Went to the farm again and came home with a bag of beautiful, frosty purple plums. They were eaten too fast to make any sort of pie or jam with, but I also had a bunch of green tomatoes, since I’d been meaning to make a green tomato pie for a while. I had a ready-made pie crust in the freezer, so here was my chance. It turned out perfectly, with a lovely, caramel-crunchy edge to the crust. The next success was a batch of zucchini fritters, in both recipes I replaced wheat flour with corn flour and the result was spectacular. Green tomato pie: 5 green tomatoes, sliced thin. 5 tablespoons corn flour. 1 1/2 cups sugar, 1 tablespoon cinnamon, 1 tablespoon cider vinegar. Line a pie dish with the pastry – save some to make a lattice top. Toss all ingredients in a large bowl till the tomato slices are well covered, then layer slices in pie dish. Pour remaining sugar mix over tomatoes. Make a lattice topping (I’m terrible at this, but just do your best – it will be neater and nicer looking than mine, I promise!) bake at a 350° oven for about 35-40 minutes, until nicely browned all over. Eat with big dollops of sour cream or vanilla ice-cream.
Zucchini fritters: 2 cups shredded zucchini, 1 medium green onion, 1 egg, 4 tablespoons corn flour, salt and pepper to taste. Grate the zucchini and onion and put in colander with some salt for ten minutes – then squeeze out as much liquid as possible with your hands. Put in grated veggies bowl with egg and corn flour, mix well. Cover frying pan with oil and heat until just smoking, turn down heat and put large spoonfuls of zucchini mix in hot oil, flatten with spatula and cook until golden brown on both sides. Put on plate lined wit paper towels – enjoy! This makes enough for three or four, but double the recipe if you want leftovers!