or in a tandoori marinade. If you are a curry fan, you'll know what you want to do with this one. Just a little bit sharper than our regular curry sauce, this is more on the Southeast Asian edge. Big, bright and vibrant, this has been a hit at the farmers markets. Green Coriander Curry- Featuring green coriander from River Ridge Farm. ![]() ![]() Try it in a chicken or fruit salad, call it a 6 on the 2-15 heat 's got little habanero bite but, not in an aggressive way. Local cucumbers, southern peaches and chocolate mint from the herb garden–smooth, cool and just begging to be made into a lemonade mocktail. Unripe green tomatoes are more acidic, and therefore tarter, than ripe green heirloom tomatoes, so they might be a less favorable option for those with sensitivities to acidic foods.Order this plus any other 2 bottles, use discount code GIFTBOXat checkout, and get 3 bottles for $30, including shippingĬucumber Peach Mojito- This is just the sauce to offer on a hot muggy day, as refreshing as a 4 pm rain shower. Unripe (traditional red) tomatoes will not be as good a source for nutrients since they are not fully ripe. Ripe green heirloom tomatoes are a very good source of vitamins A and C and potassium. There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes. That absolutely works, but if you want to up the flavor of the dish, try a variety of heirloom tomato that stays green when ripe (and is “supposed” to be green). Many people use any ole green tomato that has not yet ripened on the vine. Some people will add a tsp of onion powder and 1/2 tsp garlic powder also if you like adding even more robust flavor. More on “Breading”: For the recipe below I used almond flour, salt & pepper, and some chipotle spice for the coating. You could also mix in some crushed chicharonnes to, which I often add to breading mixtures.Classic versions of Fried Green Tomatoes use a mix of cornmeal and flour and/or panko, but those are both out on a low carb or keto diet. The “Breading”: And finally is the coating.Any spicy addition will work…just use your favorite or what you have on hand. My favorite is a fairly spicy chipotle powder for more intense heat and a paprika or anaheim powder for mild to medium heat. I like a bit of smoky but moderate heat…not too hot, just a little kick. The Spice: After you have the right tomato selected, add in a little spice.I’ve tried using varieties like Aunt Ruby’s Green, Green Zebra and a few other green varieties when they are yellow-green and fully ripe, but they end up being too soft (yes they are green, but they are ripe green instead of firm and unripe). The ”variety” does make a difference in terms of sweetness but the main thing is to pick them before they are fully ripe. The Tomato: First of all, start with firm, bright green tomatoes.This post may contain affiliate links, and you can read our disclosure information here– Getting the Most Flavor
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