Bruschetta Caprese and Fried Green Tomatoes

Submitted by Chef Mike Welch and Sous Chef Rob Dupont, respectively, of Water Fresh Farm in Hopkington, MA. They grow tomatoes year-round in their greenhouse, and get their copies of Edible Boston right at the farm.

Bruschetta Caprese

10 Waterfresh Farm tomatoes, small diced, seeded

½ cup of cooked cannellini beans

1 cup fire-roasted red peppers, diced fine

1 cup red onion, diced fine

½ cup extra virgin olive oil

1 cup white balsamic vinegar

1 bunch Waterfresh basil, minced

1/3 cup chopped fresh garlic

1 pound fresh mozzarella pearls

Kosher salt and white pepper to taste

Mix all ingredients together. Let stand at least 2 hours before serving. Serve chilled on your favorite crostini.

Fried Green Tomatoes

4 Green Tomatoes

2 cups white flour

1 cup coarse corn meal

3 eggs

1 cup buttermilk

Canola oil, for cooking

Sea salt

Fresh Ground Pepper

Cut tomatoes ½ inch thick, combine 1 cup flour and 1 cup corn meal and mix well. Beat eggs and add 1 cup buttermilk. Put 1 cup flour in a separate bowl.

Dredge tomatoes with flour, then egg-buttermilk mixture, then flour-cornmeal mixture.

Cover bottom of sauté pan with ¼ inch canola oil and heat to 360°.

Place tomatoes in oil and fry until golden brown then flip tomatoes and cook other side until golden brown.

Drain on paper towels to absorb oil and season immediately with sea salt and freshly ground pepper. Serve right away.