Reasoning that Diehl’s Produce of Severna Park was the ideal candidate for a Local Food Picks column I was writing for Annapolis-based Capital Newspaper in July of 2011, I hopped on my bike and pedaled toward the open-air market.
From plums, peaches and melons to Eastern Shore corn on the cob, the produce beneath the red and white striped tents was picture perfect…great for the column. But I needed a recipe or two to share with our readers so I searched out manager Jennifer Diehl. Pointing to several cardboard cartons of good-sized green tomatoes Jennifer said, “I have just the recipe for you.”
According to Jennifer, longtime customer Judy Ridgely shared her recipe for Curried Green Tomatoes with the Diehl family and they found it absolutely delicious.
It’s definitely one of the most delightful summer recipes I’ve ever tasted and very easy to make. With Judy’s blessing, we shared it with Capital readers in 2011 and share it now with you.
Judy Ridgely’s Curried Green Tomatoes
2 tablespoons butter
1/2 onion chopped relatively fine
1-1/2 teaspoons curry powder
Pinch cayenne pepper
2 cups coarsely chopped green tomatoes
Salt to taste
Chop tomatoes and onions. 
Melt butter in a skillet or non-stick pan. Add the onion and cook slowly until translucent.
Add curry powder and blend well. Stir in a pinch of cayenne pepper.
Add green tomatoes and cook, stirring for 3 to 4 minutes during which time they’ll from green to gold. I like them served warm with a range of meats or poultry.
Green tomatoes were not the only great looking veggie “starring” at Diehl’s that day. At a nearby stand, I found the makings for a recipe of my own creation.
Sharon Lee’s Zesty Zucchini Salad with Balsamic Vinegar Dressing
The vegetables used for this dish can vary according to what looks fresh. (Cucumbers substituted for the zucchini are equally delicious. )
The basic recipe
2 small zucchini (or 1 large) – sliced in rounds
1 small yellow summer squash – sliced in rounds
1/2 red and/or green pepper roughly diced
6 to 12 cherry tomatoes – sliced in half
Slices of mild onion (like Vidalia) to taste
2 or 3 leaves of basil and/or freshly picked sage
Sprigs of flat leaf parsley
Extra virgin olive oil
Balsamic vinegar
Red wine vinegar
1 teaspoon of sugar
Mushrooms (optional )
Wash and gently dry the vegetables. Then chop the zucchini and squash into rounds, halve the cherry tomatoes, and slice the onions, peppers and mushrooms.
Layer the zucchini, squash and onions in a pretty bowl or serving dish. Add additional layers of peppers, and cherry tomatoes. Top with finely chopped basil, parsley and/or sage.
When finished, sprinkle sugar lightly over the top of the salad.
Drizzle with olive oil and balsamic vinegar. Finish by adding a splash of red wine vinegar for a pleasant touch of tartness. Toss ingredients together and plate.
Serve separately or as an accompaniment to poultry, meat or fish along with other side dishes. Though delicious when served immediately, the salad is even better when allowed to marinate in the refrigerator for an hour or more.
