Garden Fresh

August in Oklahoma means a garden ripe with summer’s best produce. If you have a garden, chances are you have more tomatoes and okra than you know what to do with right now—or if not, you will soon.

Garden Fresh

Fried Green Tomato BLT

Serves 2
Fried Green Tomato BLT


4 slices thick-cut bacon
¼ cup mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon smoked paprika
Pinch of sugar
1 large green tomato
¼ cup cornmeal
¼ cup breadcrumbs
½ teaspoon salt
¼ cup all-purpose flour
1 egg
4 slices sourdough bread
2 large pieces green leaf or bibb lettuce


Fry the bacon in a large, heavy skillet over medium heat, flipping once, until crisp on both sides. Drain the bacon on paper towel, but reserve the grease in the skillet. While the bacon is frying, combine the mayonnaise, mustard, smoked paprika and sugar in a small bowl and mix; chill. Slice the green tomato into ¼-inch-thick rounds. In a wide, shallow bowl, stir together the cornmeal, breadcrumbs and salt. Add the flour to a similar-sized bowl. Beat the egg in a third bowl. Coat both sides of the tomato slices in all-purpose flour. Use a fork to transfer the slices to the egg, and coat both sides. Transfer again to the cornmeal mixture, coating both sides well. Transfer coated tomatoes to a wire rack. Once all the tomatoes have been coated, heat the bacon grease in the skillet over medium heat. (If there’s not enough bacon grease to coat the bottom of the skillet, add a bit of vegetable oil to the pan.) Use a fork to transfer the tomatoes to the preheated skillet. Fry until golden on both sides, about 3 minutes per side. Carefully transfer tomatoes back to the wire rack. Finally, toast both sides of the bread in the hot skillet. To assemble the BLTs, spread 1 side of all 4 pieces of bread with the seasoned mayonnaise. Use one piece of bread for the base of the sandwich; top with a piece of lettuce, two pieces of bacon, 2 slices of fried green tomato, and finish with the remaining slice of bread. Serve immediately.

Tomato Galette

Serves 6
Tomato Galette


For the crust:*
1 ½ cups all-purpose flour
¼ cup Parmesan cheese
1 tablespoon fresh thyme
1 teaspoon fresh black pepper
¼ teaspoon salt
½ cup cold unsalted butter, cut into cubes
4 to 6 tablespoons ice water

For the filling:
1 medium green tomato
1 medium red tomato
12 cherry tomatoes, halved
1 tablespoon olive oil
1 medium red onion, thinly sliced
4 ounces goat cheese**
4 sprigs fresh thyme
1 egg, beaten with 1 tablespoon water

*Or substitute an uncooked, store-bought piecrust.

**If goat cheese is not available, substitute a combination of 2 ounces of feta cheese and 2 ounces of cream cheese; mix well and spread over the crust.


For the crust: To make the crust in a food processor, combine the flour, Parmesan cheese, thyme, pepper and salt in the food processor bowl. Pulse to combine. Add the butter and pulse until pea-sized pieces form. Add the cold water, 1 tablespoon at a time, pulsing between each addition. Add enough of the water until the dough just comes together.  To make the crust by hand, combine flour, Parmesan cheese, thyme pepper and salt in a medium bowl. With a pastry cutter, cut in the butter to form pea-sized pieces. Use a fork to stir in the water until the dough comes together. Transfer the dough to a piece of plastic wrap, form it into a flat disc, wrap and refrigerate for at least 30 minutes.

For the fillings: Slice the medium tomatoes into 1/8-inch-thick rounds. Place the slices on a piece of paper towel, along with the halved cherry tomatoes (cut side up). Sprinkle the tomatoes with salt and allow them to stand for 20 minutes, for the moisture to drain. Meanwhile, to a medium skillet over medium-high heat, add the olive oil and onion. Cook, stirring occasionally, until the onion is tender and begins to brown.

To assemble the galette: On a lightly floured surface, roll the chilled dough into a 10-by-14-inch rectangle, approximately 1/8-inch-thick. Use a knife or pizza cutter to cut straight edges for the rectangle. Carefully transfer the rectangle to a parchment-lined baking sheet. Crumble the goat cheese over the crust; leave 1 ½ inches around the edge, free from any fillings. Scatter the caramelized onions over the cheese. Arrange the tomatoes on top and garnish with thyme leaves. Fold the long edges of the crust in over the filling. Brush with the beaten egg mixture. Fold the short edges over the filling and brush with the egg. Bake in a 425°F oven for 25 to 30 minutes, or until the crust is golden.

Green Tomato Apple Pie

OKL Bonus Content Bonus Content!

Yields 1 pie
Green Tomato Apple Pie


½ cup granulated sugars
½ cup brown sugar
¼ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
3 medium apples
2 large green tomatoes
1 tablespoon lemon juice
2 piecrusts
4 tablespoons butter, cut into small cubes


Preheat the oven to 425°F. In a large bowl, combine the sugars, flour, cinnamon and salt; set aside. Peel and core the apples. Cut them into 1/8-inch thick slices. Core the tomatoes, and cut them 1/8-inch-thick wedges, to match the apple slices. Place the cut apples and tomatoes into a medium bowl and toss with the lemon juice. Transfer to the large bowl with the flour mixture and toss the fruit to coat. To assemble the pie, roll out the first piecrust to fit your pie pan. Transfer to the pie pan. Fill with half of the fruit mixture. Top with half of the butter cubes the remaining fruit and the remaining butter. Roll out the top crust and place it on top of the filling. Trim the crust and crimp closed. Cut vents in the top. Sprinkle the top of the pie with sugar. Bake at 425°F for 15 minutes; reduce heat to 350°F and bake for 45 minutes longer. Allow the pie to set up at room temperature for 30 minutes before serving. OKL Article End