Home General Tomatoes, Tomatoes, Tomatoes and a couple of yummy recipes

Tomatoes, Tomatoes, Tomatoes and a couple of yummy recipes

tomatoes in buckets 2016Tomatoes, Tomatoes, Tomatoes

Every year we grow less tomato plants, but we produce more tomatoes…maybe we are figuring out how to grow healthy ones without pesticides finally?  It’s either that or just dumb luck…ha.  But one way or the other, we have tons of tomatoes and they are beautiful this year!

We always have mostly hybrid varieties, but always at least one heirloom and this year it’s “Beefsteak”.  The hybrid varieties are:  Amelia, Merit, San Marzano Roma, and Sweetheart Grape.  Regular price is $1.75 lb and if you buy 30 lbs or more for canning, you get a discount to $1.50 lb, if you buy even more, then the discount will be even higher.  We do have some tomatoes with blemishes, slight bruising, etc which we will sell for 1/2 price, so ask about those if interested.

A lot of farms do not sell green tomatoes, but we do…because we LOVE FRIED GREEN TOMATOES and so do our customers.  (We have a lot of customers who make green tomato pickles too.)  Here is my fried green tomato recipe and I hope you do too:

fried green tomatoes

Fried Green Tomatoes Recipe
-Use ½ bisquick and ½ stoneground cornmeal plus Tony’s Creole Seasoning (to taste – I use a lot) as the dry mix
-Use one beaten egg and ½ cup milk as the wet mix
-Heat at least 1”-1 ½” of oil in the skillet on medium heat – do not turn on high, just let it heat while you are battering the slices
-Core the green tomatoes and slice them into ½” slices
-Coat each tomato slice in the dry mix, then dip them into the wet mixture, then coat them again in the dry mixture, set on a plate
-Repeat with each slice
-When you get enough slices to fill up the skillet, make sure the oil is hot enough by putting a pinch of cornmeal mix in oil to make sure it will fry.
-Fill the skillet with slices and after the first side is medium brown, then flip and brown the second side.
-Repeat with the rest of the tomato slices.

tomato pie


If you have never tried Tomato Pie, you have really missed out…there is nothing like it!  My family never made it while I was growing up, but I had a friend who introduced me to it in my late 20’s and I’ve been making it ever since.  It’s incredibly yummy and a definite comfort food.


Tomato Pie Recipe:

4 large tomatoes, ripe, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
9 inch prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
salt and pepper to taste
Preheat oven to 350 degrees F.
Layer the tomato slices, basil and onion in a pie shell, season with salt and pepper. Combine the grated cheeses and mayonnaise together.  Spread the mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
Cut and serve warm

This recipe was adapted from a Paula Dean recipe.

Visit Stoney Creek Farm and our Pick Your Own Summer Garden on Wednesdays and Saturdays from 7 am – 7 pm and Sundays 1-7 pm  to enjoy a relaxing afternoon of family fun picking veggies and berries.  We also offer a playground for the kids, a big Toy Box on the porch and free ice pops to help the kids keep cool.  Come back to the farm and remember what it was like to visit the grandparents….step back in time…